Optimization of microwave digestion and inductively coupled plasma-based methods to characterize cassava, corn and wheat flours using chemometrics
Sign Up to like & getrecommendations! Published in 2017 at "Microchemical Journal"
DOI: 10.1016/j.microc.2017.09.007
Abstract: Abstract In this work, microwave-assisted digestion sample treatment and two ICP-based method operational conditions were optimized to determine 17 elements in cassava, corn and wheat flours using experimental design. The proposed analytical methods showed acceptable… read more here.
Keywords: cassava corn; wheat; corn wheat; inductively coupled ... See more keywords
IMPROVING THE BREAD QUALITY OF SUNI-BUG DAMAGED WHEAT FLOURS BY SOURDOUGH BREADMAKING AND LIQUID RYE SOUR
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DOI: 10.1556/066.2020.49.2.6
Abstract: The breadmaking quality of bug-damaged wheat flours with high protease activity (HPAWF) and low protease activity (LPAWF) was attempted to be improved by using sourdough (prepared by L. plantarum (SD1) and L. sanfrancissensis (SD2)) and… read more here.
Keywords: quality; damaged wheat; bread quality; wheat flours ... See more keywords
Mycotoxins in Wheat Flours Marketed in Shanghai, China: Occurrence and Dietary Risk Assessment
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DOI: 10.3390/toxins14110748
Abstract: The risk of exposure to mycotoxins through the consumption of wheat flours has long been a concern. A total of 299 wheat flours marketed in Shanghai Province of China were surveyed and analyzed for the… read more here.
Keywords: wheat; assessment; marketed shanghai; wheat flours ... See more keywords