Zobrazeno 1 - 10
of 360
pro vyhledávání: '"Maize flour"'
Autor:
Nina Resti, Fitriyono Ayustaningwarno, Nuryanto Nuryanto, Ekowati Chasanah, Endang Yuli Purwani, Fan Zhu, Iwa Sudarmawan, Diana Nur Afifah
Publikováno v:
Food Production, Processing and Nutrition, Vol 6, Iss 1, Pp 1-12 (2024)
Abstract Mizepi is a product that can be consumed during emergencies and certain conditions for vulnerable groups such as children. Mizepi provides benefits in supporting children’s growth and development process because of its high protein content
Externí odkaz:
https://doaj.org/article/78de6dad568c4ef9bc0f871e58499694
Autor:
C. A. Ngwoke, F. A. Igiebor
Publikováno v:
Journal of Applied Sciences and Environmental Management, Vol 28, Iss 12 (2024)
Ogi, made from maize cereal is widely used in West Africa, especially as a weaning diet for children and could be preserved inwith the water decanted after every 24hours or in the freezer. However, these preservative methods are labour intensive or e
Externí odkaz:
https://doaj.org/article/ec86942745114df3b595207bee657a01
Autor:
Michel Kawayidiko Kasongo, Arthur Mpanzu Duki, Jérémie Kindenge Mbinze, Patrick B. Memvanga, Christophe Tsobo Masiala, Sarah De Saeger, José Diana Di Mavungu
Publikováno v:
Orapuh Journal, Vol 5, Iss 4 (2024)
Introduction Mycotoxins are harmful contaminants for human and animal health; their presence also impacts crop production and economies worldwide. They are frequently present in various African staple foods. Purpose In this study, a multi-my
Externí odkaz:
https://doaj.org/article/77b62a95596d49cb9d4cd50d5a7681d4
Autor:
Marijana Simić, Valentina Nikolić, Beka Sarić, Danka Milovanović, Marija Kostadinović, Slađana Žilić
Publikováno v:
Foods, Vol 13, Iss 20, p 3314 (2024)
The present study was carried out to demonstrate the effects of dry heat treatment (DHT) at different temperatures (100, 125, 135, 150, and 165 °C) on the nutritional and techno-functional properties of white, blue, and yellow whole grain maize flou
Externí odkaz:
https://doaj.org/article/08a6ca2a0aa544aaa19af6a2b6acafc0
Publikováno v:
Plants, Vol 13, Iss 19, p 2677 (2024)
Balanced fertilizer application is crucial for achieving high-yield, high-quality, and efficient maize cultivation. Sulfur (S), considered a secondary nutrient, ranks as the fourth most essential plant nutrient after nitrogen (N), phosphorus (P), and
Externí odkaz:
https://doaj.org/article/e32db98ad6f44341b53f50a7c1d2faae
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 16, Pp 59-69 (2023)
Extruded corn flour can be easily agglomerated and poses poor flavor. Previous studies have found that phosphorylation heat treatment, enzyme treatment, edible gum dry heat treatment, and composite treatment could significantly reduce the agglomerati
Externí odkaz:
https://doaj.org/article/62ffe88cf5134a609c52e5be88373a30
Publikováno v:
Shipin Kexue, Vol 44, Iss 4, Pp 171-176 (2023)
The quality of naturally fermented maize flour, unfermented maize flour and maize flour fermented with Lactobacillus plantarum (Lp) and/or Saccharomyces cerevisiae (Sc) was analyzed by using unfermented maize flour as the control. The results showed
Externí odkaz:
https://doaj.org/article/709e42cffa7e491c86595002ab658ee8
Publikováno v:
Journal of Nanobiotechnology, Vol 20, Iss 1, Pp 1-9 (2023)
Abstract A new aptasensor for detecting fumonisin B1 (FB1) in the maize samples was developed based on DNA- aptamer recognition and electrochemical technique. A thiol-modified single-stranded DNA (ss-HSDNA) was immobilized on a screen printed carbon
Externí odkaz:
https://doaj.org/article/ebbda08b76ac45688c035e3c08011112
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Akademický článek
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