Zobrazeno 1 - 10
of 3 035
pro vyhledávání: '"Flours"'
Autor:
ÜNVER, Naciye1 on.unver@gmail.com, ÇELİK, Şerafettin1, SAYAR, Sema1, ERGÜN, Berfin1, YAKAR, Yasin1
Publikováno v:
Harran Journal of Agricultural & Food Science. 2023, Vol. 27 Issue 1, p137-144. 8p.
Publikováno v:
Discover Food, Vol 4, Iss 1, Pp 1-11 (2024)
Abstract Despite their low nutritional values, cereals are the raw materials used the most for developing different food products. This study aimed to enhance the nutrient content of finger millet flour by developing nutrient-rich flour blended from
Externí odkaz:
https://doaj.org/article/d57d222b8f3f4aefbd71d54aca7ee72c
Autor:
Hiba Naveed, Waleed Sultan, Kanza Aziz Awan, Aysha Imtiaz, Sanabil Yaqoob, Fahad Al-Asmari, Ahmad Faraz, Jian-Ya Qian, Aanchal Sharma, Robert Mugabi, Saqer S. Alotaibi, Gulzar Ahmad Nayik
Publikováno v:
Food Chemistry: X, Vol 24, Iss , Pp 101959- (2024)
This review examines the glycemic impact of cereal and legume-based bakery products and their potential role in chronic disease management, particularly in type II diabetes and cardiovascular diseases. The primary objective is to assess the glycemic
Externí odkaz:
https://doaj.org/article/61d58600976b438d862d3d4564e15a83
Publikováno v:
CyTA - Journal of Food, Vol 22, Iss 1 (2024)
This study aimed to examine the characteristics of gluten-free bread made using a combination of sorghum and sweet lupin composite flour in comparison with 100% sorghum bread. The flour ratios used were as follows: 96.3% Sorghum Flour (SF) to 3.7% Lu
Externí odkaz:
https://doaj.org/article/117a7ac2090a46ac98f5fc14fd0b74ab
Publikováno v:
Shipin Kexue, Vol 45, Iss 14, Pp 198-207 (2024)
Heat-moisture treatment (HMT) was evaluated for its effects on the antioxidant, nutritional and dough properties of different legume flours. The results showed that the contents of total phenols and flavonoids and the antioxidant capacity of adzuki b
Externí odkaz:
https://doaj.org/article/a81d22ac10094d2185de81642e51c56a
Publikováno v:
Journal of Ethnic Foods, Vol 11, Iss 1, Pp 1-24 (2024)
Abstract Flatbreads are particularly prevalent in the Mediterranean region, including Italy, where each community has its unique traditional recipe, preparation method, and baking system. This traditional narrative review provides an overview of the
Externí odkaz:
https://doaj.org/article/047547a6ac0b4c90bf84342e35b839b8
Publikováno v:
AgriEngineering, Vol 6, Iss 3, Pp 1959-1971 (2024)
This study evaluated the refinement of sorghum, corn, and cowpea grains using the processing steps and equipment originally designed for wheat milling that consists of a conventional gradual reduction system. The need to mill these grains resulted fr
Externí odkaz:
https://doaj.org/article/b39b45447c264f0eb22afa4cc430583d
Publikováno v:
In Food Research International January 2025 199
Publikováno v:
Arab Gulf Journal of Scientific Research, 2023, Vol. 42, Issue 2, pp. 290-305.
Externí odkaz:
http://www.emeraldinsight.com/doi/10.1108/AGJSR-09-2022-0178
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 8 (2024)
ObjectiveInvestigating the functional properties of treated flour composites derived from fruit by-products of avocado (Persea americana), kiwifruit (Actinidia deliciosa), pineapple (Ananas comosus), and pomegranate (Punica granatum) skins, peels, an
Externí odkaz:
https://doaj.org/article/a2296a0639954d2a812ca1c94cf74b3f