Zobrazeno 1 - 10
of 177
pro vyhledávání: '"amaranth flour"'
Publikováno v:
Zernovì Produkti ì Kombìkorma, Vol 24, Iss 2, Pp 4-9 (2024)
Amaranth is one of the ancient, so-called pseudo-cereal crops, the first mentions of it date back more than 8,000 years. Despite the sufficiently high study of amaranth and its wide distribution, according to the volume of its cultivation, it can be
Externí odkaz:
https://doaj.org/article/2320c671236c496a9826e065d1e3d85d
Publikováno v:
Zernovì Produkti ì Kombìkorma, Vol 23, Iss 4, Pp 19-27 (2023)
Butter cookies refer to products obtained on the basis of visco-plastic dough, which is characterized by a significant amount of fat components, sugar, and the use of wheat flour with an average gluten content. Such a formulation makes the finished p
Externí odkaz:
https://doaj.org/article/be1936806fec45ee87481977d4700018
Publikováno v:
Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, Vol 25, Iss 100, Pp 67-73 (2023)
The article presents the results of a study on the production of sour milk drink with amaranth flour and cranberry puree. Sour milk drink corresponds to the modern concept of production of qualitatively new food products with the directed changes of
Externí odkaz:
https://doaj.org/article/debdd549cc6f40b590dd6eef6763d7c0
Publikováno v:
Zernovì Produkti ì Kombìkorma, Vol 23, Iss 3, Pp 39-46 (2023)
The paper presents the factors that contribute to the development of the plant-based milk production industry in Ukraine, shows the prospects for the development of this segment of the market during the next decade in the country, outlines the segmen
Externí odkaz:
https://doaj.org/article/dd312f312bbe42d295ab5fa7ab57b2a1
Publikováno v:
Алматы технологиялық университетінің хабаршысы, Vol 0, Iss 3, Pp 95-102 (2022)
The article pays great attention to fish as a source of important nutrients, as a unique source of not only high-quality proteins, but also trace elements and omega-3 fatty acids with a long chain. The obtained data show the expediency of using amara
Externí odkaz:
https://doaj.org/article/330a3c4944434b8ea1926eb5812bca83
Publikováno v:
Инженерные технологии и системы, Vol 32, Iss 2, Pp 313-323 (2022)
Introduction. One of the main objectives of the food industry is the development of bakery technology for dietary and functional foods. The article gives a complete description of specialized food products. The purpose of this work is to investigate
Externí odkaz:
https://doaj.org/article/a35ad6c143ee47aa876fb6a91835b08d
Akademický článek
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Autor:
Fasuan, Temitope Omolayo, Anyiam, Cynthia Chioma, Ojokoh, Linda Obianuju, Chima, Judith Uchenna, Olagunju, Titilope Modupe, Okpara, Kingsley Osita, Asadu, Kenneth Chigozie
Publikováno v:
Nutrition & Food Science, 2021, Vol. 51, Issue 6, pp. 974-988.
Externí odkaz:
http://www.emeraldinsight.com/doi/10.1108/NFS-09-2020-0360
Publikováno v:
Техника и технология пищевых производств, Vol 51, Iss 2, Pp 323-332 (2021)
Introduction. Various formulations of sprouted grain breads, including those with amaranth flour, were developed to combat food-related diseases. Healthy food industry requires thorough assessment procedures and hygienic practices. The research objec
Externí odkaz:
https://doaj.org/article/05d0306abc2d4f0695995d4494fcdb2e
Publikováno v:
CyTA - Journal of Food, Vol 19, Iss 1, Pp 571-578 (2021)
The aim of this research was to evaluate the effect of the popped amaranth flour on the rheology, chemical composition, protein digestibility and physical properties of hot-press tortillas elaborated with a wheat, oat and quinoa flour, compared with
Externí odkaz:
https://doaj.org/article/236d2b570ce746e0bbe2300935582a13