Works matching DE "FLOUR as food"

Results: 34

Studies on the protein composition and baking quality of einkorn lines.

Published in:

European Food Research & Technology, 2009, v. 229, n. 3, p. 523, doi. 10.1007/s00217-009-1081-5

By:

Wieser, Herbert;
Mueller, Karl-Josef;
Koehler, Peter

Publication type:

Article

Physical degradation of genomic DNA of soybean flours does not impair relative quantification of its transgenic content.

Published in:

European Food Research & Technology, 2007, v. 226, n. 1/2, p. 273, doi. 10.1007/s00217-006-0536-1

By:

Frédéric Debode;
Eric Janssen;
Gilbert Berben

Publication type:

Article

An investigation into the use of different flours in tarhana.

Published in:

International Journal of Food Science & Technology, 2002, v. 37, n. 2, p. 219, doi. 10.1046/j.1365-2621.2002.00559.x

By:

Köse, Ergun;
Çağındı, Özlem Süngü

Publication type:

Article

Optimization of ingredients and process conditions for the preparation of puri using response....

Published in:

International Journal of Food Science & Technology, 2001, v. 36, n. 4, p. 407, doi. 10.1046/j.1365-2621.2001.00474.x

By:

Vatsala, C.N.;
Saxena, C. Dharmesh;
Rao, P. Haridas

Publication type:

Article

Relative Sensitivity of Spring Wheat Grain Yield and Quality Parameters to Moisture Deficit.

Published in:

Crop Science, 2001, v. 41, n. 2, p. 327, doi. 10.2135/cropsci2001.412327x

By:

Guttieri, Mary J.;
Stark, Jeffrey C.;
O'Brien, Katherine;
Souza, Edward

Publication type:

Article

Effects of operating conditions on oil loss and structure of almond snacks.

Published in:

International Journal of Food Science & Technology, 2008, v. 43, n. 3, p. 430, doi. 10.1111/j.1365-2621.2006.01460.x

By:

Pilli, Teresa De;
Carbone, Barbara F.;
Derossi, Antonio;
Fiore, Anna G.;
Severini, Carla

Publication type:

Article

PALATSCHINKE.

Published in:

2016

By:

Wurtzel, Fred

Publication type:

Recipe

Air drying of chopped chestnuts at several conditions: effect on colour and chemical characteristics of chestnut flour.

Published in:

International Food Research Journal, 2015, v. 22, n. 1, p. 407

By:

Moreira, R.;
Chenlo, F.;
Torres, M. D.;
Rama, B.;
Arufe, S.

Publication type:

Article

EFEITOS DOS PARÂMETROS DE BRANQUEAMENTO DOS GRÃOS DE SOJA EM ALGUMAS PROPRIEDADES TECNOLÓGICAS DE SUAS FARINHAS.

Published in:

Brazilian Journal of Food & Nutrition / Alimentos e Nutrição, 2010, v. 21, n. 2, p. 283

By:

Sin Huei Wang;
de Meneses, Samantha Piler;
Lima, Elaine Cristina de Souza;
Rezende, Renata de Sant'Aanna;
Torrezan, Renata

Publication type:

Article

Waxy Wheat Flour as a Freeze-Thaw Stable Ingredient Through Rheological Studies.

Published in:

Food & Bioprocess Technology, 2017, v. 10, n. 7, p. 1281, doi. 10.1007/s11947-017-1899-y

By:

Kowalski, Ryan;
Meldrum, Alexander;
Wang, Siyuan;
Joyner (Melito), Helen;
Ganjyal, Girish

Publication type:

Article

Properties and Food Uses of Chestnut Flour and Starch.

Published in:

Food & Bioprocess Technology, 2017, v. 10, n. 7, p. 1173, doi. 10.1007/s11947-017-1909-0

By:

Zhu, Fan

Publication type:

Article

Impact of folic acid fortification of flour on neural tube defects: a systematic review.

Published in:

Public Health Nutrition, 2013, v. 16, n. 5, p. 901, doi. 10.1017/S1368980012003576

By:

Castillo-Lancellotti, Cecilia;
Tur, Josep A;
Uauy, Ricardo

Publication type:

Article

Effectiveness of fortification of corn flour-derived products with hydrogen-reduced elemental iron on iron-deficiency anaemia in children and adolescents in southern Brazil.

Published in:: Public Health Nutrition, 2009, v. 12, n. 2, p. 244, doi. 10.1017/S1368980008003704
Publication type:: Article

Multi-residue Determination of Synthetic Pyrethroids and Organophosphorus Pesticides in Whole Wheat Flour using Gas Chromatography.

Published in:

Bulletin of Environmental Contamination & Toxicology, 2007, v. 79, n. 4, p. 454, doi. 10.1007/s00128-007-9266-8

By:

Khan, Iffat;
Riazuddin;
Parveen, Zahida;
Ahmed, Mubarik

Publication type:

Article

"Wholegrain" - From a Food Law Perspective.

Published in:

European Food & Feed Law Review, 2010, v. 5, n. 5, p. 292

By:

Hagenmeyer, Moritz

Publication type:

Article

Desarrollo de producto sobre la base de harinas de cereales y Leguminosa para niños celíacos entre 6 y 24 meses; II: Propiedades de las mezclas.

Published in:

Nutrición Hospitalaria, 2011, v. 26, n. 1, p. 161

By:

Mezquita, P. Cerezal;
Gatica, V. Urtuvia;
Quintanilla, V. Ramírez;
Zavala, R. Arcos

Publication type:

Article

Desarrollo de producto sobre la base de harinas de cereales y leguminosa para niños celíacos entre 6 y 24 meses; I: Formulación y aceptabilidad.

Published in:

Nutrición Hospitalaria, 2011, v. 26, n. 1, p. 152

By:

Mezquita, P. Cerezal;
Gatica, V. Urtuvia;
Quintanilla, V. Ramírez;
Palacios, N. Romero;
Zavala, R. Arcos

Publication type:

Article

Effect of Barley Flour Incorporation on the Instrumental Texture of Sponge Cake.

Published in:

International Journal of Food Properties, 2009, v. 12, n. 1, p. 243, doi. 10.1080/10942910802312082

By:

Gupta, Mahesh;
Bawa, Amarinder Singh;
Semwal, Anil Dutt

Publication type:

Article

Effect of Antioxidants on Farinograph and Amylograph Characteristics of Wheat Flour.

Published in:

International Journal of Food Properties, 2004, v. 7, n. 3, p. 379, doi. 10.1081/JFP-200032921

By:

Sroan, Baninder Singh;
Kaur, Amarjeet

Publication type:

Article

Determination of norfloxacin in food by an enhanced spectrofluorimetric method.

Published in:

Journal of the Science of Food & Agriculture, 2017, v. 97, n. 8, p. 2569, doi. 10.1002/jsfa.8077

By:

Duan, Ruilin;
Jiang, Junze;
Liu, Shaopu;
Yang, Jidong;
Qiao, Man;
Shi, Ying;
Hu, Xiaoli

Publication type:

Article

EFFECT OF WHITE WHEAT FLOUR SUBSTITUTION WITH WHOLE OAT FLOUR ON PHYSICAL PROPERTIES OF PART-BAKED FROZEN BREAD.

Published in:

Journal of Texture Studies, 2015, v. 46, n. 6, p. 411, doi. 10.1111/jtxs.12139

By:

Majzoobi, Mahsa;
Raissjalali, Aida;
Jamalian, Jalal;
Farahnaky, Asgar

Publication type:

Article

BAKING PERFORMANCE AND CONSUMER ACCEPTABILITY OF RAW AND EXTRUDED COWPEA FLOUR BREADS.

Published in:

Journal of Food Quality, 2004, v. 27, n. 5, p. 337, doi. 10.1111/j.1745-4557.2004.00660.x

By:

McWatters, K. H.;
Phillips, R. D.;
Walker, S. L.;
McCullough, S. E.;
Mensa-Wilmot, Y.;
Saalia, F. K.;
Hung, Y.-C.;
Patterson, S. P.

Publication type:

Article

Oral mite anaphylaxis.

Published in:

Allergy, 2010, v. 65, n. 10, p. 1345, doi. 10.1111/j.1398-9995.2010.02355.x

By:

Sánchez-Machín, I.;
Poza, R. Glez-Paloma;
Iglesias-Souto, J.;
Iraola, V.;
Matheu, V.

Publication type:

Article

Performance of iron spot test with Arabic bread made from fortified white wheat flour.

Published in:

Food & Nutrition Bulletin, 2012, v. 33, n. 3, p. 202, doi. 10.1177/156482651203300305

By:

Nichols, Erin;
Aburto, Nancy;
Masa'd, Hanan;
Wirth, James;
Sullivan, Kevin;
Serdula, Mary

Publication type:

Article

Iron-fortified wheat flour and iron deficiency among women.

Published in:

Food & Nutrition Bulletin, 2012, v. 33, n. 3, p. 180, doi. 10.1177/156482651203300302

By:

Grimm, Kirsten A.;
Sullivan, Kevin M.;
Alasfoor, Deena;
Parvanta, Ibrahim;
Suleiman, Ali Jaffer Mohammed;
Kaur, Meenu;
Al-Hatmi, Fatima Obaid;
Ruth, Laird J.

Publication type:

Article

Effect of wheat flour fortified with sodium iron EDTA on urinary zinc excretion in school-aged children.

Published in:

Food & Nutrition Bulletin, 2012, v. 33, n. 3, p. 177, doi. 10.1177/156482651203300301

By:

Amalrajan, Vani;
Thankachan, Prashanth;
Selvam, Sumithra;
Kurpad, Anura

Publication type:

Article

Influence of annealing flours from raw and pre-cooked plantain fruit on cooked starch digestion rates.

Published in:

Starch / Staerke, 2015, v. 67, n. 1/2, p. 139, doi. 10.1002/star.201400136

By:

De la Rosa-Millan, Julian;
Lin, Amy Hui-Mei;
Osorio-Díaz, Perla;
Agama-Acevedo, Edith;
Hamaker, Bruce R.;
Bello-Perez, Luis Arturo

Publication type:

Article

PHYSICOCHEMICAL CHARACTERISTICS OF BISCUITS FORTIFIED WITH CACTUS PEAR PEEL POWDER.

Published in:

Zagazig Journal of Agricultural Research, 2017, v. 44, n. 3, p. 1073

By:

El-Shahat, Mohamed Sh.;
Ragab, M.;
Siliha, H. A. I.;
Rabie, M. A.

Publication type:

Article

Prediction the Quality of Industrial Flour Using the Mixolab Device.

Published in:

Bulletin of the University of Agricultural Sciences & Veterinary Medicine Cluj-Napoca. Agriculture, 2010, v. 67, n. 2, p. 429, doi. 10.15835/buasvmcn-agr:5160

By:

Stoenescu, Georgeta;
Ionescu, Violeta;
Vasilean, Ina;
Aprodu, Iuliana;
Banu, Iuliana

Publication type:

Article

Predicted efficacy of the Palestinian wheat flour fortification programme: complementary analysis of biochemical and dietary data.

Published in:

Public Health Nutrition, 2015, v. 18, n. 8, p. 1358, doi. 10.1017/S1368980014001554

By:

Abdeen, Ziad;
Ramlawi, Asa’d;
Qaswari, Radwan;
Alrub, Ala’ Abu;
Dary, Omar;
Rambeloson, Zo;
Shahab-Ferdows, Setareh;
Dror, Daphna;
Allen, Lindsay H;
Carriquiry, Alicia;
Salman, Rand;
Dkeidek, Sahar

Publication type:

Article

Rheological Properties and Adhesion Characteristics of Flour-Based Batters for Chicken Nuggets as affected by Three Hydrocolloids.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 1, p. 16, doi. 10.1111/j.1365-2621.1992.tb05414.x

By:

HSIA, H. Y.;
SMITH, D. M.;
STEFFE, J. F.

Publication type:

Article

The Use of Principal Component and Cluster Analysis to Differentiate Banana Peel Flours Based on Their Starch and Dietary Fibre Components.

Published in:

Tropical Life Sciences Research, 2010, v. 21, n. 1, p. 91

By:

Ramli, Saifullah;
Ismail, Noryati;
Alkarkhi, Abbas Fadhl Mubarek;
Easa, Azhar Mat

Publication type:

Article

Utjecaj dodatka koncentrata proteina sirutke na teksturalna svojstva izravno ekspandiranog kukuruznog ekstrudata.

Published in:

Dairy / Mljekarstvo, 2008, v. 58, n. 2, p. 131

By:

Brnčić, Mladen;
Ježek, Damir;
Brnčić, Suzana Rimac;
Bosiljkov, Tomislav;
Tripalo, Branko

Publication type:

Article

Impact of Legume Flour Addition on Pasta Structure: Consequences on Its In Vitro Starch Digestibility.

Published in:

Food Biophysics, 2010, v. 5, n. 4, p. 284, doi. 10.1007/s11483-010-9170-3

By:

Petitot, Maud;
Barron, Cécile;
Morel, Marie-Hélène;
Micard, Valérie

Publication type:

Article