Zobrazeno 1 - 10
of 73
pro vyhledávání: '"hemp flour"'
Autor:
Aigul Maizhanova, Kumarbek Amirkhanov, Shugyla Zhakupbekova, Gulnur Nurymkhan, Sholpan Baytukenova, Assel Dautova, Assem Spanova, Rysgul Ashakayeva
Publikováno v:
Potravinarstvo, Vol 18 (2024)
This study focused on developing a nutritionally enhanced turkey meat pate, incorporating plant-based ingredients like flaxseed and hemp flour. Two canned pate samples were produced: a control sample with turkey meat, liver, heart, fat, skin, beans,
Externí odkaz:
https://doaj.org/article/b6a5a5f9296140dbb033fdc01e5936e6
Autor:
Stanisław Kowalski, Anna Mikulec, Dorota Litwinek, Barbara Mickowska, Magdalena Skotnicka, Joanna Oracz, Kaja Karwowska, Anna Wywrocka-Gurgul, Renata Sabat, Anna Platta
Publikováno v:
Molecules, Vol 29, Iss 22, p 5455 (2024)
In this work, the type of fermentation and baking technology used to make hemp bread was investigated. The physicochemical composition of flour and bread, the protein nutritional quality, fatty acids profile, texture, consumer acceptance, analysis of
Externí odkaz:
https://doaj.org/article/a2a66908d41d4a05a50960ce30562b1f
Publikováno v:
Applied Sciences, Vol 14, Iss 9, p 3925 (2024)
Consumers are becoming increasingly concerned about synthetic preservatives like nitrites in meat, prompting the meat industry to explore alternatives in order to lower nitrite levels. This study investigated the effects of incorporating hemp flour o
Externí odkaz:
https://doaj.org/article/a79c79ad6c404e229001778cf8bcde5e
Autor:
Rito J. Mendoza-Pérez, Grazielle Náthia-Neves, Beatriz Blanco, Antonio J. Vela, Pedro A. Caballero, Felicidad Ronda
Publikováno v:
Foods, Vol 13, Iss 4, p 531 (2024)
The increasing use of hempseed in food products highlights the need for a comprehensive database for scientific research and industrial applications. In food development, information about the techno-functional properties of raw materials plays a cru
Externí odkaz:
https://doaj.org/article/869ccf18e18a4b0eb25881e180b70672
Akademický článek
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Autor:
Sonia Bonacci, Vita Di Stefano, Fabiola Sciacca, Carla Buzzanca, Nino Virzì, Sergio Argento, Maria Grazia Melilli
Publikováno v:
Foods, Vol 12, Iss 4, p 774 (2023)
The rheological and chemical quality of pasta samples, which were obtained using the durum wheat semolina fortified with the hemp seed solid residue, after oil extraction, sieved at 530 μm (Hemp 1) or 236 μm (Hemp 2) at different percentages of sub
Externí odkaz:
https://doaj.org/article/104936f5b7494431911aed71652b600b
Akademický článek
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Akademický článek
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Autor:
N. Sokolova, K. Iorgacheva
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 14, Iss 3 (2020)
The paper focuses on how to improve the nutritional value of traditional low moisture bakery products from wheat flour by using flour from hemp oilcakes obtained by solvent extraction of oil. It has been considered how to provide enough raw materials
Externí odkaz:
https://doaj.org/article/665e3ed27ec4402eb9b5b7c1362dacba
Autor:
Iulian-Eugen Rusu, Romina Alina Marc (Vlaic), Crina Carmen Mureşan, Andruţa Elena Mureşan, Miuţa Rafila Filip, Bogdan-Mihai Onica, Kádár Balázs Csaba, Ersilia Alexa, Lidia Szanto, Sevastiţa Muste
Publikováno v:
Plants, Vol 10, Iss 6, p 1237 (2021)
The advanced characterization of flour from hemp seeds (edible fruits of Cannabis sativa L.) from the Dacia Secuieni and Zenit varieties, compared to wheat flour, was studied in this research. The aim was to present the characterization of 2 varietie
Externí odkaz:
https://doaj.org/article/8427e0d359014711814810f2294d331a