Zobrazeno 1 - 10
of 509
pro vyhledávání: '"Mixolab"'
Autor:
Trong Nghia Hoang, Petr Konvalina, Marek Kopecký, Mohammad Ghorbani, Thi Giang Nguyen, Jaroslav Bernas, Yves Theoneste Murindangabo, Ivana Capouchová, Sangin Shim, Petra Hlásná Čepková
Publikováno v:
Heliyon, Vol 10, Iss 10, Pp e31234- (2024)
Intercropping is an alternative farming method that maximizes crop yield and resource usage effectiveness, especially in low-input agricultural systems. Legume-based intercropping systems can effectively boost the quality and wheat yield by promoting
Externí odkaz:
https://doaj.org/article/11f079d226d54866a13b72f1426a7d0b
Autor:
Nazlı Şahin, Ali Cingöz
Publikováno v:
Journal of Agricultural Sciences, Vol 29, Iss 4, Pp 914-923 (2023)
The use of alternative flour in the production of cereal products such as bread can improve the functional and nutritional properties of bread. However, the addition of substitute flour to wheat flour may have some technological, sensory, and rheolog
Externí odkaz:
https://doaj.org/article/95ae2f1546274bd08b81e1974e507cb6
Autor:
Alina Ruja, Antoanela Cozma, Bogdan Cozma, Nicolae Marinel Horablaga, Cosmin Dinulescu, Ersilia Alexa, Ciprian Buzna, Ileana Cocan, Adina Berbecea, Sylvestre Dossa, Gabriel Mindru-Heghedus, Georgeta Pop, Ilinca Merima Imbrea
Publikováno v:
Agronomy, Vol 14, Iss 7, p 1438 (2024)
The purpose of this paper is to evaluate from a nutritional, phytochemical, and rheological point of view different varieties/lines of oats cultivated in Romania. In this sense, the proximate composition (proteins, lipids, mineral substances, starch,
Externí odkaz:
https://doaj.org/article/3aa948f721b6471eb8b3c694ec2a09b0
Autor:
Lucie Jurkaninová, Ivan Švec, Iva Kučerová, Michaela Havrlentová, Matěj Božik, Pavel Klouček, Olga Leuner
Publikováno v:
Applied Sciences, Vol 14, Iss 11, p 4831 (2024)
Consumers are more interested in replacing commonly used chemical preservatives with natural substances. The effect of 5, 10, 20, 40, and 80 mg of thyme and lemongrass essential oils (THY and LMG, respectively) per 100 g of wheat flour was studied fr
Externí odkaz:
https://doaj.org/article/a2233dda74f6493eaada856a5d28d31e
Publikováno v:
Новые технологии, Vol 19, Iss 2, Pp 14-21 (2023)
Rheological processes are associated with irreversible residual deformations and flow of various plastic and viscous materials, stress and relaxation phenomena. In the food industry ingredients, semi-finished products and finished products have diffe
Externí odkaz:
https://doaj.org/article/91e884a2bd02473fba9c7af2f3d6788f
Autor:
BANTEA-ZAGAREANU, Valentina
Publikováno v:
Journal of Engineering Science (Chişinău), Vol XXX, Iss 1, Pp 187-206 (2023)
Potential functional ingredients, resulting after partial oil extraction by cold pressing, present a promising direction with perspective for the nutritional improvement of traditional bakery products and may enhance their health-promoting properties
Externí odkaz:
https://doaj.org/article/199b3bc9369444c082fec900c8e19325
Publikováno v:
Journal of Central European Agriculture, Vol 24, Iss 1, Pp 162-168 (2023)
Wheat is one of the most important crops in the world, its products, especially fermented baked goods, take a major role in the diet. These products require strong flour. In Syria, about 20 – 25% of improved durum wheat is blended with soft wheat t
Externí odkaz:
https://doaj.org/article/e7d858176c28441091780e3e58a885d3
Autor:
Iuliana Banu, Iuliana Aprodu
Publikováno v:
Applied Sciences, Vol 14, Iss 8, p 3479 (2024)
The performance of oat flake flour and pumpkin seed protein powder in gluten-free dough and bread based on rice flours was assessed in this study. After studying the thermo-mechanical properties of the rice and oat flake flours at different water abs
Externí odkaz:
https://doaj.org/article/af39b63aa5da4fc0996bd366adae7374
Publikováno v:
Applied Sciences, Vol 14, Iss 6, p 2483 (2024)
At present, the incorporation of microalgae into bread and related cereal products has attracted attention due to their potential for enhancing nutritional profiles and their impact on health. In this study, 4% of Chlorella vulgaris, Phaeodactylum tr
Externí odkaz:
https://doaj.org/article/d49df1379c724e748ba4bca66f4d897c
Autor:
Sorina Ropciuc, Florina Dranca, Mircea Adrian Oroian, Ana Leahu, Ancuţa Elena Prisacaru, Mariana Spinei, Georgiana Gabriela Codină
Publikováno v:
Gels, Vol 10, Iss 3, p 194 (2024)
Five varieties of vegetable oil underwent oleogelation with two types of wax as follows: beeswax (BW) and rice bran wax (RW). The oleogels were analyzed for their physicochemical, thermal, and textural characteristics. The oleogels were used in the b
Externí odkaz:
https://doaj.org/article/f3358c5b15f5442f81b67bb5f2db3bff