ARTICLES

Filter  
Active filters 0
Remove
  

Refine your searches by:

Collections
Food and nutrition
Biology
Agronomy and forestry
Environment
Technology
Zoology

Languages

Countries
Brazil
Bosnia Herzegovina
Indonesia
Pakistan

Years
2020
2019
2016
2015
2014

Filter  
 
5  Articles
1 of 1 pages  |  10  records  |  more records»
Functional properties such as protein solubility, swelling capacity, water holding capacity, gelling ability, bulk density and foaming capacity of flours of some commonly used cereals and legume (wheat, refined wheat, maize and chickpea) and their blends ... see more

Impact of microwave-grill-drying (MWGD) at different powers (300, 450 and 600 Watts) on functional properties of berry "Russian olive» was investigated. The effect of microwavewater and oil holding capacities, gelation, foaming and emulsifying, which will... see more

Eggs are widely utilized because of their high nutrient value, coagulating, foaming, emulsifying and sometimes even colouring or flavouring facilities in food manufacturing. Production of processed egg products shows an increasing trend. Frozen products b... see more

Defatted nyamplung (Calophyllum inophyllum) seeds as by-products of oil extraction is a rich source of protein. In order to evaluate its potential as value-added of nyamplung seeds, nyamplung proteins were isolated by solubilization-precipitation method a... see more

A utilização de sementes germinadas na elaboração de produtos alimentícios com boa qualidade nutricional é uma possibilidade e o sorgo pode se apresentar como alternativa ao consumo dos cereais convencionais. O objetivo deste estudo foi de observar as alt... see more

1 of 1 pages  |  10  records  |  more records»