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Articles (67)

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1-10 of 67 results for flour extraction

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Select article: Particle size distribution as a way of predicting types of flour and level of flour extraction / Predicción del tipo y grado de extracción de la harina mediante la distribución del tamano de partículas

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Research article

First published 1996-12

Particle size distribution as a way of predicting types of flour and level of flour extraction / Predicción del tipo y grado de extracción de la harina mediante la distribución del tamano de partículas

A. Abd El-Rashid

Food Science and Technology International

Select article: ‘Arán an Lae Amáireach’: Flour Extraction and Fortification in Emergency Ireland,1939–1948

Open access

Research article

First published 2023-12

‘Arán an Lae Amáireach’: Flour Extraction and Fortification in Emergency Ireland,1939–1948

Kelly Adamson

Irish Economic and Social History

Select article: Modification of physical and functional characteristics of chitin extracted from microwave-treated Nelumbo nucifera rhizome flour

Free access

Research article

First published 2021-11

Modification of physical and functional characteristics of chitin extracted from microwave-treated Nelumbo nucifera rhizome flour

Haq Nawaz, Rabia Mannan, Umar Nishan

Polymers and Polymer Composites

Select article: Maillard Reaction Products and Phenolic Compounds from Roasted Peanut Flour Extracts Prevent Scopolamine-Induced Amnesia Via Cholinergic Modulation and Antioxidative Effects in Mice

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Research article

First published 2021-06

Maillard Reaction Products and Phenolic Compounds from Roasted Peanut Flour Extracts Prevent Scopolamine-Induced Amnesia Via Cholinergic Modulation and Antioxidative Effects in Mice

Mohamed Ali Smach, Amira Zarrouk, Jawhar Hafsa [...]

Journal of Medicinal Food

Select article: Effect of sorghum flour composition and particle size on quality properties of gluten-free bread

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Research article

First published 2015-4

Effect of sorghum flour composition and particle size on quality properties of gluten-free bread

Emily Frederick Trappey, Hanna Khouryieh, Fadi Aramouni [...]

Food Science and Technology International

Select article: Improvement of bioactive compounds content in granadilla ( Passiflora ligularis ) seeds after solid-state fermentation

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Research article

First published 2021-4

Improvement of bioactive compounds content in granadilla ( Passiflora ligularis ) seeds after solid-state fermentation

Tacila RJ Santos, Paula RB Feitosa, Nayjara C Gualberto [...]

Food Science and Technology International

Select article: Influence of enzymes in sourdough wheat breadmaking. Changes in pentosans / Influencia de las enzimas y los iniciadores microbianos en panificación. Cambios en las pentosanas

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Research article

First published 2000-4

Influence of enzymes in sourdough wheat breadmaking. Changes in pentosans / Influencia de las enzimas y los iniciadores microbianos en panificación. Cambios en las pentosanas

M.A. Martínez-Anaya, A. Devesa

Food Science and Technology International

Select article: Correlation of Loaf Volume with Peptizing Action of Salts on Wheat Flour Proteins. ∗

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Research article

First published 1927-3

Correlation of Loaf Volume with Peptizing Action of Salts on Wheat Flour Proteins. ∗

Ross Aiken Gortner

Experimental Biology and Medicine

Select article: Antigenotoxic Effect of Tartary ( Fagopyrum tataricum ) and Common ( Fagopyrum esculentum ) Buckwheat Flour

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Research article

First published 2013-10

Antigenotoxic Effect of Tartary ( Fagopyrum tataricum ) and Common ( Fagopyrum esculentum ) Buckwheat Flour

Maja Vogrinčič, Ivan Kreft, Metka Filipič [...]

Journal of Medicinal Food

Select article: Rheological,thermo-mechanical,and baking properties of wheat-millet flour blends

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Research article

First published 2015-7

Rheological,thermo-mechanical,and baking properties of wheat-millet flour blends

Iuliana Aprodu, Iuliana Banu

Food Science and Technology International

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