Effects of incorporation of groundnut oil and hydrogenated fat on pasting and dough rheological properties of flours from wheat varieties
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-019-03633-9
Abstract: The effects of incorporation of groundnut oil (GO) and hydrogenated fat (HF) at different levels (1%, 3% and 5%) on pasting, dough rheology and mixing properties of strong wheat flour (SWF) and weak wheat flour… read more here.
Keywords: groundnut oil; wheat; effects incorporation; increase ... See more keywords
Groundnut Oil Biopreservation: Bioactive Components, Nutritional Value and Anti‐Aflatoxigenic Effects of Traditional Ginger Seasoning
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Food Processing and Preservation"
DOI: 10.1111/jfpp.12984
Abstract: Ginger (Zingiber officinale) seasoning has been traditionally used to preserve groundnut oils expelled locally in rural Southern India. The phytoconstituents of ginger extract were identified by GC-MS and assessed for bioavailability, in silico interactions, total… read more here.
Keywords: groundnut oil; ginger seasoning; oil; anti aflatoxigenic ... See more keywords