Zobrazeno 1 - 10
of 67
pro vyhledávání: '"Water absorption index"'
Autor:
Radhika Jain, Sangeeta Goomer
Publikováno v:
Cogent Food & Agriculture, Vol 9, Iss 1 (2023)
AbstractIn recent times, extrusion cooking is being used to develop nutrient-dense products with an aim to benefit humans and to cater their nutritional requirements. The present paper discusses various aspects of twin-screw extrusion cooking and beh
Externí odkaz:
https://doaj.org/article/d9f9d0821463432d9853e22e9a33204c
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 20, Pp 228-234 (2022)
To prepare high quality rice flour for infants and toddlers with embryonic rice as raw material, the application of pregelatinization-composite enzymatic digestion in the processing of rice flour for infants and toddlers and its effect on physicochem
Externí odkaz:
https://doaj.org/article/799e34fef210491296bde79d8603f49f
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 2, Pp 150-156 (2022)
Wheat germ powder was hydrolyzed by compound protease, and the effects of ratio of material to liquid, amount of enzyme and hydrolysis time on the quality characteristics of wheat germ powder were analyzed. At the same time, three groups of enzyme hy
Externí odkaz:
https://doaj.org/article/fa4cbb28d1d548aba6b8507f158c4854
Publikováno v:
Applied Food Research, Vol 2, Iss 1, Pp 100099- (2022)
Mung bean and oat flour were utilized to extrude snacks with high protein content using response surface methodology. Raw material ratio was standardized using NDpCal% to ensure mutual supplementation of essential amino acids such as lysine, methioni
Externí odkaz:
https://doaj.org/article/6d12f368984a41fcb90d0d8b6e41bf8e
Publikováno v:
Алматы технологиялық университетінің хабаршысы, Vol 0, Iss 3, Pp 47-51 (2021)
The article presents the results of the study of the physical properties of camel milk powder obtained by freeze-drying. The results show the importance of optimizing the drying process to obtain camel milk-based dry dairy products with good function
Externí odkaz:
https://doaj.org/article/1277ddef0ef14182b46706db4599b41a
Autor:
Vishnuvardhan Sidlagatta, Satyanarayana Veera Venkata Chilukuri, Bhaskara Rao Devana, Smith Daniel Dasi, Lakshmipathy Rangaswamy
Publikováno v:
Brazilian Archives of Biology and Technology, Vol 63 (2020)
Abstract Sweet orange juice is an important part of diet since it is nutritious beverage offering good taste and play significant part in a healthy diet. High hygroscopicity, thermo-plasticity and presence of low molecular weight components in sweet
Externí odkaz:
https://doaj.org/article/67691bc392274c2cae2770b2a799b239
Autor:
Elvia Murgueytio, Stalin Santacruz
Publikováno v:
Brazilian Journal of Food Technology, Vol 23 (2020)
Abstract Coeliac disease forces on the developing of gluten-free products. Gluten-free cereals may be modified by techniques like cooking-extrusion or by adding compounds like lactic acid in order to obtain mixtures with adequate viscoelastic propert
Externí odkaz:
https://doaj.org/article/7126de0e4efe4cd088aea0928fdaa5de
Publikováno v:
Plants, Vol 11, Iss 3, p 265 (2022)
Quinoa cultivation has gained increasing interest in Europe but more research on the characteristics of European varieties is required to help determine their end use applications. A comparative study was performed on 13 quinoa varieties cultivated u
Externí odkaz:
https://doaj.org/article/7fb33d74e3c24157807e39b2b58b3990
Publikováno v:
Revista U.D.C.A Actualidad & Divulgación Científica, Vol 22, Iss 2 (2019)
Amaranth flour is of high nutritional value, which makes it a potential food. Grinding of the grains is a necessary operation to obtain products with physical properties that provide the food products with adequate characteristics. To analyze the eff
Externí odkaz:
https://doaj.org/article/df65c181ebd34de09405a2080a94b69a
Autor:
CLAUDIA LORENA CERÓN FERNANDEZ, LINA VANESSA GUERRA MORCILLO, JORGE ANÍBAL LEGARDA QUINTERO, MARIO GERMAN ENRÍQUEZ COLLAZOS, YAMID PISMAG PORTILLA
Publikováno v:
Biotecnología en el Sector Agropecuario y Agroindustrial, Vol 14, Iss 2, Pp 92-99 (2016)
Quinoa (Chenopodium quinoa WILLD) is a pseudocereal produced for many years in Andean regions and allows different transformations taking advantage of their nutritional qualities becoming it a food agribusiness alternative. Objective of this study wa
Externí odkaz:
https://doaj.org/article/81b0e89769074577838177dbad64e023