Effect of wheat flour with different quality in the process of making flour products
Sign Up to like & getrecommendations! Published in 2020 at "International Journal of Metrology and Quality Engineering"
DOI: 10.1051/ijmqe/2020005
Abstract: All kinds of flour products which are made of wheat flour have already become the staple food on people's dining table. With the improvement of living standard, the quality requirements for the flour products have… read more here.
Keywords: flour products; quality; wheat flour; water ... See more keywords
Influence of key component interactions in flour on the quality of fried flour products
Sign Up to like & getrecommendations! Published in 2024 at "Critical Reviews in Food Science and Nutrition"
DOI: 10.1080/10408398.2024.2361838
Abstract: Abstract In the field of food, the interaction between various components in food is commonly used to regulate food quality. Starches, proteins, and lipids are ubiquitous in the food system and play a critical role… read more here.
Keywords: quality; food; quality fried; fried flour ... See more keywords
Application and Development Prospects of Dietary Fibers in Flour Products
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DOI: 10.1155/2017/2163218
Abstract: Dietary fibers are often characterized by high nutritional quality, as they are able to cure many chronic diseases and improve texture, sensory characteristics, and shelf life of foods. Here, the following aspects of dietary fibers… read more here.
Keywords: flour products; application development; prospects dietary; dietary fibers ... See more keywords
Contamination and Health Risk Assessment of Polycyclic Aromatic Hydrocarbons in Seasoning Flour Products in Hunan, China
Sign Up to like & getrecommendations! Published in 2023 at "International Journal of Environmental Research and Public Health"
DOI: 10.3390/ijerph20020963
Abstract: Polycyclic aromatic hydrocarbons (PAHs) are persistent organic pollutants with carcinogenic, teratogenic, and mutagenic effects. Dietary intake is one of the significant exposure pathways of PAHs. In this study, gas chromatography-triple quadrupole mass spectrometry (GC-MS/MS) was… read more here.
Keywords: health; products hunan; seasoning flour; flour products ... See more keywords
Mapping Consumer Preference for Vegan and Omnivorous Diets for the Sensory Attributes of Flour Products with Iodine-Fortified Plant-Based Ingredients
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DOI: 10.3390/nu16244392
Abstract: Objectives: Flour products with iodine-fortified dried vegetables can be a good source of iodine. However, in addition to iodine stability, the sensory quality of these products is also important. Therefore, this study aimed to assess… read more here.
Keywords: fortified dried; dried vegetables; products iodine; flour products ... See more keywords
Growth and Modeling of Staphylococcus aureus in Flour Products under Isothermal and Nonisothermal Conditions.
Sign Up to like & getrecommendations! Published in 2017 at "Journal of food protection"
DOI: 10.4315/0362-028x.jfp-16-248
Abstract: This study was conducted to investigate the growth of Staphylococcus aureus in traditional Chinese flour products under isothermal (10, 15, 20, 25, 30, and 37°C) and nonisothermal (10 to 20, 20 to 30, and 25… read more here.
Keywords: flour products; staphylococcus aureus; nonisothermal conditions; products isothermal ... See more keywords