Zobrazeno 1 - 10
of 67
pro vyhledávání: '"sesame flour"'
Autor:
Ashraf Al-Khamaiseh, Mohammed I. Saleh
Publikováno v:
Polish Journal of Food and Nutrition Sciences, Vol 74, Iss 3, Pp 210-220 (2024)
This study was carried out to evaluate the effects of sesame ( Sesamum indicum L.) oil cake on pasta processing and the functional characteristics of the end product. The pasta produced from wheat flour fortified with 5, 7.5, 10, 12.5, and 15% ( w/w
Externí odkaz:
https://doaj.org/article/0ee236a99134442ebcef59c388e4699d
Publikováno v:
Applied Food Research, Vol 4, Iss 2, Pp 100602- (2024)
Valorization of waste as a sustainable food additive to produce value-added products is a recent interest. De-oiled sesame flour (DSF) is underutilized despite its rich protein, fiber, and phenols content. Pasta has a poor nutritional value but is a
Externí odkaz:
https://doaj.org/article/310124a5ab1b489daa3efce372239e90
Autor:
El-Anany, Ayman, F.M. Ali, Rehab, Almujaydil, Mona S., ALgheshairy, Reham M., Alhomaid, Raghad, Alharbi, Hend F.
Publikováno v:
Nutrition & Food Science, 2024, Vol. 54, Issue 5, pp. 934-950.
Externí odkaz:
http://www.emeraldinsight.com/doi/10.1108/NFS-02-2024-0070
Autor:
Abdo, Eman M. a, ⁎, ϯ, Darwish, Amira M.G. b, c, ϯ, Hussein, Marwa M.E. d, Mansour, Hanem M.M. c, ⁎
Publikováno v:
In Applied Food Research December 2024 4(2)
Publikováno v:
Food Production, Processing and Nutrition, Vol 5, Iss 1, Pp 1-16 (2023)
Abstract Despite having a high polyphenol content, deoiled edible quality sesame flour (DEQSF), a byproduct of the sesame oil extraction process, is frequently thrown away. DEQSF contains antioxidants, amino acids, minerals, protein, and many non-nut
Externí odkaz:
https://doaj.org/article/97c42c23b6724e618721f97fa14c38d7
Autor:
Arman Naderi, Soheila Zarringhalami
Publikováno v:
مجله پژوهشهای علوم و صنایع غذایی ایران, Vol 18, Iss 5, Pp 711-723 (2022)
[1]Introduction: Bread is an important staple food widely consumed all over the world including Iran. The consumption of traditional breads in Iran, including Barbari, Sangak, Taftoon and Lavash, is steadily increasing because of its convenience and
Externí odkaz:
https://doaj.org/article/e91f21acbd484b7ebd554aef80f685de
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
Autor:
Mira Sofyaningsih, Imas Arumsari
Publikováno v:
Jurnal Pangan dan Agroindustri, Vol 9, Iss 1, Pp 34-43 (2021)
The use of flour made from sesame seed and chia seed could be applied into bakery products, such as croissant which made into “mini” form fits for one bite-size. Sesame flour contains considerable amount of calcium, fiber, and essential fatty aci
Externí odkaz:
https://doaj.org/article/d9644c149bae4317b22d2742c5481669
Publikováno v:
Eastern-European Journal of Enterprise Technologies; Vol. 1 No. 11 (121) (2023): Technology and Equipment of Food Production; 15-22
Eastern-European Journal of Enterprise Technologies; Том 1 № 11 (121) (2023): Технології та обладнання харчових виробництв; 15-22
Eastern-European Journal of Enterprise Technologies; Том 1 № 11 (121) (2023): Технології та обладнання харчових виробництв; 15-22
Defatted sesame cake and rice bran are all by-products of agricultural processing. The aim of the study was to optimize the recipes of kefir added with defatted sesame flour and rice bran. The previous study has yielded some results including dietary
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::609d0167e69cb3a9feb4c41a7c2373e1
https://doi.org/10.15587/1729-4061.2023.272029
https://doi.org/10.15587/1729-4061.2023.272029
Autor:
Samilyk, Maryna
Publikováno v:
EUREKA: Life Sciences. :58-64
Derivatives from plant processing are generally classified as industrial waste. Despite their biological properties, they are mostly recycled or used in the production of animal feed. Given the rapid growth of the world's population and the increased
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::84d4ef8d1434a566d995adcab9cb5ca7
https://doi.org/10.21303/2504-5695.2022.002659
https://doi.org/10.21303/2504-5695.2022.002659