Zobrazeno 1 - 10
of 147
pro vyhledávání: '"coconut flour"'
Publikováno v:
Новые технологии, Vol 20, Iss 1, Pp 63-71 (2024)
The article studies the amino acid composition of the developed biscuit semi-finished products. When developing the recipe for gluten-free products, special attention was paid to the protein composition of the raw materials and the calculation of the
Externí odkaz:
https://doaj.org/article/a2c58506c41641f49e61d464ac232116
Autor:
Mihiranie, Sachithra1 sachithra.mihiranie@gmail.com, Jayasundera, Mithila2, Perera, Niranjalie1
Publikováno v:
Journal of Microbiology, Biotechnology & Food Sciences. Oct/Nov2017, Vol. 7 Issue 2, p153-158. 7p.
Autor:
Franco, Elizabeth de Paula1, Moraes de Oliveira, Gláucia Maria1, Raggio Luiz, Ronir2, Rosa, Glorimar1,3 glorimar@nutricao.ufrj.br, de Paula Franco, Elizabeth1 (AUTHOR)
Publikováno v:
Nutrición Hospitalaria. nov2015, Vol. 32 Issue 5, p2012-2018. 7p.
Autor:
Gunathilake, K. D. P. P.1 kdppgunathilake@yahoo.com, Abeyrathne, Y. M. R. K.2
Publikováno v:
Journal of Food Processing & Preservation. Feb2008, Vol. 32 Issue 1, p133-142. 10p. 1 Diagram, 7 Charts, 1 Graph.
Autor:
Monika Devi, Kriti Ghatani
Publikováno v:
Journal of Ethnic Foods, Vol 9, Iss 1, Pp 1-13 (2022)
Abstract India is highly diverse ranging from snow-capped mountains to deserts, plateaus, and plain regions. It has a tropical climate with diverse climatic condition that favors the cultivation of wide range of fruit, vegetables, cereals, pulses, co
Externí odkaz:
https://doaj.org/article/86fd6293c7264bdbb11a30e4aa00ed24
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 14, Iss 2, Pp 282-290 (2022)
Coconut flour is the pulverized residue obtained after the extraction of milk from coconut copra, regarded as coconut waste. The objective of this study was to find a use for this underutilized industrial waste by producing flakes from coconut flour
Externí odkaz:
https://doaj.org/article/41635cc18aa44deb88df330da9708eb2
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Autor:
H. P. D. T. Hewa Pathirana, W. M. K. Lakdusinghe, L. L. W. C. Yalegama, C. A. T. D. Chandrapeli, J. A .D. Madusanka
Publikováno v:
CORD, Vol 36, Pp 33-39 (2020)
Defatted coconut kernel is the major by-product of the dry method of virgin coconut oil (VCO) processing which includes high fiber content. It is ground into a fine powder, has a high potential to use as a composite matrix for baked food items with w
Externí odkaz:
https://doaj.org/article/7723f4b2239642cf89d2516ea1acc623
Publikováno v:
Food Chemistry: X, Vol 13, Iss , Pp 100182- (2022)
Ketogenic, gluten-free cupcakes containing varying amounts of almond and coconut flours were evaluated for textural and sensory attributes. Coconut-flour particle-size influenced cupcake volume and crumb structure, with smaller flour-particle size re
Externí odkaz:
https://doaj.org/article/e1d0855d018941cbaf06ff6cc4178983
Publikováno v:
Foods and Raw Materials, Vol 7, Iss 2, Pp 419-427 (2019)
In tropical regions coconut is the tree of great significance: it provides millions of people with food, employment, and business opportunities. The fruit is referred to as ‘miracle fruit’ due to its inherent rich profile of macro- and micro-nutr
Externí odkaz:
https://doaj.org/article/1de13ac6c2044c9bb34e8cdcbe7ed98c