Reintegration of brewers spent grains in the food chain: Nutritional, functional and sensorial aspects
Nowadays, the pandemic situation has encouraged the idea of sustainable healthy foods
leading to new trends in food consumption. Brewers spent grain (BSG) represents a …
leading to new trends in food consumption. Brewers spent grain (BSG) represents a …
The impact of insect flour on sourdough fermentation-fatty acids, amino-acids, minerals and volatile profile
Simple Summary Acheta domesticus (house cricket) flour is one of the most promising and
sustainable sources of nutrients. It is rich in protein, minerals, fatty acids, amino acids, and …
sustainable sources of nutrients. It is rich in protein, minerals, fatty acids, amino acids, and …
[HTML][HTML] Закваски спонтанного (естественного) брожения: особенности технологии и роль в современном хлебопекарном производстве
ИМ Жаркова, ЮФ Росляков… - Техника и технология …, 2023 - cyberleninka.ru
Хлебобулочные изделия, изготовленные на заквасках, характеризуются широким
спектром вкусо-ароматических характеристик, увеличенным сроком хранения и т. д …
спектром вкусо-ароматических характеристик, увеличенным сроком хранения и т. д …
[HTML][HTML] Physicochemical properties of black rice flour fermented by complex lactic acid bacteria starter culture
HN Jung, CK Huh, KH Shim - 2022 - e-jkfn.org
The purpose of this study was to develop rice-based food products. Black rice was
fermented with complex lactic acid bacteria, and powdered into rice flour. The moisture …
fermented with complex lactic acid bacteria, and powdered into rice flour. The moisture …
Sourdoughs of spontaneous (natural) fermentation in modern bakery production.
Z Irina, R Yuriy, I Danil - 2023 - cabidigitallibrary.org
Sourdough bakery products have a wide range of tastes and aromas, an extended shelf-life,
and other benefits that are important for food producers and consumers. Recent years have …
and other benefits that are important for food producers and consumers. Recent years have …
복합유산균발효흑미쌀가루의이화학적특성
정희남， 허창기， 심기훈 - 한국식품영양과학회지, 2022 - dbpia.co.kr
쌀을 이용한 제품의 소재를 개발하기 위해 복합 유산균으로 흑미를 발효하여 제조한 쌀가루의
이화학적 특성 결과는 다음과 같다. 복합 유산균 발효 흑미 쌀가루의 수분함량은 4.71~ 4.79 …
이화학적 특성 결과는 다음과 같다. 복합 유산균 발효 흑미 쌀가루의 수분함량은 4.71~ 4.79 …
ДОСЛІДЖЕННЯ ВПЛИВУ БОРОШНА ЗЕЛЕНОЇ ГРЕЧКИ ТА ПСИЛІУМУ НА СТРУКТУРНО-МЕХАНІЧНІ ВЛАСТИВОСТІ БЕЗГЛЮТЕНОВИХ МАФФІНІВ
СП Боковець, ОЮ Кошель - Науковий вісник Таврійського …, 2024 - oj.tsatu.edu.ua
У статті розглянуто дослідження впливу борошна зеленої гречки та псиліуму на
структурно-механічні властивості безглютенових мафінів, зокрема на в'язкість тіста …
структурно-механічні властивості безглютенових мафінів, зокрема на в'язкість тіста …
[PDF][PDF] Evaluation of Functional, Nutritional and Bioactive Properties of Gluten Free Muffins Utilizing Industrial By-Products of Baby Corn
K Kaur, A Sharma - 2021 - researchgate.net
This study was planned to utilize by-products of baby corn, which was powdered upon
drying. Different formulations containing baby corn: defatted soya: plantain: finger millet …
drying. Different formulations containing baby corn: defatted soya: plantain: finger millet …
[HTML][HTML] Edelweiss Journal of Food Science and Technology (ISSN 2765-8821)
K Kaur, A Sharma - edelweisspublications.com
This study was planned to utilize by-products of baby corn, which was powdered upon
drying. Different formulations containing baby corn: defatted soya: plantain: finger millet …
drying. Different formulations containing baby corn: defatted soya: plantain: finger millet …