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Physical and thermal properties and X-ray diffraction of corn flour systems as affected by whole grain wheat flour and extrusion conditions
(2017-09-01)
Starch gelatinization is one of the most important transformations during the extrusion process. The objective of this study was to investigate the effect of extrusion variables (feed moisture (FM) and temperature) and the ...
Sorption isotherms of tapioca flour
(Wiley-blackwellMaldenEUA, 2012)
Physical and sensory properties of regular and reduced-fat pound cakes with added amaranth flour
(AMER ASSOC CEREAL CHEMISTS, 2008)
The sum of wheat flour and corn starch was replaced by 10, 20, or 30% whole amaranth flour in both conventional (C) and reduced fat (RF) pound cakes. and the effects on physical and sensory properties of the cakes were ...
Influence of the host diet on the performance of doryctobracon areolatus (Hymenoptera: Braconidae)Influência da dieta do hospedeiro na performance de doryctobracon areolatus (Hymenoptera: braconidae)
(2020-01-01)
Fitness in parasitoids is generally influenced by host quality. We evaluated the development parameters of Doryctobracon areolatus (Hymenoptera: Braconidae) parasitoid on Anastrepha fraterculus (Diptera: Tephritidae) larvae, ...
Components interactions and changes at molecular level in maize flour-based blends as affected by the extrusion process. A multi-analytical approach
(Elsevier, 2021-02)
The aim of this work was to evaluate the influence of partial replacement of maize flour by sub-valuated whole grain flours on the interactions and spatial distribution of the main components of extruded snacks. Non-destructive, ...
Microstructural characteristics and physical properties of corn-based extrudates affected by the addition of millet, sorghum, quinoa and canary seed flour
(Elsevier, 2020-07)
Corn flour blends including 25 % of pearl millet, red sorghum, quinoa or canary seed flours, not deeply studied in the extrusion process of corn-based products, were used for extrudates production. Several physical, ...
Techno-functional properties of corn flour with cowpea (vigna unguilata) powders obtained by extrusion
(Foods, 2023)
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Open AccessArticle
Techno-Functional Properties of Corn Flour with Cowpea (Vigna unguilata) Powders Obtained by Extrusion
by Luz Indira Sotelo-Díaz 1,Marta Igual 2ORCID,Javier ...
EFFECT OF CITRIC ACID ADDITION ON AFLATOXIN DEGRADATION AND ON FUNCTIONAL PROPERTIES OF EXTRUDED SORGHUM PRODUCTS
(IntercienciaCaracasVenezuela, 2009)
The poor bioavailability of elemental iron in corn masa flour is not affected by disodium EDTA
(AMER INST NUTRITION, 2004-02)
The most sustainable way to eradicate iron deficiency is through food fortification. Elemental iron powders are commonly utilized as fortificants due to their low cost and few sensory problems. However, their bioavailability ...
Propriedades nutricionais e sensoriais de biscoito a base de milho e soja, cozidos em forno de microondas.
(Pesquisa Agropecuaria Brasileira, Brasilia, v.32, n.3, p.333-338, mar. 1997., 2011)