Zobrazeno 1 - 10
of 838
pro vyhledávání: '"barley flour"'
Publikováno v:
Liang you shipin ke-ji, Vol 32, Iss 3, Pp 84-92 (2024)
In order to clarify the relationship among nutritional quality of highland barley flour, processing quality and edible quality of noodles, the flour of 21 highland barley varieties in Qinghai Province was used as raw the materials. The key indexes fo
Externí odkaz:
https://doaj.org/article/b05f9466921247819cda6efc778e4682
Autor:
Yiqing Zhu, Xuecong Wang, Xinyu Zhang, Yan Du, Feng Liang, Fan Zhang, Chongyi Wu, Qingyu Zhao, Qun Shen
Publikováno v:
Foods, Vol 13, Iss 19, p 3105 (2024)
This study examined how adding extruded highland barley flour (EHBF) affects the thermomechanical properties of wheat flour dough and the overall quality of fresh wet noodles. EHBF increased the gel strength and pasting temperature of wheat flour com
Externí odkaz:
https://doaj.org/article/5c1b3c0f4c0e42408f8dcd9b8afdb76c
Autor:
Umrah Zafar, Aneela Hameed, Adnan Amjad, Muhammad Sameem Javed, Muhammad Inam Afzal, Muhammad Umer, Rasha Hamed Al-Serwi, Tahira Batool Qaisarani, Muhammad Imran, Muzzamal Hussain, Muhammad Junaid Anwar, Farzana Siddique, Raheel Suleman, Entessar AL JBawi
Publikováno v:
International Journal of Food Properties, Vol 26, Iss 1, Pp 1177-1189 (2023)
ABSTRACTThis study aimed to evaluate the effect of barley bran and flour-enriched yogurt against hypercholesterolemia in rats. Purposely, barley-enriched yogurts were prepared, and their quality characteristics including physicochemical, viscosity, t
Externí odkaz:
https://doaj.org/article/a24cc23edf564218a352f6133b0678c1
Publikováno v:
Arabian Journal of Chemistry, Vol 17, Iss 1, Pp 105438- (2024)
The present investigation was focused on the effect of whole barley on balady bread properties and its nutritional and biological evaluation through different sets of rats. Chemical, sensorial and microbial properties were determined. The anti- obesi
Externí odkaz:
https://doaj.org/article/95776ed7165a4f8ca68e843094692415
Autor:
Shuo ZHANG, Qian WANG, Zhiding GUO, Xiaobin FENG, Litao TONG, Lili WANG, Bei FAN, Yatao HUANG, Fengzhong WANG, Liya LIU
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 10, Pp 11-19 (2023)
This study investigated the improvement effects of beta-glucanase (BGS) on the specific volume, texture, and volatile flavor compounds of bread prepared with 30% and 50% whole highland barley flour. The changes in specific volume, texture, crumb stru
Externí odkaz:
https://doaj.org/article/efe67c87499248c98630ba5424dfa86d
Autor:
Despina Chatziharalambous, Olga Papagianni, Panagiota Potsaki, Kalliopi Almpounioti, Antonios E. Koutelidakis
Publikováno v:
Applied Sciences, Vol 14, Iss 11, p 4591 (2024)
Background: Grape seed polyphenol bioactivity is linked to reduced risk of metabolic syndrome, type 2 diabetes, obesity, and coronary heart disease development. Furthermore, regular consumption of β-glucan is associated with decreased lipidemic and
Externí odkaz:
https://doaj.org/article/b270daee56ef40e89073f40b8ac9bb5b
Autor:
Jabeen, Abida, Ajaz, Nusrat, Jan, Nusrat, Amin, Tawheed, Gani, Gousia, Bashir, Omar, Amin, Quraazah Akeemu
Publikováno v:
British Food Journal, 2022, Vol. 124, Issue 12, pp. 4440-4461.
Externí odkaz:
http://www.emeraldinsight.com/doi/10.1108/BFJ-06-2021-0662
Autor:
Jawed Aslam, Ashiq Hussain, Ghulam Mueen Ud-Din, Tusneem Kausar, Tahira Siddique, Khurram Kabir, Faiza Iftikhar Gorsi, Haseeb Haroon, Rizwan Nisar, Saima Noreen, João Miguel Rocha, Fatih Ozogul, Tuba Esatbeyoglu, Sameh A. Korma
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 7 (2023)
IntroductionFlours from cereal grains have the potential to be used in the production of bakery products, especially breads, and the addition of other non–wheat plant materials in the form of flours, extracts and malts has always been the area of i
Externí odkaz:
https://doaj.org/article/4e82c1a8f03f4f9fa5640e93778c23e2
Autor:
Hamit Koksel, Zeynep Hazal Tekin-Cakmak, Sena Oruc, Gozde Kilic, Kubra Ozkan, Buket Cetiner, Osman Sagdic, Francesco Sestili, Abderrazek Jilal
Publikováno v:
Foods, Vol 13, Iss 2, p 326 (2024)
Although the Med-Diet is a healthy diet model, it is affected by current dietary habits. Therefore, new foods with improved nutritional value should be developed to respond to the needs of people following the Med-Diet. This study was focused on deve
Externí odkaz:
https://doaj.org/article/31ffcacbfa9443238ebae92aff5a3255
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