Comparison of Bioactive Compounds Content and Techno-Functional Properties of Pea and Bean Flours and their Protein Isolates
Sign Up to like & getrecommendations! Published in 2020 at "Plant Foods for Human Nutrition"
DOI: 10.1007/s11130-020-00866-4
Abstract: Recently, legume protein isolates are increasingly of interest as ingredients for the food industry; however, in spite of their health benefits, there is a limited information about the presence of bioactive compounds in the protein… read more here.
Keywords: functional properties; protein; flour; protein isolates ... See more keywords
Valorisation of frozen chestnut by-products: technological challenges for the production of gluten-free flour
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Food Measurement and Characterization"
DOI: 10.1007/s11694-018-9999-6
Abstract: The industrial process of freezing chestnuts generates 55–60% of by-products. This study aimed to valorise these low-value by-products by producing high-value chestnut flour. Two flour production processes were evaluated, using raw (RCF) and cooked (CCF10,… read more here.
Keywords: chestnut; flour; production; frozen chestnut ... See more keywords
Quality attributes of Kisra prepared from sorghum flour fermented with baobab fruit pulp flour as starter
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-019-03848-w
Abstract: Kisra, a fermented sorghum flat bread, was prepared from two sorghum genotypes termed Wad-Ahmed (high tannin) and Tabat (low tannin) in Sudan that has been fermented with different starter levels [20, 50, 75 and 100 g… read more here.
Keywords: flour; fermented baobab; pulp flour; fruit pulp ... See more keywords
The effects of different processes on enzyme resistant starch content and glycemic index value of wheat flour and using this flour in biscuit production
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-019-03880-w
Abstract: Enzyme resistant starch (ERS) is a indigestible form of starch and it can behave like dietary fibre that are the indigestible food components essential for a healthy lifestyle. The aim of this study was to… read more here.
Keywords: starch; wheat flour; flour; biscuit production ... See more keywords
Fortification of traditional egg pasta (erişte) with edible insects: nutritional quality, cooking properties and sensory characteristics evaluation
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-020-04315-7
Abstract: Proximate composition, cooking quality and sensory characteristics of traditional Turkish egg pasta, erişte, fortified with edible insect and legume flours were evaluated. Egg pasta samples were produced using different blends of wheat flour: legume (lentil… read more here.
Keywords: egg pasta; insects; flour; pasta ... See more keywords
Optimisation of the production of corn amylase flour from corn Atp and Kassaï varieties for the fluidification and energy density increase of cassava gruel
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DOI: 10.1016/j.heliyon.2020.e05344
Abstract: The energy density of the complementary gruels can be increased by the use of sprouted flours. This led us to determine the conditions for obtaining and using sprouted corn flour for optimal fluidification of fermented… read more here.
Keywords: flour; corn; fermented cassava; cassava flour ... See more keywords
Microwave vacuum-dried durian flour and its application in biscuits
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DOI: 10.1016/j.heliyon.2021.e08292
Abstract: Durian is one of most popular fruits due to its nutritional values and unique flavor. Durian products have been continuously developed to meet market needs. In this study, durian (Durio zibethinus Murr.) cv. ‘Monthong’ was… read more here.
Keywords: dough; flour; durian flour; wheat ... See more keywords
Genetic diversity and pathogenic potential of Shiga toxin-producing Escherichia coli (STEC) derived from German flour.
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DOI: 10.1016/j.ijfoodmicro.2021.109197
Abstract: Shiga toxin-producing Escherichia coli (STEC) can cause severe human illness, which are frequently linked to the consumption of contaminated beef or dairy products. However, recent outbreaks associated with contaminated flour and undercooked dough in the… read more here.
Keywords: shiga; flour; toxin producing; producing escherichia ... See more keywords
Modification of physicochemical properties and in vitro digestibility of wheat flour through superheated steam processing
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Cereal Science"
DOI: 10.1016/j.jcs.2017.02.012
Abstract: Abstract Native and moistened wheat flours (moisture contents were 13.5 and 27.0%, respectively) were treated with superheated steam (SS) at different temperatures (140 and 170 °C) and times (1, 2 and 4 min). Their physicochemical and digestive… read more here.
Keywords: flour; wheat; properties vitro; modification physicochemical ... See more keywords
Granular bond number model to predict the flow of fine flour powders using particle properties
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DOI: 10.1016/j.jfoodeng.2017.04.003
Abstract: Abstract In order to improve the fundamental understanding of fine flour flow behavior, which is essential for the success of sieving and other particulate size based separation processes, this study investigates the relationship between particle… read more here.
Keywords: flour; fine flour; flow function; model ... See more keywords
Wheat bread quality attributes using jet milling flour fractions
Sign Up to like & getrecommendations! Published in 2018 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2018.02.065
Abstract: Abstract The potential use of an ultrafine flour fraction obtained by jet milling pulverization of a commercial white wheat flour in breadmaking was explored in this study. Three bread formulations were made by mixing the… read more here.
Keywords: flour; quality attributes; wheat bread; bread quality ... See more keywords