Zobrazeno 1 - 10
of 142
pro vyhledávání: '"Lentil flour"'
Autor:
Jasim Ahmed
Publikováno v:
Legume Science, Vol 6, Iss 3, Pp n/a-n/a (2024)
ABSTRACT Rheology is the study of flow and its behavior. Unlike powder flow, lentil flour and starch, either individually or in a food formulation, exhibit flow in dispersions, dough, or gel. The presence of a significant amount of starch and protein
Externí odkaz:
https://doaj.org/article/cf77587b50c64d92b2b0065f2f311d62
Publikováno v:
Fermentation, Vol 10, Iss 8, p 412 (2024)
The demand for meat alternatives in different forms is increasing due to consumers’ awareness of climate change and the health benefits of plant-based ingredients compared to animals. However, current alternatives on the market do not fulfil consum
Externí odkaz:
https://doaj.org/article/56a0c5f9153e40859c1b140a62bd5698
Publikováno v:
Food Hydrocolloids for Health, Vol 4, Iss , Pp 100165- (2023)
A “clean-label” gluten-free bread (GFB) was developed by replacing the commonly used hydrocolloid additive, methylcellulose, with an aqueous flaxseed slurry (FSS), known for its structure-forming properties, at 3 or 4.5 % levels into GFB formulat
Externí odkaz:
https://doaj.org/article/514f46695e334a6496ae312c63ccd845
Publikováno v:
Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, Vol 24, Iss 97, Pp 52-59 (2022)
The article presents the results of research on minced nutria, rabbit, chicken meat with the addition of chlorella microalgae and lentil flour to enrich the product with essential substances and expand the range of health products. The use of microal
Externí odkaz:
https://doaj.org/article/2ea406592d9b43c498513ea9146e834a
Publikováno v:
Алматы технологиялық университетінің хабаршысы, Vol 0, Iss 1, Pp 53-58 (2022)
The content of the article is closely related to the fact that all modern society promotes a healthy lifestyle. Meat products are of particular importance for this concept-proper nutrition is also considered. Poultry meat is used as the main source o
Externí odkaz:
https://doaj.org/article/de788a9dea9c4223ad4d7d81f6d43fe6
Publikováno v:
Biology and Life Sciences Forum, Vol 26, Iss 1, p 107 (2023)
This project aimed to develop a lentil and turmeric-based pasta, where three formulations were evaluated. The elaboration process was carried out, and, subsequently, the physicochemical, microbiological and sensory properties of the pasta were as wel
Externí odkaz:
https://doaj.org/article/6719f667da0d442d9f5c770684dd3b07
Akademický článek
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Publikováno v:
Sensors, Vol 23, Iss 3, p 1491 (2023)
Lentil flour is an important source of minerals, including iron, so its use in food fortification programs is becoming increasingly important. In this study, the potential of near infrared technology to discriminate the presence of lentil flour in fo
Externí odkaz:
https://doaj.org/article/42ef979f7ed94f6e9d0b5ddec6cd2737
Publikováno v:
Техника и технология пищевых производств, Vol 49, Iss 4, Pp 531-544 (2019)
Introduction. Bread and bakery are products of mass consumption. However, bread can hardly be considered as a perfectly balanced healthy product. To improve the quality of bread and bakery products, it is necessary to develop new formulations of baki
Externí odkaz:
https://doaj.org/article/c4cc4c4720494ec98e792d2595ba1eb9
Publikováno v:
Legume Science, Vol 3, Iss 4, Pp n/a-n/a (2021)
Abstract This study examined the effects of roller mill configuration on pulse flour quality. Dehulled yellow pea and green lentil were ground to flour using a laboratory roller mill characterized by its flexibility to control particle size reduction
Externí odkaz:
https://doaj.org/article/3dac0398afb0440196fc9da74f7656c4