Sustainable food industrial waste management through single cell protein production and characterization of protein enriched bread
Production of single cell protein (SCP) from food waste is one of the promising approaches
for excellent waste management. In the present study, SCP was produced through …
for excellent waste management. In the present study, SCP was produced through …
[HTML][HTML] Effect of process production on antinutritional, nutrition, and physicochemical properties of modified sorghum flour
S Gunawan, I Dwitasari, N Rahmawati… - Arabian Journal of …, 2022 - Elsevier
Increasing wheat flour consumption makes increasing of wheat import value in Indonesia.
Wheat flour has good nutritions, sufficient gluten compound, high glucose and high glycemic …
Wheat flour has good nutritions, sufficient gluten compound, high glucose and high glycemic …
From orange juice by-product in the food industry to a functional ingredient: Application in the circular economy
In the orange juice industry, more than 50% of raw material becomes by-products that are
rich in active compounds and have high nutritional content. Improved use of these by …
rich in active compounds and have high nutritional content. Improved use of these by …
Proximate compositions, texture, and sensory profiles of gluten-free Bario Rice bread supplemented with potato starch
Current gluten-free food development trends tend to favour pigmented rice flour. Bario
Merah Sederhana is a type of red-pigmented rice that is indigenous to Sarawak, Malaysia …
Merah Sederhana is a type of red-pigmented rice that is indigenous to Sarawak, Malaysia …
The effect of low-pressure dielectric barrier discharge (lpdbd) plasma in boosting germination, growth, and nutritional properties in wheat
Plasma agriculture is an emerging technology, although the application of non-thermal
plasma in wheat productivity is still in its early stage. This study deciphers the effect and …
plasma in wheat productivity is still in its early stage. This study deciphers the effect and …
[HTML][HTML] From orange juice by-product in the food industry to a functional ingredient: Application in the circular economy
LA de Castro, JM Lizi, EGL das Chagas… - Foods, 2020 - ncbi.nlm.nih.gov
In the orange juice industry, more than 50% of raw material becomes by-products that are
rich in active compounds and have high nutritional content. Improved use of these by …
rich in active compounds and have high nutritional content. Improved use of these by …
[HTML][HTML] Evaluation of mineral and near-infrared forecasting of wheat yield varieties using spectrophotometric techniques
HA Pardhe, N Krishnaveni, BK Chekraverthy… - Global Journal of …, 2024 - gjesm.net
BACKGROUND AND OBJECTIVE: Iron, an essential micronutrient, significantly contributes
to growth, immune health, and cognitive development in human health. Inadequate dietary …
to growth, immune health, and cognitive development in human health. Inadequate dietary …
Simultaneous Fractionation of Low-Gluten Flour and Gum from Durian Seed: Process–Properties Relationship
In this study, low-gluten flour and gum were fractionated simultaneously from durian seed
via a green and safe aqueous extraction method at maximum atom economy. The extraction …
via a green and safe aqueous extraction method at maximum atom economy. The extraction …
Physicochemical and sensory properties of gluten‐free cupcakes added with fig seeds pomace flour
D Konuk Takma, E Ülkeryıldız Balçık… - Journal of Food …, 2021 - Wiley Online Library
Gluten‐free cupcakes were supplemented by different ratios of fig seeds pomace flour
(FSF)(100/0, 90/10, 70/30, and 50/50) to improve product quality while reducing the …
(FSF)(100/0, 90/10, 70/30, and 50/50) to improve product quality while reducing the …
[PDF][PDF] Moisture sorption characteristics of selected commercial flours (wheat, rice and corn) of Bangladesh
Moisture sorption isotherms of commercial wheat flour, rice flour and corn flour were
determined within the water activity range of 0.11-0.93 at different temperatures (5 C, 30 C …
determined within the water activity range of 0.11-0.93 at different temperatures (5 C, 30 C …