Works matching DE "BUCKWHEAT flour"

Results: 48

Sensory and textural evaluation of gluten-free biscuits containing buckwheat flour.

Published in:

Cogent Food & Agriculture, 2016, v. 2, n. 1, p. N.PAG, doi. 10.1080/23311932.2016.1178693

By:

Öksüz, Tuğba;
Karakaş, Barçın;
Yildiz, Fatih

Publication type:

Article

Thermal analysis kinetics of Tartary buckwheat flour.

Published in:

International Journal of Heat & Technology, 2018, v. 36, n. 4, p. 1414, doi. 10.18280/ijht.360433

By:

Haiyan Huang;
Jilin Li;
Hong Liu

Publication type:

Article

Effects of Replacing Breadcrumbs with Buckwheat, Chickpea, Corn and Millet Flour in Gluten-Free Meatball Formulation.

Published in:

Selcuk Journal of Agriculture & Food Sciences / Selcuk Tarim ve Gida Bilimleri Dergisi, 2022, v. 36, n. 3, p. 399, doi. 10.15316/SJAFS.2022.052

By:

BABAOGLU, Ali Samet

Publication type:

Article

EFFECT OF PROCESSING AND COOKING ON MINERAL AND PHYTIC ACID CONTENT OF BUCKWHEAT-ENRICHED TAGLIATELLE.

Published in:

Chemical Industry & Chemical Engineering Quarterly, 2016, v. 22, n. 3, p. 319, doi. 10.2298/CICEQ150709046J

By:

JAMBREC, DUBRAVKA;
SAKAČ, MARIJANA;
JOVANOV, PAVLE;
MIŠAN, ALEKSANDRA;
PESTORIĆ, MLADENKA;
TOMOVIĆ, VLADIMIR;
MANDIĆ, ANAMARIJA

Publication type:

Article

SENSORY QUALITIES OF PASTRY PRODUCTS ENRICHED WITH DIETARY FIBER AND POLYPHENOLIC SUBSTANCES.

Published in:

Acta Scientiarum Polonorum. Technologia Alimentaria, 2016, v. 15, n. 2, p. 161, doi. 10.17306/J.AFS.2016.2.16

By:

Komolka, Patrycja;
Górecka, Danuta;
Szymandera-Buszka, Krystyna;
Jędrusek-Golińska, Anna;
Dziedzic, Krzysztof;
Waszkowiak, Katarzyna

Publication type:

Article

THE INFLUENCE OF SELECTED HYPOTENSIVE DRUGS ON THE BIOAVAILABILITY OF MINERALS FROM BUCKWHEAT GROATS IN VITRO ENZYMATIC DIGESTION.

Published in:

Acta Scientiarum Polonorum. Technologia Alimentaria, 2011, v. 10, n. 4, p. 507

By:

Suliburska, Joanna;
Bogdański, Paweł;
Chiniewicz, Barbara

Publication type:

Article

Proanthocyanidins in Buckwheat Flour Can Reduce Salivary Nitrite to Nitric Oxide in the Stomach.

Published in:

Plant Foods for Human Nutrition, 2010, v. 65, n. 1, p. 1, doi. 10.1007/s11130-009-0144-x

By:

Takahama, Umeo;
Tanaka, Mariko;
Hirota, Sachiko

Publication type:

Article

The use of buckwheat flour in the technology of semi-smoked sausage.

Published in:

Slovak Journal of Food Sciences / Potravinarstvo, 2023, v. 17, n. 1, p. 311, doi. 10.5219/1861

By:

Yessengaziyeva, Aliya;
Uzakov, Yassin;
Chernukha, Irina;
Kaimbayeva, Leila;
Kalashinova, Lyazat;
Zhantleuov, Daniyar

Publication type:

Article

Quality characteristics of gluten-free cookies made of buckwheat, corn, and rice flour with/without transglutaminase.

Published in:

Food Science & Technology International, 2015, v. 21, n. 3, p. 213, doi. 10.1177/1082013214525428

By:

Altındağ, Gülçin;
Certel, Muharrem;
Erem, Fundagül;
İlknur Konak, Ülgen

Publication type:

Article

Increase in extracellular inulinase production for a new Rhizoctonia ssp. strain by using buckwheat ( Fagopyrum esculentum) flour as a single carbon source.

Published in:

Letters in Applied Microbiology, 2012, v. 55, n. 3, p. 195, doi. 10.1111/j.1472-765X.2012.03279.x

By:

Neagu Bonciu, C.;
Constantin, O.;
Bahrim, G.

Publication type:

Article

Effect of Buckwheat Processing Products on Dough and Bread Quality Made from Whole-Wheat Flour.

Published in:

International Journal of Food Studies, 2014, v. 3, p. 1, doi. 10.7455/ijfs/3.1.2014.a1

By:

DROBOT, VIRA;
SEMENOVA, ANASTASIYA;
SMIRNOVA, JELYZAVETA;
MYHONIK, LARISA

Publication type:

Article

THE PREBIOTIC AND PROTECTIVE EFFECTS OF BUCKWHEAT FLOUR AND OAT BRAN ON LACTOBACILLUS ACIDOPHILUS.

Published in:

Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2016, v. 40, n. 2, p. 40

By:

VASILE, AIDA;
CORCIONIVOSCHI, NICOLAE;
BAHRIM, GABRIELA

Publication type:

Article

THE USE OF TARTARY BUCKWHEAT WHOLE FLOUR FOR BAKERY PRODUCTS: RECENT EXPERIENCE IN ITALY.

Published in:

By:

ANDREA, BRUNORI;
GERARDO, BAVIELLO;
CORRADO, ZANNETTINO;
GIANLUCA, CORSINI;
GERGÕ, SÁNDOR;
GYÖRGY, VÉGVÁRI

Publication type:

Article

Influence of the different addition levels of amaranth flour and rice flour on pasta buckwheat flour.

Published in:

International Food Research Journal, 2015, v. 22, n. 2, p. 691

By:

Rosa, C. S.;
Prestes, R. C.;
Tessele, K.;
Crauss, M.

Publication type:

Article

Influence of Buckwheat Flour and Carboxymethyl Cellulose on Rheological Behaviour and Baking Performance of Gluten-Free Cookie Dough.

Published in:

Food & Bioprocess Technology, 2013, v. 6, n. 7, p. 1770, doi. 10.1007/s11947-012-0841-6

By:

Dapčević Hadnađev, Tamara;
Torbica, Aleksandra;
Hadnađev, Miroslav

Publication type:

Article

Effect of Starch Substitution by Buckwheat Flour on Gluten-Free Bread Quality.

Published in:

Food & Bioprocess Technology, 2013, v. 6, n. 7, p. 1820, doi. 10.1007/s11947-012-0839-0

By:

Wronkowska, Małgorzata;
Haros, Monika;
Soral-Śmietana, Maria

Publication type:

Article

The effect of processing temperature on microbial safety and antioxidant activity of minimally processed "raw food".

Published in:

Journal of Food & Nutrition Research, 2016, v. 55, n. 4, p. 352

By:

BROŽKOVÁ, IVETA;
ČERVENKA, LIBOR;
DVOŘÁKOVÁ, VERONIKA;
MICHÁLKOVÁ, KATEŘINA;
VELICHOVÁ, HELENA

Publication type:

Article

Gluten-free muffins based on fermented and unfermented buckwheat flour-content of selected elements.

Published in:

Journal of Food & Nutrition Research, 2016, v. 55, n. 2, p. 108

By:

CIESAROVÁ, ZUZANA;
BASIL, EVA;
KUKUROVÁ, KRISTÍNA;
MARKOVÁ, LUCIE;
ZIELIŃSKI, HENRYK;
WRONKOWSKA, MAŁGORZATA

Publication type:

Article

Comparative analysis of raw and roasted buckwheat flour used in bakery production.

Published in:

Dilemas Contemporáneos: Educación, Política y Valores, 2019, v. 6, p. 1

By:

Butova, Svetlana N.;
Dubtsov, Georgiy G.;
Saitova, Margarita E.;
Nikolaeva, Julia V.

Publication type:

Article

Colour change of bakery products influenced by used additions.

Published in:

Acta Veterinaria Brno, 2014, v. 83, p. S111, doi. 10.2754/avb201483S10S111

By:

Čáslavková, Petra;
Bednářová, Martina;
Ošťádalová, Martina;
Štarha, Pavel;
Bednář, Josef;
Pokorná, Jana;
Tremlová, Bohuslava;
Řezačová Lukášková, Zuzana

Publication type:

Article

Guidelines for buckwheat enriched bread.

Published in:

Journal of Thermal Analysis & Calorimetry, 2008, v. 91, n. 1, p. 9, doi. 10.1007/s10973-007-8594-6

By:

Fessas, D.;
Signorelli, M.;
Pagani, Ambrogina;
Mariotti, Manuela;
Iametti, Stefania;
Schiraldi, A.

Publication type:

Article

GROWTH AND CELL VIABILITY IMPROVE OF THE PROBIOTIC STRAIN LACTOBACILLUS CASEI SSP. PARACASEI IN THE PRESENCE OF OAT BRAN AND BUCKWHEAT FLOUR.

Published in:

Innovative Romanian Food Biotechnology, 2011, n. 9, p. 52

By:

Vasile, Aida;
Paraschiv, Daniela;
Dima, Stefan;
Bahrim, Gabriela

Publication type:

Article

Buckwheat flour inclusion in Chinese steamed bread: potential reduction in glycemic response and effects on dough quality.

Published in:

European Food Research & Technology, 2017, v. 243, n. 5, p. 727, doi. 10.1007/s00217-016-2786-x

By:

Liu, Wenjun;
Brennan, Margaret;
Serventi, Luca;
Brennan, Charles

Publication type:

Article

Effect of controlled extracellular oxidation-reduction potential on microbial metabolism and proteolysis in buckwheat sourdough.

Published in:

European Food Research & Technology, 2014, v. 238, n. 3, p. 425, doi. 10.1007/s00217-013-2120-9

By:

Capuani, Alessandro;
Werner, Simone;
Behr, Jürgen;
Vogel, Rudi

Publication type:

Article

Risk assessment of buckwheat flour contaminated by thorn-apple ( Datura stramonium L.) alkaloids: a case study from Slovenia.

Published in:

Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment, 2013, v. 30, n. 2, p. 321, doi. 10.1080/19440049.2012.743189

By:

Perharič, Lucija;
Koželj, Gordana;
Družina, Branko;
Stanovnik, Lovro

Publication type:

Article

Activity‐guided isolation of phase II enzyme inducers from buckwheat flour methanolic extracts.

Published in:

Journal of the Science of Food & Agriculture, 2018, v. 98, n. 13, p. 4911, doi. 10.1002/jsfa.9023

By:

Qiu, Rong‐ying;
Wang, Jun‐ru;
Parkin, Kirk L.

Publication type:

Article

Preparation and evaluation of a sustained-release buckwheat noodle.

Published in:

Journal of the Science of Food & Agriculture, 2016, v. 96, n. 8, p. 2660, doi. 10.1002/jsfa.7383

By:

Wang, Shao‐Yun;
Huang, Qi‐Min;
Chen, Meng‐Shi;
Lin, Yue‐Ping;
Rao, Ping‐Fan;
Wu, Yan;
Wu, Jin‐Hong

Publication type:

Article

Synergistic Effects of Calcium Hydroxide and Konjac Glucomannan ( KGM) on the Thermomechanical Properties of Buckwheat Flour and the Quality of Buckwheat Noodles.

Published in:

Journal of Texture Studies, 2014, v. 45, n. 6, p. 420, doi. 10.1111/jtxs.12093

By:

Han, Lihong;
Cheng, Yongqiang;
Zhang, Qiang;
Ma, Haijun;
Tatsumi, Eizo;
Li, Lite

Publication type:

Article

INVESTIGATION OF EMPIRICAL AND FUNDAMENTAL SOBA NOODLE TEXTURE PARAMETERS PREPARED WITH TARTARY, GREEN TESTA AND COMMON BUCKWHEAT.

Published in:

Journal of Texture Studies, 2011, v. 42, n. 6, p. 490, doi. 10.1111/j.1745-4603.2011.00310.x

By:

HATCHER, D.W.;
BELLIDO, G.G;
ANDERSON, M.J.;
DEXTER, J.E.;
HEAD, D.;
IZYDORCZYK, M.

Publication type:

Article

Comparison of Tartary Buckwheat Flour and Sprouts Steamed Bread in Quality and Antioxidant Property.

Published in:

Journal of Food Quality, 2014, v. 37, n. 5, p. 318, doi. 10.1111/jfq.12101

By:

Xu, Fang-Yi;
Gao, Qing-Han;
Ma, Yu-Jie;
Guo, Xu-Dan;
Wang, Min

Publication type:

Article

SOLES DE GUÉRETS.

Published in:: Petits Propos Culinaires, 2018, n. 111, p. 17
Publication type:: Article

Buckwheat flour hypersensitivity: an occupational asthma in a noodle maker.

Published in:

Clinical & Experimental Allergy, 1996, v. 26, n. 4, p. 423, doi. 10.1111/j.1365-2222.1996.tb00558.x

By:

Park, H.-S.;
Nahm, D.-H.

Publication type:

Article

Wheatburger anaphylaxis due to hidden buckwheat.

Published in:

Clinical & Experimental Allergy, 1995, v. 25, n. 12, p. 1263, doi. 10.1111/j.1365-2222.1995.tb03052.x

By:

Wüthrich, B.;
A.Trojan

Publication type:

Article

Clinical manifestations, co-sensitizations, and immunoblotting profiles of buckwheat-allergic patients.

Published in:

Allergy, 2011, v. 66, n. 2, p. 264, doi. 10.1111/j.1398-9995.2010.02469.x

By:

Heffler, Enrico;
Nebiolo, F.;
Asero, R.;
Guida, G.;
Badiu, I.;
Pizzimenti, S.;
Marchese, C.;
Amato, S.;
Mistrello, G.;
Canaletti, F.;
Rolla, G.

Publication type:

Article

Cross-reactivity between buckwheat and latex.

Published in:

1998

By:

De Maat-Bleeker, F.;
Stapel, S. O.

Publication type:

Case Study

IMPACT OF BUCKWHEAT FLOUR GRANULATION AND SUPPLEMENTATION LEVEL ON THE QUALITY OF COMPOSITE WHEAT/BUCKWHEAT GINGER-NUT-TYPE BISCUITS.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2015, v. 27, n. 4, p. 495

By:

FILIPČEV, B.;
ŠIMURINA, O.;
BODROŽA-SOLAROV, M.

Publication type:

Article

Effects of buckwheat flour, gums and proteins on rheological properties of gluten-free batters and structure of cakes.

Published in:

Quality Assurance & Safety of Crops & Foods, 2018, v. 10, n. 3, p. 245, doi. 10.3920/QAS2017.1221

By:

Yıldız, E.;
Şumnu, S. G.;
Şahin, S.

Publication type:

Article

Optimisation of gluten-free tulumba dessert with buckwheat flour and potato starch.

Published in:

Quality Assurance & Safety of Crops & Foods, 2016, v. 8, n. 1, p. 117, doi. 10.3920/QAS2015.0597

By:

Yildiz, O.;
Bulut, B.

Publication type:

Article

Utilisation of buckwheat flour in leavened and unleavened Turkish flat breads.

Published in:

Quality Assurance & Safety of Crops & Foods, 2015, v. 7, n. 2, p. 207, doi. 10.3920/QAS2013.0273

By:

Yıldız, G.;
Bilgiçli, N.

Publication type:

Article

Effect of pseudocereal flours on some chemical properties and phytic acid content of noodle.

Published in:

Quality Assurance & Safety of Crops & Foods, 2014, v. 6, n. 2, p. 175, doi. 10.3920/QAS2013.0257

By:

Bilgiçli, N.

Publication type:

Article

Development of healthy multigrain biscuits from buckwheat-barley composite flours.

Published in:

Asian Journal of Dairy & Food Research, 2018, v. 37, n. 2, p. 120, doi. 10.18805/ajdfr.DR-1328

By:

Hussain, Anwar;
Kaul, Rajkumari;
Bhat, Anju

Publication type:

Article

JUSTIFICATION FOR USE OF TWO-COMPONENT MIXTURES FOR COOKING WHEAT BREAD.

Published in:

Technology Audit & Production Reserves, 2018, v. 4, n. 3(42), p. 41, doi. 10.15587/2312-8372.2018.141385

By:

Kalashnyk, O.;
Barabolia, O.;
Mikhailova, O.;
Pisarenko, S.;
Yudicheva, O.;
Moroz, S.;
Birta, G.;
Tkachenko, A.;
Kyrychenko, O.;
Gnitiy, N.

Publication type:

Article

The use of buckwheat flour in the technology of semi-smoked sausage.

Published in:

Slovak Journal of Food Sciences, 2023, v. 17, p. 311, doi. 10.5219/1861

By:

Yessengaziyeva, Aliya;
Uzakov, Yassin;
Chernukha, Irina;
Kaimbayeva, Leila;
Kalashinova, Lyazat;
Zhantleuov, Daniyar

Publication type:

Article

Optimization of Gluten-Free Formulations for French-Style Breads.

Published in:

Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 3, p. E140, doi. 10.1111/j.1750-3841.2009.01096.x

By:

MEZAIZE, S.;
CHEVALLIER, S.;
LE BAIL, A.;
DE LAMBALLERIE, M.

Publication type:

Article

Preparation of Tartary Buckwheat Protein Product and Its Improving Effect on Cholesterol Metabolism in Rats and Mice Fed Cholesterol-Enriched Diet.

Published in:

Journal of Food Science (Wiley-Blackwell), 2007, v. 72, n. 7, p. S528, doi. 10.1111/j.1750-3841.2007.00474.x

By:

Tomotake, H.;
Yamamoto, N.;
Kitabayashi, H.;
Kawakami, A.;
Kayashita, J.;
Ohinata, H.;
Karasawa, H.;
Kato, N.

Publication type:

Article

TOTAL PHENOLS CONTENT, ANTIOXIDANT ACTIVITY AND COLOUR OF WHEAT BREAD WITH ADDITION BUCKWHEAT FLOUR.

Published in:

Technologica Acta, 2013, v. 6, n. 1, p. 51

By:

Selimović, Amel;
Miličević, Dijana;
Salkić, Mirsad;
Selimović, Amra;
Ačkar, Ðurđica;
Pešić, Tijana

Publication type:

Article

INFLUENCE OF BUCKWHEAT FLOUR ON THE DOUGH RHEOLOGY AND SENSORY PROPERTIES OF WHEAT BREAD.

Published in:

Technologica Acta, 2011, v. 4, n. 1, p. 33

By:

Selimović, Amel;
Miličević, Dijana;
Oručević, Sanja;
Ačkar, Đurđica;
Babić, Jurislav

Publication type:

Article

Comparison of gluten recovery in gluten-incurred buckwheat flour using different commercial test kits.

Published in:

Food & Agricultural Immunology, 2014, v. 25, n. 2, p. 200, doi. 10.1080/09540105.2012.762901

By:

Alvarez, Pedro A.;
Boye, Joyce I.

Publication type:

Article