Papers mentioning flour or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
< 0.05) at the end of storage time compared to that of the controls. In conclusion, germination and soaking reduced oxidation of FFSF, while roasting promotes it, despite its commo... Read full abstract on PubMed →
Losses of volatile compounds during baking are expected due to their evaporation at the high temperatures of the oven, which can lead to a decrease in the aroma intensity of the fi... Read full abstract on PubMed →
Enzyme-assisted aqueous extraction residue (REAE) has a lower utilization rate as it is the "waste" produced after the enzyme-assisted aqueous extraction (EAE), but its nutritional... Read full abstract on PubMed →
was a good source of available P, Mg, and K, while fermentation significantly improved the availability of P. Overall, cowpea was a good source of digestible essential amino acids... Read full abstract on PubMed →
Chia and quinoa have gained popularity among consumers worldwide due to the wide variety of nutrients but also to the bioactive compounds that they contain. Lately, their processin... Read full abstract on PubMed →
. Our results provide a theoretical basis for the degradation mechanism of exogenous toxicants and identify potential novel targets for controlling the beetle. Read full abstract on PubMed →
) powders addition, 2% f.b. of guar gum and 1.8% f.b. of salt with different water absorption were used to test the proposed protocol. The ranges of temperatures corresponding to s... Read full abstract on PubMed →
The proliferation and motile activity of prostate epithelial (Pnt2) and cancer cells (DU-145; PC-3) in the presence of bioavailable compounds from green coffee beans (GCB), wholeme... Read full abstract on PubMed →
INTRODUCTION: The traditional method of producing instant foods involves producing a gelatinised paste from the preferred grain flour and proceeding to dry it using a drum drier. T... Read full abstract on PubMed →
of flour), and an increase of sugar content did not significantly improve the acceptability of MGTP-enriched biscuits. Overall, enrichment of biscuits with MGTP did not significant... Read full abstract on PubMed →
The aim of this study was to find out the effect of selected spices on chemical and sensorial markers in cakes formulated on rye and light buckwheat flour fortified with spices. Am... Read full abstract on PubMed →
In spite of its positive repercussions on nutrition and environment, faba bean still remains an underutilized crop due to the presence of some undesired compounds. The pyrimidine g... Read full abstract on PubMed →
Use of insecticides can have disruptive effects on the environment. Replacing the chemical compounds in these insecticides with plant materials, however, can be a safe method with... Read full abstract on PubMed →
During our screening program for new agrochemicals from Chinese medicinal herbs, the essential oil of Illicium difengpi stem bark was found to possess strong insecticidal activitie... Read full abstract on PubMed →
Vitexin and isovitexin are dietary flavonoids widely distributed in food and medicinal plants. They have attracted increasing attention owing to their diverse pharmacological activ... Read full abstract on PubMed →
Over the past few years, there has been a gradual increase in the incidence of cancer, affecting individuals at younger ages. With its refractory nature and substantial fatality ra... Read full abstract on PubMed →
To investigate the effect of baking on the flavor of albino green tea, Baiye 1 green tea samples with different treatment (0, 40, 80, and 120 min at 60 ℃) were conducted in the stu... Read full abstract on PubMed →
Rolling represents an essential stage in congou black tea processing. However, the influence of rolling pressure on tea flavor and non-volatile compounds remains unclear. Herein, a... Read full abstract on PubMed →
Cynometra L. is a Fabaceae genus that is widely distributed throughout the tropics, consisting of tropical forest trees with ecological and economic importance since they are used... Read full abstract on PubMed →
Bamboo is a medicinal plant, and has long been used as a traditional/folk medicine and a food preservative in Japan. Bamboo leaf contains many active ingredients with medicinal ben... Read full abstract on PubMed →
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Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.