Effect of wheat flour with different quality in the process of making flour products
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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
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
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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
Growth and Modeling of Staphylococcus aureus in Flour Products under Isothermal and Nonisothermal Conditions.
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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