Works matching DE "FLOUR"

Results: 5000

The Physical Properties, Structure, and Sensory Characteristics of Cookies Replacing Lotus Seed Flour and Low Glycemic Index Sugar.

Published in:

Tropical Journal of Natural Product Research, 2025, v. 9, n. 5, p. 2234, doi. 10.26538/tjnpr/v9i5.51

By:

Nguyen Thi Mai Huong;
Truong, Duy H.

Publication type:

Article

Identification of Quantitative Trait Loci for Grain Quality Traits in a Pamyati Azieva × Paragon Bread Wheat Mapping Population Grown in Kazakhstan.

Published in:

Plants (2223-7747), 2025, v. 14, n. 11, p. 1728, doi. 10.3390/plants14111728

By:

Amalova, Akerke;
Griffiths, Simon;
Abugalieva, Aigul;
Abugalieva, Saule;
Turuspekov, Yerlan

Publication type:

Article

Effects of Aqueous Extracts from Wheat Bran Layers on the Functional Properties of Wheat Starch and Gluten.

Published in:

Foods, 2025, v. 14, n. 11, p. 1988, doi. 10.3390/foods14111988

By:

Wu, Bingbing;
Yu, Chunlei;
Chen, Zhongwei;
Xu, Bin

Publication type:

Article

From Molecular to Macroscopic: Dual-Pathway Regulation of Carrot Whole Flour on the Gluten-Starch System.

Published in:

Foods, 2025, v. 14, n. 11, p. 1964, doi. 10.3390/foods14111964

By:

Wang, Han;
Tian, Xiaoxuan;
Zhang, Ruoyu;
Li, Huijing

Publication type:

Article

Pea and Lentil Flours Increase Postprandial Glycemic Response in Adults with Type 2 Diabetes and Metabolic Syndrome.

Published in:

Foods, 2025, v. 14, n. 11, p. 1933, doi. 10.3390/foods14111933

By:

Winham, Donna M.;
Camacho-Arriola, Mariel;
Glick, Abigail A.;
Hall, Clifford A.;
Shelley, Mack C.

Publication type:

Article

Comparative Evaluation of Traditional and Controlled Drying Methods of Chestnuts (Castanea sativa Mill.): Impact on the Chemical Composition, Aromatic, and Sensory Profile of Flour.

Published in:

Foods, 2025, v. 14, n. 11, p. 1931, doi. 10.3390/foods14111931

By:

Panzani, Sofia;
Venturi, Francesca;
Bianchi, Alessandro;
Díaz-Guerrero, Pierina;
Pieracci, Ylenia;
Flamini, Guido;
Taglieri, Isabella;
Sanmartin, Chiara

Publication type:

Article

Safety Risk Assessment and Classification of Cadmium in Grain Processing Products.

Published in:

Foods, 2025, v. 14, n. 11, p. 1882, doi. 10.3390/foods14111882

By:

Zhang, Qingchuan;
Dou, Wenjie;
Wang, Zheng;
Xu, Xuemei;
Jiang, Tongqiang

Publication type:

Article

POSSIBILITIES OF INCORPORATION OF BY-PRODUCTS FROM MALT PRODUCTION INTO BAKERY PRODUCTS.

Published in:

Journal of Microbiology, Biotechnology & Food Sciences, 2025, v. 14, n. 5, p. 1, doi. 10.55251/jmbfs.11764

By:

Solgajová, Miriam;
Mendelová, Andrea;
Dráb, Štefan;
Kolesárová, Anna;
Kročko, Miroslav

Publication type:

Article

EFFECT OF SWEETENERS AND NON-TRADITIONAL FLOURS ON SENSORY ACCEPTABILITY AND GLYCEMIC INDEX OF BISCUITS.

Published in:

Journal of Microbiology, Biotechnology & Food Sciences, 2025, v. 14, n. 5, p. 1, doi. 10.55251/jmbfs.11026

By:

Havlová, Lenka;
Tauferová, Alexandra;
Poledňová, Markéta;
Pečová, Martina;
Pospiech, Matej;
Tremlová, Bohuslava

Publication type:

Article

Effect of Bioprocessing on the Nutritional Composition, Antinutrients, Functional Properties, and Metabolites of Bambara Groundnut and Its Prospective Food Applications: A Review.

Published in:

Molecules, 2025, v. 30, n. 11, p. 2356, doi. 10.3390/molecules30112356

By:

Mashau, Mpho Edward;
Ramatsetse, Kgaogelo Edwin;
Takalani, Thakhani;
Bamidele, Oluwaseun Peter;
Ramashia, Shonisani Eugenia

Publication type:

Article

NUTRITIONAL IMPROVEMENT OF GLUTEN-FREE ARROWROOT BISCUITS THROUGH CATFISH FLOUR ENRICHMENT.

Published in:

Indonesian Fisheries Processing Journal / Jurnal Pengolahan Hasil Perikanan Indonesia, 2025, v. 28, n. 3, p. 284, doi. 10.17844/jphpi.v28i3.63072

By:

Afiah, Rahmania Nur;
Kusumaningrum, Indrati

Publication type:

Article

THE EFFECTS OF THE ADDITION OF LYOPHILIZED BERRY FRUITS ON THE LEAVENING PROPERTIES OF DOUGH AND VOLUME PROPERTIES OF BREAD.

Published in:

Food & Feed Research, 2025, v. 51, n. 1, p. 53, doi. 10.5937/ffr0-52510

By:

Kolesárová, Anna;
Bojňanská, Tatiana;
Solgajová, Miriam;
Mendelová, Andrea;
Kopčeková, Jana;
Kolesárová, Adriana

Publication type:

Article

Enrichment of Bread with Whey Treated with High Hydrostatic Pressure.

Published in:

Research in Agricultural Sciences, 2025, v. 56, n. 2, p. 102, doi. 10.17097/agricultureatauni.1500607

By:

ÇİÇEK, Semra;
AYDIN, Ferid;
BOZOĞLU, Faruk Tahsin

Publication type:

Article

5 种杂粮对馒头血糖生成指数及食用品质的影响.

Published in:

Science & Technology of Cereals, Oils & Foods, 2025, v. 33, n. 3, p. 94, doi. 10.16210/j.cnki.1007-7561.2025.03.008

By:

赵晨旭;
綦文涛;
宋歌;
洪宇;
方微;
黄铮昱;
王勇

Publication type:

Article

基于顶空气相色谱-离子迁移质谱法结合化学计量对新疆黑小麦挥发性物质鉴定分析.

Published in:

Journal of Food Safety & Quality, 2025, v. 16, n. 11, p. 58, doi. 10.19812/j.cnki.jfsq11-5956/ts.20250109003

By:

王佳敏;
岳丽;
祖力皮牙·买买提;
王俊平;
毛红艳;
于明

Publication type:

Article

Characterization of Microbial and Chemical Properties of Wheat Flour Samples in Hamadan, Iran: A Screening and Investigation Study.

Published in:

Journal of Nutrition & Food Security, 2025, v. 10, n. 2, p. 282, doi. 10.18502/jnfs.v10i2.18540

By:

Ahmadi, Mehdi;
Marand, Maedeh Jabarzadeh;
Khajeh, Fatemeh;
Mirsharifi, Seyedeh Maryam;
Khaledian, Yousef;
Raziabad, Reza Hazrati;
Pirhadi, Mohadeseh

Publication type:

Article

Impact of milling process on the composition and flow characteristics of intermediate wheatgrass (Thinopyrum intermedium) whole grain flours.

Published in:

Journal of Food Measurement & Characterization, 2025, v. 19, n. 6, p. 3960, doi. 10.1007/s11694-025-03207-8

By:

Rivera, Jared Lou;
Adams, Kayla;
Prasad, P. V. Vara;
Siliveru, Kaliramesh

Publication type:

Article

Nutritional and Sensory Evaluation of Prepared Pan Bread Using Amaranth, Milk Thistle, Garden Cress and Wheat Flour.

Published in:

Journal of Food & Dairy Sciences, 2025, v. 16, n. 5, p. 59, doi. 10.21608/jfds.2025.377696.1195

By:

Elbassiony, Alaa E.;
El-Elshehawy, Sh. M.;
Ibrahim, Faten Y.;
El-Hadidy, G. S.

Publication type:

Article

Plantain flour: production processes, technological characteristics, and its potential use in traditional African dishes – a review.

Published in:

Journal of the Science of Food & Agriculture, 2025, v. 105, n. 9, p. 4741, doi. 10.1002/jsfa.13900

By:

Mundéné‐Timothée, Junior Lawrence;
Nouga Bissoue, Achille;
Nguimbou, Richard Marcel;
Bissim, Samuel Magloire;
Bouelet Ntsama, Isabelle Sandrine;
Bouopda Tamo, Sylvain Parfait;
Fokam, Leonel;
Mouangue, Ruben;
Njintang Yanou, Nicolas

Publication type:

Article

Impact of milling process on the composition and flow characteristics of intermediate wheatgrass (Thinopyrum intermedium) whole grain flours.

Published in:

Journal of Food Measurement & Characterization, 2025, v. 19, n. 6, p. 3960, doi. 10.1007/s11694-025-03207-8

By:

Rivera, Jared Lou;
Adams, Kayla;
Prasad, P. V. Vara;
Siliveru, Kaliramesh

Publication type:

Article

The Relationship between Wheat Protein Conformation and Rheological Properties.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2025, v. 25, n. 4, p. 523, doi. 10.16429/j.1009-7848.2025.04.044

By:

DONG Ziyan;
FAN Zhen;
LEI Junjie;
GUO Boli;
ZHANG Bo

Publication type:

Article

სელისა და მუხუდოს ფქვილებით გამდიდრებული უგლუტენო კექსის ტექნოლოგია

Published in:

Moambe-Bulletin of Akaki Tsereteli State University, 2024, v. 24, n. 2, p. 19, doi. 10.52340/atsu.2024.2.24.02

By:

ელიზა ფრუიძე;
ცირა ხუციძე;
ხატია ხვადაგიანი

Publication type:

Article

The Effect of Using Olive Meal Fiber in Sponge Cake Formulation and Investigating its Physicochemical and Sensory Properties.

Published in:

Journal of Innovation in Food Science & Technology, 2024, v. 16, n. 4, p. 113, doi. 10.30495/jfst.2022.1966040.1817

By:

Azadfar, Elham;
Bahrami, Zohreh;
Sharifi, Mahniya

Publication type:

Article

Sugar and Free Amino Acid Contents in Winter Wheat Flour Under Fusarium Head Blight Treatment and Natural Infection.

Published in:

Plants (2223-7747), 2025, v. 14, n. 10, p. 1504, doi. 10.3390/plants14101504

By:

Španić, Valentina;
Sarić, Beka;
Šunić Budimir, Katarina;
Duvnjak, Jurica;
Žilić, Slađana

Publication type:

Article

The Importance of Molecular Structure for Textural and Physicochemical Properties of Extruded Wheat Flour.

Published in:

Foods, 2025, v. 14, n. 10, p. 1829, doi. 10.3390/foods14101829

By:

Chai, Yuan;
Wang, Ruibin;
Zhang, Bo;
Tang, Yonglu;
Li, Chaosu;
Guo, Boli;
Li, Ming

Publication type:

Article

Machine-Learning-Algorithm-Assisted Portable Miniaturized NIR Spectrometer for Rapid Evaluation of Wheat Flour Processing Applicability.

Published in:

Foods, 2025, v. 14, n. 10, p. 1799, doi. 10.3390/foods14101799

By:

Wang, Yuling;
Zhang, Chen;
Li, Xinhua;
Xing, Longzhu;
Lv, Mengchao;
He, Hongju;
Pan, Leiqing;
Ou, Xingqi

Publication type:

Article

Evaluation of 3D Printing of Cereal–Legume Starch-Based Gels Formulated with Red Adzuki Bean and Germinated Brown Rice Flour.

Published in:

Foods, 2025, v. 14, n. 10, p. 1791, doi. 10.3390/foods14101791

By:

Liu, Ran;
Zhuang, Yu;
Song, Jiakai;
Shen, Liuyang;
Yin, Yanling

Publication type:

Article

Use of Agave Bagasse and Lactococcus lactis in Sourdough Production: Drying Effects on Bioactive Compounds.

Published in:

Foods, 2025, v. 14, n. 10, p. 1748, doi. 10.3390/foods14101748

By:

Bautista-Espinoza, Paola Itzel;
Falciano, Aniello;
Reynoso-Camacho, Rosalía;
Mares-Mares, Everardo;
Amaya-Llamo, Silvia Lorena;
Regalado-González, Carlos;
Di Pierro, Prospero

Publication type:

Article

Influence of Cultivation System and Proportion of Local Cultivars 'Caaveiro' and 'Callobre' in Flour Mixtures on the Nutritional Quality of Galician Bread.

Published in:

Foods, 2025, v. 14, n. 10, p. 1712, doi. 10.3390/foods14101712

By:

España-Fariñas, M Pilar;
Camba-Carrión, Joaquín;
García-Gómez, María Belén;
Vázquez-Odériz, María Lourdes;
Lombardero-Fernández, Matilde;
Pereira-Lorenzo, Santiago;
Urquijo-Zamora, Luis;
Cobos, Ángel;
Díaz, Olga;
Romero-Rodríguez, María Ángeles

Publication type:

Article

Functionalities of Octenyl Succinic Anhydride Wheat Starch and Its Effect on the Quality of Model Dough and Noodles.

Published in:

Foods, 2025, v. 14, n. 10, p. 1688, doi. 10.3390/foods14101688

By:

Ma, Hongxue;
Yang, Liai;
Zhang, Dunhe;
Chen, Huijing;
Kan, Jianquan

Publication type:

Article

The Effects of Sourdough Fermentation on the Biochemical Properties, Aroma Profile and Leavening Capacity of Carob Flour.

Published in:

Foods, 2025, v. 14, n. 10, p. 1677, doi. 10.3390/foods14101677

By:

Sanmartín, Gemma;
Prieto, Jose A.;
Morard, Miguel;
Estruch, Francisco;
Blasco-García, Josep;
Randez-Gil, Francisca

Publication type:

Article

Quality Enhancement and In Vitro Starch Digestibility of Wheat–Yam Composite Flour Noodles via Adding Different Improvers.

Published in:

Foods, 2025, v. 14, n. 10, p. 1654, doi. 10.3390/foods14101654

By:

Hu, Shuo;
Sun, Kai-Nong;
Peng, Qiu-Jia;
Ma, Run-Hui;
Ni, Zhi-Jing;
Thakur, Kiran;
Wei, Zhao-Jun

Publication type:

Article

Use of Bilberry and Blackcurrant Pomace Powders as Functional Ingredients in Cookies.

Published in:

Applied Sciences (2076-3417), 2025, v. 15, n. 10, p. 5247, doi. 10.3390/app15105247

By:

Nour, Violeta;
Blejan, Ana Maria;
Codină, Georgiana Gabriela

Publication type:

Article

Diversification of Cultivars and Production of Male Inflorescence Flours for More Sustainable Banana Cultivation.

Published in:

Agriculture; Basel, 2025, v. 15, n. 10, p. 1110, doi. 10.3390/agriculture15101110

By:

Ouros, Lucas Felipe dos;
Leonel, Magali;
Leonel, Sarita;
Molha, Nicholas Zanette;
Jesus, Paulo Ricardo Rodrigues de;
Cândido, Hebert Teixeira;
Tecchio, Marco Antonio;
Rechsteiner, Mayra Schmidt;
Ouros, Caio César dos

Publication type:

Article

Feeding Celosia argentea as Fodder Block to Ruminants.

Published in:

Agricultural Science Digest, 2025, v. 45, n. 2, p. 360, doi. 10.18805/ag.D-5484

By:

Murugeswari, R.;
Mynavathi, V. S.;
Valli, C.

Publication type:

Article

Study the Dough Raising Capacity of Composite Pseudo Cereal Flours for Formulation of Bread.

Published in:

Asian Journal of Dairy & Food Research, 2025, v. 44, n. 2, p. 254, doi. 10.18805/ajdfr.DR-2208

By:

Nivedha, S.;
Deepa, M.;
Snehith, S.

Publication type:

Article

Preparation and Sensory Evaluation of Proso Millet Ready to Eat Khakhra.

Published in:

Asian Journal of Dairy & Food Research, 2025, v. 44, n. 2, p. 251, doi. 10.18805/ajdfr.DR-1809

By:

Sandhvi, S.;
Singh, V.

Publication type:

Article

Effect on Sensory Evaluation, Starch and in vitro Protein Digestibility in Cookies Supplemented by Spirulina platensis Powder.

Published in:

Asian Journal of Dairy & Food Research, 2025, v. 44, n. 2, p. 246, doi. 10.18805/ajdfr.DR-1794

By:

Seema;
Jood, Sudesh;
Saharan, Vatsala

Publication type:

Article

Quality Assessment and Evaluation of Amino Acid Profile of Black Wheat Supplemented Noodles.

Published in:

Asian Journal of Dairy & Food Research, 2025, v. 44, n. 2, p. 228, doi. 10.18805/ajdfr.DR-2124

By:

Joshi, Anuprita A.;
Kshirsagar, R. B.;
Bhokre, C. K.;
Deshpande, H. W.;
Sawate, A. R.

Publication type:

Article

Physico-chemical and Sensory Evaluation of Biscuits Developed from Blends of Jowar (Sorghum), Organic Jaggery and Whole Wheat Flours.

Published in:

Asian Journal of Dairy & Food Research, 2025, v. 44, n. 2, p. 216, doi. 10.18805/ajdfr.DR-1787

By:

Rao, P. V. K. Jagannadha;
Sreedevi, P.;
Navaneetha, Y.;
Kiranmayi, K.;
Bharathalakshmi, M.

Publication type:

Article

Análisis fisicoquímico, microbiológico y sensorial de nuggets elaborados a partir de bagre de faja (Galeichthys peruvianus).

Published in:

Ingeniería y Desarrollo, 2023, v. 41, n. 1, p. 50, doi. 10.14482/inde.41.01.616.012

By:

HLEAP ZAPATA, JOSÉ IGOR;
SOLÍS ESTÁCIO, MARIA FERNANDA;
SARRIA, SAÚL DUSSÁN

Publication type:

Article

Vibro- Acoustic Behaviour in Biosourced Composites.

Published in:

Macromolecular Symposia, 2013, v. 328, n. 1, p. 56, doi. 10.1002/masy.201350606

By:

Dobircau, L.;
Rupert, L.;
Turner, J.;
Delbreilh, L.;
Dargent, E.;
Saiter, J. M.

Publication type:

Article

Mussel-inspired polydopamine modification of bamboo flour for superior interfacial compatibility of bamboo plastic composites: influence of oxidant type.

Published in:

Cellulose, 2021, v. 28, n. 13, p. 8567, doi. 10.1007/s10570-021-04089-x

By:

Song, Wei;
Zhang, Shuangbao;
Fei, Benhua;
Zhao, Rongjun

Publication type:

Article

Effect of poly(methylhydrogen)siloxane modification on adjusting mechanical properties of bamboo flour‐reinforced HDPE composites.

Published in:

Cellulose, 2021, v. 28, n. 9, p. 5463, doi. 10.1007/s10570-021-03849-z

By:

Xiao, Fuchuan;
Gao, Jie;
Huang, Xuanting;
Hu, Qingjian;
Li, Ran;
Zhang, Xinxiang

Publication type:

Article

Effects of irrigation and nitrogen fertilizer management on wheat grain baking quality based on the SiriusQuality2 crop model.

Published in:

Irrigation & Drainage, 2023, v. 72, n. 3, p. 729, doi. 10.1002/ird.2820

By:

Liu, Jianchao

Publication type:

Article

Effects of Tilletia foetida on Microbial Communities in the Rhizosphere Soil of Wheat Seeds Coated with Different Concentrations of Jianzhuang.

Published in:

Microbial Ecology, 2021, v. 82, n. 3, p. 736, doi. 10.1007/s00248-021-01696-w

By:

Din, Ghulam Muhae Ud;
Du, Zhenzhen;
Zhang, Han;
Zhao, Sifeng;
Liu, Taiguo;
Chen, Wanquan;
Gao, Li

Publication type:

Article

Effect of drying temperatures on starch-related functional and thermal properties of chestnut flours.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2012, v. 90, n. 2, p. 284, doi. 10.1016/j.fbp.2011.06.008

By:

Correia, Paula;
Beirão-da-Costa, Maria Luísa

Publication type:

Article

Effect of barley flour and freeze-thaw cycles on textural nutritional and functional properties of cookies.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2011, v. 89, n. 4, p. 520, doi. 10.1016/j.fbp.2010.07.005

By:

Gupta, Mahesh;
Singh Bawa, Amarinder;
Abu-Ghannam, Nissreen

Publication type:

Article

Modelling extrudate expansion in a twin-screw food extrusion cooking process through dimensional analysis methodology.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2010, v. 88, n. 2/3, p. 188, doi. 10.1016/j.fbp.2010.01.001

By:

Hongyuan Cheng;
Friis, Alan

Publication type:

Article

Rheological characteristics of an anaerobically digested rye and maize silage mixture: Impact of solid concentration and particle size on rheological properties.

Published in:

Chemical Engineering Research & Design: Transactions of the Institution of Chemical Engineers Part A, 2023, v. 196, p. 309, doi. 10.1016/j.cherd.2023.06.045

By:

Kamkeng, Liliane;
Marchal, Philippe;
Bertrandias, Aude;
Le Creurer, Benjamin;
Olmos, Eric

Publication type:

Article