Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Rana T. Alsallami"'
Autor:
Mustafa A. M. Alsharafani, Abeer S. Alhendi, Taghreed K. Sharif, Abdulwahed Ahmed Hassan, Ali M. Jawad, Rana T. Alsallami, Amir Abdulmawjood, Izhar U. H. Khan
Publikováno v:
Journal of Food Quality, Vol 2023 (2023)
Acrylamide is a neuro- and reproductive toxicant to humans and has carcinogenic effects in animal species which naturally forms in high-carbohydrate foods at high (≤121°C) temperatures. This study assessed acrylamide formation in various Iraqi bre
Externí odkaz:
https://doaj.org/article/fa822205368f4919a72ab61587c758a6
Publikováno v:
Current Nutrition & Food Science. 17:204-209
Background: Increasing cereal fiber consumption is a trend worldwide nowadays because of the health benefits of fiber. Increasing the flour extraction rate is a way to increase fiber consumption. Methods: Three high extraction rate flours were produc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::906971ba4da9fe82a7ff0bb136a4032f
https://doi.org/10.2174/1573401316999200530213123
https://doi.org/10.2174/1573401316999200530213123
Autor:
Asraa A. Kadhim, Shyamaa B. Abdullah, Marwa Q. Ibrahim, Hamsa A. Alkhalil, Rana T. Alsallami, Abeer S. Alhendi
Publikováno v:
Food Science and Applied Biotechnology. 5:54
Iraqi domestic wheat quantity increased dramatically during the last two years, and the Iraqi government is looking for self-sufficiency in wheat production. However, the quality of the wheat flour is more important than the quantity in terms of maki
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c4602ab7f3095ba272f537b7181fde6c
https://doi.org/10.30721/fsab2022.v5.i1.164
https://doi.org/10.30721/fsab2022.v5.i1.164
Publikováno v:
Food Science and Applied Biotechnology. 4:147
The main objective of this study was to determine the changes in the rheological characteristics of the flour produced by the industry mill Buhler AG 600 ton/day through adding big particles of flour, semolina, and fine bran (FB) to the produced flou
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::762d243b11a3f95f6b0bff37bc668b83
https://doi.org/10.30721/fsab2021.v4.i2.148
https://doi.org/10.30721/fsab2021.v4.i2.148