Rice flour-based filled hydrogel: an effective vitamin D encapsulation system as influenced by rice flour variety
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DOI: 10.1007/s10068-024-01806-7
Abstract: This study investigated the effects of the physicochemical properties of filled hydrogels based on rice flour with varying amylose contents on the stability of encapsulated vitamin D3 (VD, cholecalciferol). The filled hydrogel, prepared based on… read more here.
Keywords: rice flour; system; filled hydrogel; amylose content ... See more keywords
Recent advances in enzymatic modification techniques to improve the quality of flour-based fried foods
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DOI: 10.1080/10408398.2024.2349728
Abstract: Abstract Flour-based fried foods are among the most commonly consumed foods worldwide. However, the sensory attributes and nutritional value of fried foods are inconsistent and unstable. Therefore, the creation of fried foods with desirable sensory… read more here.
Keywords: based fried; quality flour; sensory attributes; flour based ... See more keywords
Nutritional and Rheological Characterization of an Infant Flour Based on Parboiled Rice (Oryza sativa), Spirulina (Spirulina platensis), and Cashew Nut (Anacardium occidentale)
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DOI: 10.1155/2022/3784317
Abstract: Protein-energy malnutrition and mineral deficiencies in children under five years are major problems in developing countries. The present study was thus carried out with the aim of proposing a weaning flour based on parboiled rice,… read more here.
Keywords: flour based; parboiled rice; spirulina; cashew nut ... See more keywords