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1
Effect of samma ( Urtica simensis ) leaves flour fortification on physical quality, nutritional composition, and sensory characteristics of wheat bread
Effect of samma ( Urtica simensis ) leaves flour fortification on physical quality, nutritional composition, and sensory characteristics of wheat bread
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Effect of samma ( Urtica simensis ) leaves flour fortification on physical quality, nutritional composition, and sensory characteristics of wheat bread

Teshome Tiruneh, Abebaw ; Mekuria Mengie, Getnet ; Ayele Negatu, Abebaw

Cogent food & agriculture, 2024-12, Vol.10 (1) [Periódico revisado por pares]

Taylor & Francis Group

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2
Modelling the properties of composite flour of maize– Pleurotus tuber-regium sclerotium for meal production using simplex-centroid design
Modelling the properties of composite flour of maize– Pleurotus tuber-regium sclerotium for meal production using simplex-centroid design
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Modelling the properties of composite flour of maize– Pleurotus tuber-regium sclerotium for meal production using simplex-centroid design

Akinwande, Bolanle Aishat ; Oyedokun, James ; Olajide, Abiola Esther ; Afolabi, Olajumoke Esther

Cogent food & agriculture, 2024-12, Vol.10 (1) [Periódico revisado por pares]

Taylor & Francis Group

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3
The in-vitro starch digestibility, pasting and antioxidant properties of the composite flour from cassava root and tigernut seed
The in-vitro starch digestibility, pasting and antioxidant properties of the composite flour from cassava root and tigernut seed
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The in-vitro starch digestibility, pasting and antioxidant properties of the composite flour from cassava root and tigernut seed

Adeyanju, Adeyemi Ayotunde ; Adeleye, Darasimi Gift ; Adejuyitan, Johnson Akinwumi ; Ogunbusola, Eunice ; Bamidele, Oluwaseun Peter

CYTA: journal of food, 2024-12, Vol.22 (1) [Periódico revisado por pares]

Taylor & Francis Group

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4
Effect of partial replacement of meat with chickpea flour, soybean flour and skimmed milk powder on physicochemical and sensory evaluation properties of camel meat burger
Effect of partial replacement of meat with chickpea flour, soybean flour and skimmed milk powder on physicochemical and sensory evaluation properties of camel meat burger
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Effect of partial replacement of meat with chickpea flour, soybean flour and skimmed milk powder on physicochemical and sensory evaluation properties of camel meat burger

Mariod, Abdalbasit Adam ; Abd Elagdir, Mohamed

Cogent food & agriculture, 2024-12, Vol.10 (1) [Periódico revisado por pares]

Taylor & Francis Group

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5
Characterization of wild yeasts isolated from cereal sourdoughs and their potential for leavening wheat dough
Characterization of wild yeasts isolated from cereal sourdoughs and their potential for leavening wheat dough
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Characterization of wild yeasts isolated from cereal sourdoughs and their potential for leavening wheat dough

Kasegn, Melaku Mekonen ; Abrha, Getachew Tafere ; Weldemichael, Micheale Yifter ; Berhanu, Addisu Dessalegn ; Semere, Tesfakiros ; Bayratsion, Yemane Tsehaye ; Menghistu, Habtamu Taddele ; Weldeabzgi, Lijalem Tareke ; Kassa, Abraha Birhan ; Mesele, Etsay ; Yaekob, Ashenafi Teklay ; Mossa, Mohammed Mebrahtu ; Haftu, Samson Zemikael ; Gebremedhn, Hailay Mehari ; Meresa, Birhanu Kahsay ; Redda, Yisehak Tsegaye

Discover Food, 2024-12, Vol.4 (1), p.4-18, Article 4 [Periódico revisado por pares]

Cham: Springer International Publishing

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6
Economical factitious diet for mass rearing of greater wax moth, Galleria mellonella (Lepidoptera: pyralidae), a promising host for entomopathogenic nematodes
Economical factitious diet for mass rearing of greater wax moth, Galleria mellonella (Lepidoptera: pyralidae), a promising host for entomopathogenic nematodes
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Economical factitious diet for mass rearing of greater wax moth, Galleria mellonella (Lepidoptera: pyralidae), a promising host for entomopathogenic nematodes

Suyal, Parul ; Pandey, Renu

Egyptian Journal of Biological Pest Control, 2024-12, Vol.34 (1), p.26-8, Article 26 [Periódico revisado por pares]

Berlin/Heidelberg: Springer Berlin Heidelberg

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7
Enhancing nutritional profile, antioxidant capacity, sensory characteristics, and shelf life of coconut snowball (Naru) through Borassus flabellifer endosperm substitution
Enhancing nutritional profile, antioxidant capacity, sensory characteristics, and shelf life of coconut snowball (Naru) through Borassus flabellifer endosperm substitution
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Enhancing nutritional profile, antioxidant capacity, sensory characteristics, and shelf life of coconut snowball (Naru) through Borassus flabellifer endosperm substitution

Roy, Sarita ; Sarkar, Tanmay ; Chakraborty, Runu

Discover Food, 2024-12, Vol.4 (1), p.28-26, Article 28 [Periódico revisado por pares]

Cham: Springer International Publishing

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8
Textural attributes and consumer acceptability of chapatti made from different composite flours
Textural attributes and consumer acceptability of chapatti made from different composite flours
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Textural attributes and consumer acceptability of chapatti made from different composite flours

Kesselly, Sonnie R. ; Mugabi, Robert ; Byaruhanga, Yusuf B.

Food and Humanity, 2024-12, Vol.3, p.100320, Article 100320

Elsevier B.V

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9
Do we unknowingly eat breakfast that contains microplastics? Unveiling the microplastic contamination in commercial flour
Do we unknowingly eat breakfast that contains microplastics? Unveiling the microplastic contamination in commercial flour
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Do we unknowingly eat breakfast that contains microplastics? Unveiling the microplastic contamination in commercial flour

Aysha, Sifat ; Sultan, Maisha Binte ; Bhuiyan, Md. Arifur Rahman ; Toha, Mohammad ; Ria, Ramisa Tasnim

Food and Humanity, 2024-12, Vol.3, p.100333, Article 100333

Elsevier B.V

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10
Evaluation of the addition of cassava flour fermented with lactic acid bacteria on the sensorial and nutritional properties of a baked product
Evaluation of the addition of cassava flour fermented with lactic acid bacteria on the sensorial and nutritional properties of a baked product
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Evaluation of the addition of cassava flour fermented with lactic acid bacteria on the sensorial and nutritional properties of a baked product

Martínez, R. Marisol ; Cruz, Mario ; Loredo-Treviño, Araceli ; Martínez, José L. ; Ruiz, Hector A. ; Rodríguez-Jasso, Rosa M. ; Belmares, Ruth

Food and Humanity, 2024-12, Vol.3, p.100329, Article 100329

Elsevier B.V

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Deste Autor:

  1. Szarfarc, S
  2. Colli, C
  3. Vanin, F
  4. Menezes, E
  5. Sarmento, S

Neste Assunto:

  1. Flour
  2. Science & Technology
  3. Life Sciences & Biomedicine
  4. Food Science & Technology
  5. Wheat

  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

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