Sprouting of Sorghum (Sorghum bicolor [L.] Moench): Effect of Drying Treatment on Protein and Starch Features
The nutritional and physicochemical properties of sorghum proteins and starch make the
use of this cereal for food production challenging. Sprouting is a cost-effective technology to …
use of this cereal for food production challenging. Sprouting is a cost-effective technology to …
Effect of Whey Protein Concentrate on Rheological Properties of Gluten-Free Doughs and Their Performance in Cookie Applications
L Zhu, L Snider, TH Vu, GP Desam, TJ Herald… - Sustainability, 2023 - mdpi.com
Gluten-free foods continue to be a hot topic and trend in the food market because more
people are being diagnosed with gluten intolerance. Whey is a by-or co-product of the dairy …
people are being diagnosed with gluten intolerance. Whey is a by-or co-product of the dairy …
Sorghum cookies fortified with Garcinia mangostana peel extract: formulation, characterization, and evaluation of antioxidant and antidiabetic activity
Increased consumption of processed food and sugary beverages is a major contributor to
chronic diseases such as diabetes mellitus and cardiovascular diseases. This research …
chronic diseases such as diabetes mellitus and cardiovascular diseases. This research …
[PDF][PDF] Antik Tahıllar ve Günümüzdeki Kullanım Alanları
Küresel iklim değişikliği, azalan tarımsal biyolojik çeşitlilik, arazi kısıtlamaları, su kıtlığı ve
çevresel bozulma, dünyanın tarımsal üretimini önemli ölçüde zorlamaktadır. Mevcut tarımsal …
çevresel bozulma, dünyanın tarımsal üretimini önemli ölçüde zorlamaktadır. Mevcut tarımsal …
Análises físico-químicas, microbiológicas e sensoriais de leites fermentados com potencial probiótico adicionados de farinhas integrais de sorgo irradiadas.
DF D'Angelis - 2020 - repositorio.ufmg.br
A busca por alimentos saudáveis, que além de nutrir apresentem propriedades funcionais
tem se tornado cada vez maior ao longo dos anos, impulsionando o desenvolvimento de …
tem se tornado cada vez maior ao longo dos anos, impulsionando o desenvolvimento de …