ライフサイエンスコーパス: flour

1 three adulterants (soybean, maize and wheat flours).

2 entals for the milling and application of YP flour.

3 e contents of beneficial components in wheat flour.

4 was found in the case of the wholemeal wheat flour.

5 ee thiols, compared to the starting defatted flour.

6 ificant cytotoxicity to the treated mesquite flour.

7 0.2%) in the food matrix such as whole wheat flour.

8 bility depends mostly on botanical origin of flour.

9 s degree in the protein concentrate than the flour.

10 ength (773 g vs 1040 g) than Xanthosoma spp. flour.

11 the decontamination of B. cereus in mesquite flour.

12 IL-13 when naive mice were exposed to peanut flour.

13 compared to those thermally treated as bean flour.

14 ify the functional properties of sweetpotato flour.

15 improves the functional properties of maize flour.

16 in profile to that of the original navy bean flour.

17 ted by altering their location or content in flour.

18 d to the presence of bran particles in brown flour.

19 d than in gels prepared from non-chlorinated flour.

20 the aerobic plate counting for the whole rye flour.

21 ectroscopy for TPC prediction in whole wheat flour.

22 derstanding of lipid oxidation in wholegrain flour.

23 acorns as nuts or as a source of consumable flour.

24 ectric barrier discharge (DBD) plasma in oat flour.

25 mate and antinutritional composition of bean flours.

26 besides specific amino acids, in whole bean flours.

27 ed the peak viscosity of the unripe and ripe flours.

28 mical properties and aromatic profiles of YP flours.

29 ed on refined and wholegrain wheat and spelt flours.

30 odor of PPIs but much less than that in raw flours.

31 ant change (p > 0.05) in germinated chickpea flours.

32 enoids content were also higher in the peels flours.

33 9, 12, 15, and 18% was added to nixtamalized flours.

34 ts than deep horizons, bare soils or glacial flours.

35 ntents and found to be higher in violet rice flours.

36 idant and functional properties of buckwheat flours.

37 ization enthalpy compared to control and raw flours.

38 pared to endocarp and manually-produced bran flours.

39 low concentrations of the dark roast peanut flours.

40 ood industry and also when using alternative flours.

41 mong the techno-functional parameters of pea flours.

42 ased adhesiveness when compared with refined flours.

43 tion process, making it almost equal for all flours.

44 HPLC analysis revealed that PS flour added compounds which were absent from cornmeal (p

45 fferent dephytinisation methods such as malt flour addition, phytase enzyme application and citric ac

46 d while the inhibitory activity of fermented flours against AGEs formation was generally reduced.

47 ld trials for three years, milled, and white flour analysed for the contents of dietary fibre compone

48 rsimmon flour concentrates ("Rojo Brillante" flour and "Triumph" flour) at two concentrations (3 and

49 ol batter), with a reduced quantity of wheat flour and addition of functional ingredients (sponge cak

50 was evaluated by the analysis of CRM of rice flour and by comparison with analyte determination by in

51 P. ostreatus flour and concentrate were characterized by proximal com

52 pectra over 96% and 98% in models using pure flour and control as initial estimates, respectively, de

53 mposites and the ultrastructure of the wheat flour and fibers.

54 ies the physicochemical properties of quinoa flour and isolated starch.

55 t was similar in look and feel to the peanut flour and nose clips, as tolerated, to mask taste.

56 d during the processing of soybean to obtain flour and oil.

57 ultivars (cv Aureo and Sfinge), on wholemeal flour and pasta quality was addressed.

58 the major quality issues of wholegrain wheat flour and products, despite their rich endogenous antiox

59 was validated using the SRM NIST 1568a Rice Flour and recovery tests, with agreement between the det

60 rophobicity of starch granules of soft wheat flour and reduces its gluten network forming capacity an

61 hting the molds counting for the whole wheat flour and the aerobic plate counting for the whole rye f

62 ing on the physicochemical properties of pea flour and the structure of isolated pea starch.

63 Pasta is mostly composed by wheat flour and water.

64 rmal, and rheological characteristics of the flours and corn masas were affected by the HEM process.

65 s were further obtained out of the composite flours and dynamic rheometric analysis showed that ferme

66 Concerning the raw flours and their defatted counterparts, their free and b

67 noreactivity of proteins from roasted peanut flours and whole peanuts was evaluated using two general

68 present study indicated that maize and rice flours, and WPC could be used as a substitute for wheat

69 These findings highlight that gluten-free flours are able to deliver bioaccessible polyphenols to

70 Peels and defatted pulp flours are highlighted as those with higher antioxidant

71 Prosopis alba (algarrobo) flours are traditional food resources from Argentina.

72 Yellow passion fruit albedo flour as a polymeric material in the production of carot

73 is study shows CA esterification of plantain flour as a successful strategy to manufacture cookies wi

74 trates ("Rojo Brillante" flour and "Triumph" flour) at two concentrations (3 and 6%).

75 associations were considered to assess rice flour authenticity through fraud identification.

76 lar part of the blastoderm tissue of the red flour beetle (Tribolium castaneum) tightly adheres in a

77 by regulates weapon size in the broad-horned flour beetle Gnatocerus cornutus.

78 titution of an MCU-EMRE complex from the red flour beetle, Tribolium castaneum, and a cryo-EM structu

79 ing a two-species experimental system of the flour beetles Tribolium castaneum and Tribolium confusum

80 5% of the control (C) GF flour blend was replaced with three waste fractions in t

81 ds increased with the usage of cereal-legume flour blend.

82 otoxin concentrations in UK and German wheat flour brands.

83 content liberated was found from fine brown flour bread.

84 ncy regarding their absolute contents in the flour, but they tended to increase slightly over time wh

85 produced with partial substitution of wheat flour by corn (CF), green banana (GF) and rice flour (RF

86 ns, naive BALB/c mice were exposed to peanut flour by inhalation without any exogenous adjuvants.

87 germinated chickpea, lentil, and yellow pea flours by alkaline extraction-isoelectric precipitation

88 of physico-chemical properties of non-wheat flours by dry heat and extrusion represent the alternati

89 studies showed that the pilot scale blended flour can also be suitable for RM.

90 Nevertheless, flour can be partially replaced by fibers to provide ext

91 Some of these flours can be conventionally processed, but the final pr

92 roperties and aflatoxin content of composite flours can be improved by replacement with local crops.

93 Therefore, we conclude that soy flours can be stable over long storage times, but proces

94 nts such as cactus mucilage (CM) and cladode flour (CF) for producing gluten-free snacks.

95 SEM analysis showed smaller particles of HEM flours compared to those of the control.

96 digestibility of starch components of banana flour comprising rapidly digestible starch (RDS), slowly

97 spaghetti added with two types of persimmon flour concentrates ("Rojo Brillante" flour and "Triumph"

98 ons were more influenced by flour type, than flour concentration.

99 Lipids are only minor wheat flour constituents but play major roles in bread making

100 as chemical/physical transformations of the flour constituents.

101 initially bound by WU-AX, between the other flour constituents.

102 Wholegrain, conventional and organic flour contained 124, 31 and 9% higher concentrations of

103 Colocasia spp. flour contained significantly higher protein (10.32% vs

104 ly pasta, bread and cookies, made with mixed flours containing ancient wheat species and other cereal

105 e content (MC: 10-20%, wb), and defatted soy flour content (SFC: 0-32%) on physicochemical properties

106 Samples of sponge cake batter: with wheat flour (control batter), with a reduced quantity of wheat

107 at flour, durum wheat flour, wholemeal wheat flour, corn flour, rice flour) on the bioaccessibility o

108 The phenolic profile of cabbage-stalk flour (CSF), pineapple-crown flour (PCF), and their esse

109 interactions between chlorinated soft wheat flour (CSWF) components and solvent.

110 ookies were elaborated with commercial wheat flour (CWF), RPF, EPF, or a CWF-EPF blend, and assessed

111 idant quality of cookies using defatted chia flour (DCF), which is a by-|product of the food industry

112 After all, there is evidence that jet milled flour determined bread physical characteristics and furt

113 The gluten content in semolina flour determined with the chemosensor well correlated wi

114 ing at 120 degrees C, and high-amylose maize flour developed the firmest gel after cooking at 140 deg

115 standing of salt functionality in hard wheat flour dough and a valuable guide in searching for salt a

116 s occurred in rheological properties of base flour dough by the addition of gluten, glutenin and puri

117 d accumulate stress, in contrary, brown fine flour dough exhibited weaker ability to accumulate stres

118 ained data confirmed that fine refined white flour dough had high ability to elongate and accumulate

119 at genotypes were used in the preparation of flour, dough, buns, and buns stored for a short period o

120 Hard wheat flour doughs were prepared with five different levels of

121 fermentation parameters of defatted soybean flour (DSF) by Monascus purpureus or Aspergillus oryzae

122 al starch decreased in lentil and yellow pea flours during germination, while there was no significan

123 othermal treatment, and food matrices (wheat flour, durum wheat flour, wholemeal wheat flour, corn fl

124 In this context, we developed a wheat flour enriched in l-theanine aimed to be a potential alt

125 Furthermore, 3% persimmon flour enriched spaghetti reduce kinetic of starch digest

126 Corn flour exhibited a higher content in total soluble phenol

127 Overall, the whole unripe plantain flour exhibited good potential for gluten-free spaghetti

128 Spaghetti made with whole plantain flour exhibited lower rapidly starch fraction, with incr

129 eripheral blood mononuclear cells (PBMCs) to flour extracts used in the bakery in practice.

130 mount of IL-5 and IL-13 in response to these flour extracts.

131 Mice were sensitized to peanut flour followed by exposure to amino acid diets fortified

132 tivum L., YP) grain is generally milled into flour for further processing or direct consumption.

133 trate (WPC) and two flours of rice and maize flours for the production of gluten-free sponge cakes.

134 Normal maize and pulse flours formed hard gels after cooking at 120 degrees C,

135 degrees C) was evaluated in different lentil flours formulations enriched with nutritional yeast, in

136 In Mexico, wheat and corn flour fortification with folic acid (FA) was implemented

137 a perfect success rate was achieved for rice flour fraud detection.

138 the chemical composition of fermented spelt flour from Garfagnana (Province of Lucca, Tuscany) by (1

139 study, the influence of the concentration of flour from jabuticaba peel (FJP) and the concentration o

140 While flour from moldy kernels showed 7.5 ppb of aflatoxin A1,

141 Flour from near-isogenic wheat lines differing in PIN ha

142 Flour from which the FFLs were removed resulted in signi

143 sting, and moisture adsorption properties of flours from chickpea (Cicer aretinium L.), lentil (Lens

144 ed with different sources of fiber (rye bran flour, ground wheat aleurone, or powdered cellulose).

145 breads with the highest content of buckwheat flour had the highest AC.

146 when compared to WS, and, after cooking, PS flours had greater resistant starch (from 4.2 to 21.4 g

147 is (HCA) revealed that lentil and yellow pea flours had the similar aromatic attributes, while the de

148 The quinoa flour has a higher content of protein, carbohydrates and

149 read qualities of a non-pigmented white rice flour (Hom Mali, HM) and a pigmented rice flour (Riceber

150 Results obtained showed that persimmon flour improves the polyphenol profile of spaghetti by ad

151 d by intranasal exposure to wheat and/or rye flour in bakery workers.

152 es was variable, whereas use of FA-fortified flour in corn masa tortillas increased with population s

153 WPC could be used as a substitute for wheat flour in producing sponge cakes of high quality.

154 p such bread, it replaced 18, 20, and 22% of flour in the control white bread formula.

155 AVN concentration up to 227.5 ug/g oat seed flour in the highest line, compared with 78.2 ug/g seed

156 the potential use of micronized whole wheat flours in breadmaking.

157 d of heat treated and extruded corresponding flours in ratio 70:30 were produced by conventional brea

158 Sourdough fermentation combined with RB flour increased volume of loaves and consumer acceptance

159 torage experiment, NVOFA contents in NHT oat flours increased to 1700-2000 ug/g, whereas in heat-trea

160 rential scanning calorimetry measurements on flours indicated two peaks at ~70 degrees C assigned to

161 sizes, and thermal properties of the studied flours influenced their pasting and gelling properties t

162 alternative process which can transform the flours into an adequate raw material for the bakery and

163 Wheat flour iron (Fe) fortification is mandatory in 75 countri

164 While wheat flour is commonly fortified during processing, an attrac

165 anding of the flow of powders like cement or flour is sparse compared to the flow of coarse, granular

166 When wheat flour is substituted, the mechanisms of water migration

167 centrate from a Pleurotus ostreatus mushroom flour, its characterization, and nutritional and functio

168 ation process was achieved by a jet mill and flours (JF) of particle size, ranged from 17 to 84 mum,

169 and peak viscosities of most waxy and normal flours largely remained the same, but their holding stre

170 tructure of pastes containing Colocasia spp. flour led them to better stability during storage with l

171 iological and functional properties of lupin flour (LF) were investigated.

172 free flour lipid (FFL) or both FFL and bound flour lipid (BFL) fractions, respectively.

173 v/v) (hex:isoprop) were used to impact free flour lipid (FFL) or both FFL and bound flour lipid (BFL

174 The functionality of wheat flour lipids in sponge cakes prepared from flour, sugar,

175 r study demonstrates that FFLs and relocated flour lipids negatively impact sponge cake quality by di

176 Chlorination reduced the capability of free flour lipids to shield starch granules during rapid visc

177 forming capacity and apparent content of the flour lipids, the latter presumably by forming chlorinat

178 y of corn fractions (break meal: 250-500 um; flour: < 150 um) from hybrids with different amylose con

179 Continuous exposure to flour may induce the onset of asthma in these patients.

180 Therefore, PS flours might be good candidates for the formulation of f

181 all samples, except full replacement by rice flour, might not provide adequate zinc bioavailability w

182 ics as close as possible to those of a wheat flour muffin sample was determined.

183 textural parameters of the formulated acorn flour muffins were investigated using a mixture design a

184 When exposed to peanut flour, naive mice developed T follicular helper (Tfh) ce

185 huitlacoche paste to nixtamalized blue-corn flours (NBCF) on the physicochemical, thermal, and rheol

186 ) has been investigated, using native banana flour (NBF) as a control.

187 Buriti peels flours NEPA levels are among the highest values previous

188 Flours obtained from unripe and ripe inaja palm tree fru

189 d the phenolic composition of raw and cooked flours (obtained through heating at 100 degrees C for 30

190 unctional characteristics of grain, meal and flour of timely sown wheat (TSW) and delayed sown wheat

191 ough made from refined white and brown wheat flours of different granulometry by means of mechanical,

192 es of whey protein concentrate (WPC) and two flours of rice and maize flours for the production of gl

193 total phenolics content was found in the OH flours (OHF), which showed predominance of bound phenoli

194 our, wholemeal wheat flour, corn flour, rice flour) on the bioaccessibility of phenolic compounds (ga

195 ace extract complexed with wheat or chickpea flour or soy protein isolate produced spray dried and fr

196 energy value, as they are primarily based on flour or starch.

197 Three varieties of sweetpotato flour (Orange Sunset (OS), Purple Dawn (PD), and Red) we

198 germinated chickpea, lentil, and yellow pea flours over the course of 6 days germination were charac

199 ed to quantify beany flavor formation in the flours over the course of germination.

200 onditions or treatments: over storage of soy flours, over fractionation to yield soy protein isolate

201 of alpha-amylase, can directly influence hot flour pasting properties and its susceptibility to alpha

202 f cabbage-stalk flour (CSF), pineapple-crown flour (PCF), and their essential oils were characterized

203 All flours presented chemical characteristics that allowed c

204 The whole flours presented high contents in almost all the tested

205 The YP flour produced with a 500 um aperture screen had the mos

206 nflorescences commonly used on sweet sap and flour production.

207 onship between milling configurations and YP flour properties remains unclear.

208 rch and bioactive compounds in all the inaja flours provides a rationale for the development of new f

209 ared with quinoa (Chenopodium quinoa Willd.) flour (QF).

210 ) and a pigmented rice flour (Riceberry rice flour, RB) were investigated.

211 However, pulse and high-amylose maize flours required a holding temperature above 95 degrees C

212 ontent in spaghetti with 3% and 6% persimmon flours, respectively.

213 our by corn (CF), green banana (GF) and rice flour (RF), at different concentrations, and then baked

214 rum wheat flour, wholemeal wheat flour, corn flour, rice flour) on the bioaccessibility of phenolic c

215 ce flour (Hom Mali, HM) and a pigmented rice flour (Riceberry rice flour, RB) were investigated.

216 teresting also for the production of refined flours rich in bioactive compounds.

217 In conclusion, persimmon flours (Rojo Brillante and Triumph) at low concentration

218 fine and coarse wrinkled (WPF) and round pea flour (RPF).

219 ng thermal and hydrothermal pretreatments of flours (rye, oat, sorghum and millet).

220 e was investigated by folic acid analysis in flour samples and the relative recoveries obtained were

221 ic solvent for extraction of folic acid from flour samples followed by HPLC determination.

222 Eighty-seven flour samples from two rice kinds (Indica and Japonica)

223 Thirty one percent of flour samples had Ochratoxin A (OTA) concentrations abov

224 llected from farming villages of Serbia, and flour samples purchased from supermarkets.

225 Indica and Japonica) plus thirty adulterated flour samples were analyzed by ICP OES.

226 in pearled fractions, the use of whole-grain flours seems the best way to exploit the antioxidant pot

227 that water/salt soluble components of wheat flour selectively induce type 2 cytokines production in

228 e and I, II and III steps of debranning) and flour/semolina, using UHPLC-MS/MS methods.

229 rice (Hom Mali) in both purified starch and flour showed the highest starch digestibility, with a to

230 All produced flours showed expressive amounts of total non-extractabl

231 Replacing wheat flour with rice flour significantly (P < 0.05) improved protein, fat, po

232 aptation of the dough produced from high MSM flour significantly increased specific bread volume by 2

233 content, which helps avoiding changes in the flours' smell and taste.

234 e optimized - pH 4 and 12, respectively; and flour-solvent ratio of 1:20 w/v.

235 ponge cake batter with 50% einkorn wholemeal flour, sponge cake batter with 20% Jerusalem artichoke p

236 Certified reference material (CRM) Rice Flour SRM 1568b (NIST) was used for the validation of bo

237 Wheat flour substitution by CF, GF and RF in bread reduces hea

238 der to better understand the effect of wheat flour substitution, flour type and concentration on doug

239 t flour lipids in sponge cakes prepared from flour, sugar, eggs and leavening agents only was investi

240 Regardless of the investigated flour, temperature increase resulted in significant decr

241 tronger influence on chemical composition of flours than dry heating, especially on the content of fa

242 dy team were masked throughout by use of oat flour that was similar in look and feel to the peanut fl

243 the bioaccessibility was exerted by the rice flour (the lowest DCI values), but the most negative imp

244 nalysis, comparing the refined rye and wheat flours, the counting in the analysed microorganisms was

245 (HEM) was used to produce nixtamalized corn flours, the traditional nixtamalization process was used

246 ics and free flavonoids compared with the TN flours (TNF).

247 optimized by varying NaCl (0, 0.5, 1 M) and flour-to-solution ratio (1:5, 1:10, 1:25), at pH 9.0.

248 3-year survey which compared the effects of flour type (whole-grain vs white), wheat species (common

249 tand the effect of wheat flour substitution, flour type and concentration on dough development during

250 Those reductions were more influenced by flour type, than flour concentration.

251 ffected by wheat species, farming system and flour type.

252 unpleasant flavors was detected in chickpea flours upon germination.

253 18 and 30kDa molecules in the extracts of 6 flours used in the bakery.

254 onductivity and diffusivity of the different flours used, and its correlations with average composite

255 work proposes to detect adulteration in rice flour using mineral profiles.

256 Peanut or placebo (oat) flour was administered orally and participants and the s

257 To assess accuracy, NIST 1568a rice flour was analyzed and results were in good agreement wi

258 Unripe plantain flour was explored in this work as an alternative ingred

259 n pearl millet bread containing 50% of wheat flour was investigated.

260 one-quarter of TCC observed in the original flour was preserved.

261 Direct analysis of flour was proposed for the determination of Cl and S by

262 d made into spaghetti and a commercial bread flour was substituted with WBPC at 0, 1, 5 and 10% w/w a

263 Acorn flour was used as a gluten-free ingredient to produce ac

264 White sorghum (WS) flour was used as control.

265 In this work, cricket flour was used to produce gluten-free sourdough breads,

266 (rye, barley, oat, chickpea, soy and lupin) flours was investigated.

267 nce in the antioxidant capacity of buckwheat flours was noted while the inhibitory activity of fermen

268 (AGEs) in vitro of raw and roasted buckwheat flours was studied.

269 starch-gluten-WU-AX-water model and in wheat flour, water was distributed over the different constitu

270 s added at 0, 0.5, 1.0, 1.5, and 2.0% (total flour weight basis) to modify semolina gluten aggregatio

271 , chemical, and toxicity of treated mesquite flour were also investigated.

272 Wheat, whole wheat, potato and corn flour were analyzed by DSS-EA.

273 ) and a weak (Harvest) hard red spring wheat flour were examined at a 1 and 2% salt levels, with wate

274 with papaya seeds, cayenne pepper and maize flour were reported.

275 Raw PS flours were characterized by greater tannin and kafirin

276 Buriti by-products flours were evaluated as sources of dietary fibers and n

277 Polyphenols from five pigmented sorghum (PS) flours were in vitro evaluated as possible modulators of

278 this study, pasting and gelling behaviors of flours were investigated at heating temperatures of 95-1

279 Flours were obtained by mechanical methods (F1 to F4, >8

280 , both peak and breakdown viscosities of the flours were positively correlated with starch contents (

281 Soy flours were stable to lipid and protein oxidation over 2

282 hermal property, and aromatic profiles of YP flours were studied.

283 re with visible bran particles if wholegrain flours were used.

284 ndary structures of protein in the composite flour which were degraded during the extrusion cooking.

285 but it is also milled to produce high-value flour, which is susceptible to adulteration.

286 nal value and the biological activity of the flours, which presents a potential for functional foods.

287 d to extract amaranth and quinoa starch from flour while retaining a high protein content, which give

288 and food matrices (wheat flour, durum wheat flour, wholemeal wheat flour, corn flour, rice flour) on

289 tent of physico-chemical changes in modified flours whose mixtures were used successfully for bread p

290 nd bread volume was investigated using wheat flour with a high mechanical starch modification (MSM) l

291 Corn flour with A. fuscosuccinea showed the highest total phe

292 Prior contact of flour with hex:isoprop followed by gently removing the s

293 Whole wheat flour with higher phenolics may have greater marketing v

294 ivation of Bacillus cereus spore in mesquite flour with intense pulsed light (IPL) and gamma radiatio

295 Wheat flour with P. albidus showed higher values for protein (

296 Replacing wheat flour with rice flour significantly (P < 0.05) improved

297 prepared by sourdough fermentation of wheat flour with yeast (YAK) or buttermilk (BAK).

298 nkled pea showed promise to generate new pea flours with distinct functionality and enhanced nutritio

299 fected pasta making characteristics of wheat flour, with significant negative consequences on product

300 The kneading step of wholewheat flour (WWF) dough was monitored using low-resolution (1)