ライフサイエンスコーパス: flour

1 ses were able to extend the stability of the flour.

2 in the slowly digestible starch in the rice flour.

3 er antioxidant activity (AOA) than the wheat flour.

4 ose and fructose concentrations in the wheat flour.

5 were present in the bran samples but not in flour.

6 in three different brands of glutinous rice flour.

7 epared from brewers' spent grain and soybean flour.

8 ompared to the biscuits obtained from native flour.

9 es reduced it by 75% compared with wholemeal flour.

10 rdness), which was minimized when using fine flour.

11 total antioxidant activity than the refined flour.

12 ective methods to detect l-Cysteine in wheat flour.

13 hile anthocyanins were highest in black rice flour.

14 ular weight distribution of proteins in rice flour.

15 the levels of all compounds higher than the flour.

16 ibility and biological properties of sorghum flour.

17 , (6) peanut/soybean, and (7) egg/milk/wheat flour.

18 ydrate and energy values of the pearl millet flour.

19 spread factor than those made by white wheat flour.

20 o 175mg gallic acid equivalent/gram of wheat flour.

21 out sensitization to either alpha-amylase or flour.

22 e peels flour incorporation along with wheat flour.

23 ct on the molecular weight reduction of waxy flour.

24 precursor 1,2-N-methylpipecolic acid in rye flour.

25 gave an extraction yield of 85% from soybean flour.

26 functionality compared with a control wheat flour.

27 concentration was increased to 1.0g/100g of flour.

28 elling power, and the solubility of the rice flour.

29 resulted mainly concentrated in the refined flour.

30 he content of iron in 14 brands of fortified flours.

31 icantly reduced the pasting viscosity of the flours.

32 the potential to classify different types of flours.

33 enhancement of cakes with the use of banana flours.

34 litative comparison of different gluten-free flours.

35 ole wheat flours and, breads made with these flours.

36 to evaluate the nutritional value of soybean flours.

37 stion kinetics for purified starches and pea flours.

38 .92 green) or baked (53.84 red, 47.14 green) flours.

39 e potential for discrimination of the six GF flours.

40 unt of damaged starch in both rye and barley flours.

41 rties as well as starch digestibility of the flours.

42 retrogradation in wheat, quinoa and amaranth flours.

43 acted in reduced amounts from roasted peanut flours.

44 analysis (PARAFAC) of fluorescence of cereal flours.

45 es (GPT) isolated from wheat, rye and barley flours.

46 different substitution levels to common rice flour (0% as control, 15%, 30% and 45% w/w), were produc

47 Brown rice: pinto bean flour (0%, 15%, 30%, and 45% bean flour) were extruded u

48 .34 green) was higher than that of the baked flour (0.98 red, 1.09 green).

49 tein Efficiency Ratio of the extruded lentil flours (1.30 red, 1.34 green) was higher than that of th

50 apacity was highest in black rice and quinoa flours (34mmol trolox equivalents 100g(-1)), while antho

51 e antioxidant capacities of pequi by-product flours (986.94-1154.42muM TE/g ABTS; 44.43-48.02g/g DPPH

52 Since wheat flour, a cause of food allergy, tends to disperse rapidl

53 ne as a food additive isn't allowed in wheat flour according to the Turkish Food Codex Regulation on

54 Sourdough and/or chestnut flour addition caused a significant increase in crumb ha

55 rutin-deglycosylation activity in buckwheat flour and a commercial naringinase was measured, and sho

56 s and total phenolic content of pearl millet flour and biscuits were studied.

57 ation of Cu in tap, river and seawater, rice flour and black tea samples as well as certified referen

58 reater levels of beta-glucan in whole barley flour and bran of high altitude cultivars affected the r

59 Quinoa flour and corn starch showed the highest contents of pyr

60 Oat starch was extracted from oat flour and different proportions of dairy ingredients wer

61 Refined wheat flour and hulless barley bran (from 9 different cultivar

62 ended in the ratio (3:1) to form a composite flour and its dough properties were studied on the mixol

63 tified reference materials (NIST 1567a Wheat Flour and NIST 1577b Bovine Liver).

64 from commercial samples of chia seed, fiber flour and oil were extracted using an ultrasound-assiste

65 t strategies to replace animal fat with chia flour and olive oil.

66 eanut allergen profiles in peanut butter and flour and peanut preparations for clinical use.

67 uate the use of mixture of sorghum-rice-corn flour and potato starch in the development of gluten-fre

68 Increasing bean flour and processing moisture increased density and hard

69 plexing wheat flour, chickpea flour, coconut flour and soy protein isolate with aqueous wild blueberr

70 e roasting and alginate encapsulation of pea flour and starch to produce novel pea ingredients for en

71 to pan and microwave roasting, converted to flour and studied for physicochemical, functional and an

72 This new information on Bx content in flours and breads available in the Nordic countries will

73 ort-medium chain acids were found in all the flours and corn starch.

74 s, allowing a clear distinction of the wheat flours and providing new perspectives for evaluating the

75 Their main constituents are flours and starches, which contain aroma precursors but

76 ivars) were blended to create nine composite flours and their functionality compared with a control w

77 eat, rye mix, mixed cereals and, whole wheat flours and, breads made with these flours.

78 Free polyphenol (1150+/-20mg GAE/100g flour) and carotenoids (10.55+/-0.05mg beta-CE/100g flou

79 Two genotypes SC319 (grain and flour) and TX430 (bran and flour) were analyzed.

80 Soluble protein was extracted from wheat flour, and gluten fractions were also extracted by addin

81 inization and pasting, especially in sorghum flours, and high levels of soluble fibre retarded starch

82 mproves the development of peak viscosity in flours, and it is related to the increases in calcium co

83 operties and enzyme susceptibility of quinoa flour are highly influenced by the starch.

84 oat and white rice flours, using soft wheat flour as a comparison.

85 This investigation implicated raw flour as the source of an outbreak of STEC infections.

86 ritional, health composition of pearl millet flour as well as the sensorial acceptability of subseque

87 perties of cooked corn and nixtamalized corn flours as a function of the calcium hydroxide content (f

88 c acids content, pasting properties of whole flour, as well as functional and thermal properties of p

89 l-based foods, GF cookies using alfalfa seed flour (ASF), at different substitution levels to common

90 OFSP flour was incorporated into wheat flour at 10, 20 and 30% (w/w) substitution levels.

91 otato peel flours were incorporated in wheat flours at different concentration.

92 Additions of TG to wheat protein and flour based doughs revealed that the dough stretching de

93 In this study, rice flour based extrudates enriched with goji berries were i

94 btained after strain growth (14h) in a wheat flour-based medium, was applied in the bread-making proc

95 ) and 75% (high hydration bread, HHB) water (flour basis).

96 Whole grain teff flour becomes increasingly important in healthy food mar

97 The red flour beetle, Tribolium castaneum, is an emerging model

98 enic fungus, Beauveria bassiana, and the red flour beetle, Tribolium castaneum, which has a well-docu

99 Here we use flour beetles (Tribolium castaneum) to show experimental

100 Using a model system, red flour beetles (Tribolium castaneum), we either allowed o

101 n the physicochemical properties of the rice flour before and after treatment were studied.

102 leaf extract (OLE) was investigated in wheat-flour biscuits.

103 The wheat finger millet (WFM) flour blend displayed up to 30.7% higher total phenolic

104 or ground bran-rich bread compared to wheat flour bread, which could be principally attributed to re

105 uld be produced by the substitution of wheat flour by 5% of potato peel powder.

106 exposure, naive mice were exposed to peanut flour by inhalation for up to 4 weeks.

107 When exposed to peanut flour by inhalation, both BALB/c and C57BL/6 mice develo

108 Although it is a low-moisture food, raw flour can be a vehicle for foodborne pathogens.

109 Resulting flours can be useful ingredients in protein energy-dense

110 ion method was confirmed by analysis of rice flour certified reference material.

111 ngredients were prepared by complexing wheat flour, chickpea flour, coconut flour and soy protein iso

112 prepared by complexing wheat flour, chickpea flour, coconut flour and soy protein isolate with aqueou

113 he slowly digestible starch fraction of rice flour, commonly known to have a high glycemic index.

114 Flour properties have been correlated to the flour composition and the properties of isolated quinoa

115 and carotenoids (10.55+/-0.05mg beta-CE/100g flour) compounds were the dominant compounds.

116 In contrast, peanut flours contained 787 to 14,631 mug/g Ara h 2 and exceede

117 The composite flours contained up to three-times more beta-glucan and

118 tion (amounts of 1, 5 and 10% w/w related to flour content) resulted in acceptable coloured products

119 Compared to wheat flour control dough, bran incorporation resulted in a pr

120 heese, egg, rice, rice-based products, wheat flour, corn flour, oats, breakfast cereals, legumes and

121 Breads containing 20% and 30% OFSP flour could be used for the eradication of vitamin A def

122 hat food products made from the biofortified flour could contribute to improved iron nutrition.

123 Chestnut flour darkened crumb and crust while no effects on colou

124 The lightness 'L' of flour decreased from 88.48 (unroasted) to 78.73 (220 deg

125 The dry treated flour decreased protein and carbohydrate extractability,

126 eae family, but their presence or absence in flours depends on the subfamily to which the plant belon

127 hich indicated protein oxidation and treated flour did produce a stronger dough.

128 Other flours displayed TIA.

129 60ppm) increased the extensibility of wheat flour dough by up to 42%.

130 creased the values from 63.9 to 59.6% (wheat flour dough) and 71.4-67.1% (dough incorporated with 15%

131 evealed that, after 2h fermentation of wheat flour dough, about 44% of the sugars consumed were gener

132 Whole wheat flour, dough, and bread did not show any TIA.

133 Contrary to, all flours, doughs, and breads exhibited CIA.

134 ranged between 66 and 76, 1.8 and 2.4g/100g flour dry matter (DM), 29 and 31%, 17 and 68, 19 and 53,

135 ns (AX) from wheat bran to partially replace flour during baking, were investigated to identify optim

136 tent of oxidation reactions that occurred in flours during storage, and the factors that mostly affec

137 er, constructed a velocity vector diagram of flour dust dispersal by each type of sifter, and measure

138 Our results suggested that wheat flour dust dispersed by sifting (regardless of sifter) c

139 ur aim was to analyze the dispersal of wheat flour dust in air in order to prevent unintentional mixi

140 phenols and antioxidant capacity with banana flours, especially with the coarse fraction.

141 DSC and FT-IR analysis of the flours evidenced a "stabilizing" effect of cooking with

142 anges in the technological properties of the flour, except for color.

143 d rye mix breads, protein extract of rye mix flour exhibited TIA.

144 Furthermore, peanut flour exposure increased lung levels of IL-1alpha and IL

145 2, and Ara h 6 in peanut foods and in peanut flour extracts used for allergy diagnosis and OIT.

146 Flour extracts used for OIT contained 394 to 505 mug/mL

147 o antioxidant capacity of the foxtail millet flour extracts.

148 4-component PARAFAC was used to model flour fluorescence and to decompose EEM's into excitatio

149 respectively), density separation increased flour FN of the batch from 280 to 345s and from 135 to 1

150 gliadin was nearly eliminated from the waxy flour following the extrusion treatments.

151 n of wheat flour, photographed the scattered flour for 60 seconds every 10 seconds after sieving thro

152 been growing interest in whole grain quinoa flour for new product development due to the unique nutr

153 -free pasta was prepared adding chia at rice flour for testing the thickening and nutritional propert

154 l and functional properties of unripe banana flour for the first time.

155 was not increased and the iron in the white flour fraction was bioavailable in vitro, suggesting tha

156 bioactive components as compared to refined flour fraction.

157 reater than 2-fold increase in iron in white flour fractions, exceeding minimum legal fortification l

158 inoxylans (up to R=0.80) in bran and refined flour fractions.

159 nd physicochemical properties of whole grain flour from 7 quinoa samples have been analyzed.

160 21 and O26 infections linked to contaminated flour from a large domestic producer.

161 chemical and functional quality of cotyledon flour from Prosopis alba.

162 Masa of flours from CaCl2 and Ca(C2H5COO)2 had the lowest values

163 ibes the effect of mechanically fractionated flours from green bananas on the nutritional, physical a

164 ne Bx and their metabolites in 30 breads and flours from Nordic countries by UHPLC-MS/MS.

165 Functional properties of flours from pre-soaked and micronised (130 degrees C) wh

166 Barley flour gels were stronger, firmer and more elastic than t

167 evaluated in milled toasted maize and wheat flour (gofio) during three months of storage.

168 us and in methanolic solutions, and in wheat flour, grape juice and wine.

169 s incurred with whole egg, skimmed milk, soy flour, ground hazelnut and ground peanut were prepared a

170 ects of purple grape juice (PGJ), grape skin flour (GSF), and oligofructose (OLI) on proximate compos

171 Addition of quinoa flour had a positive effect on the FeDa% as did broad be

172 Extruded lentil flour had higher scores (63.01 red, 57.09 green) than ei

173 The chapattis made from the composite flour had higher SDS and resistant starch (RS) values de

174 Bread enriched with sprouted wheat flour had more resistant starch, but less total starch,

175 , gel texture, and thermal properties of the flour have been observed.

176 necessary to control the flow of air or sift flour in a separate room.

177 Wheat flour in the bread formula was replaced with sprouted wh

178 A plausible 30% replacement of banana flour in the formulation of layer cakes is demonstrated,

179 Altered viscosity properties of the bread flour in the slurry matrix were also observed.

180 peak, final, and setback viscosities of bean flours in DC indicate the application in refrigerated an

181 increased with increase in the sesame peels flour incorporation along with wheat flour.

182 omposition of raw peanuts and roasted peanut flour ingredients used in challenge meals.

183 This flour is a promising ingredient which can be used to enr

184 Because glutinous rice flour is consumed by millions of individuals around the

185 The quality of quinoa flour is much determined by the properties of its major

186 mple, peak gelatinization temperature of the flour is positively correlated to that of the starch (r=

187 Fortification of flour is widely applied to address micronutrient deficie

188 wheat contamination in commercial wheat and flours is described for the first time.

189 phenolic fingerprints in common gluten-free flours is still scarce.

190 ryza sativa (rice), Triticum aestivum (wheat flour), Lens culinaris (lentils), Pangusius pangusius (p

191 rying, or vacuum oven drying to prepare dry, flour-like matrices.

192 e noticeable worsened with the use of banana flours (lower specific volume, worse sensory attributes

193 properties and starch digestibility of whole flours made from these grains were investigated.

194 otato, maize, buckwheat, brown rice and a GF flour mixture.

195 s well correlate with the rye content in the flour mixtures, especially at higher temperature analysi

196 Mechanical flour modification is frequently associated with a reduc

197 olds, (4) house dust mites, (5) peanut/wheat flour/mugwort, (6) peanut/soybean, and (7) egg/milk/whea

198 n = 16) and tree nut (n = 16) butter, peanut flour (n = 11), oils (n = 8), extracts used for diagnosi

199 s of a standard reference material for wheat flour (NIST 1567a), which had certified concentrations o

200 rice, rice-based products, wheat flour, corn flour, oats, breakfast cereals, legumes and potatoes) an

201 le proteins were extracted from common wheat flour obtained from nine cultivars of different qualitie

202 Masa samples were prepared with flours obtained by nixtamalization with different calciu

203 sting their potential role as markers of rye flour occurrence in cereal-based foods.

204 ntly associated with the use of one brand of flour (odds ratio, 21.04; 95% confidence interval [CI],

205 ditions for producing germinated Kodo millet flour of highest TPC (83.01mgGAE/100g), TFC (87.53mgRUE/

206 n and beta-glucan, in semolina and wholemeal flour of old and modern Italian durum wheats.

207 , and glutamine betaine were present only in flours of barley, rye, oat, durum wheat, winter wheat, T

208 S/MS determination of betaines in commercial flours of cereals and pseudocereals most utilized in hum

209 sitive effect on the FeDa% as did broad bean flour on ZnDa%.

210 ratio on isoflavone extraction from soybean flour or Soybean Protein Isolate in pressurized water sy

211 Wheat flour particles of more than 60mum (released in air by s

212 measured particle size distribution of wheat flour, photographed the scattered flour for 60 seconds e

213 s and esters, while teff, buckwheat and rice flours presented the highest contents of 3/2-methyl-1-bu

214 SPC was extracted from soybean flour, produced during the processing of soybean milk, b

215 Trace-back investigation identified a common flour-production facility.

216 Flour properties have been correlated to the flour compo

217 henolics, and minerals, greatly impacted the flour properties.

218 ents in physicochemical properties of quinoa flour provides a basis for better utilization of this sp

219 p-regulated in superior (SP) and medium (MD) flours qualities and down-regulated in the low (LW) ones

220 yanin and total phenolic contents of refined flours ranged between 3.9-7.6mug/g and 1299-1607mug FAE/

221 eins and unextractable monomeric proteins in flours ranged from 23.83% to 51.97% and 48.03% to 76.17%

222 The flour reconstituted from wheat starch and wheat gluten w

223 RM 2976 mussel tissue, pepper, ginger, wheat flour, red lentil, traditional soup, cornflour, cornstar

224 ugh fermentation by itself and with chestnut flour reduced volume of loaves and heterogeneity in crum

225 All WB, especially those with quinoa flour, reduced the AAPH pro-oxidant capacity in co-cultu

226 An optimum dosage of 0.8% with 2.5% flour removal maintained similar weight, volume, height

227 e bread formulae at dosages of 0.8-1.2% with flour removal of 2-3%(w/w).

228 combined roles as soluble dietary fibre and flour replacer.

229 and 0.570 to 3.15mg/100g in wheat and maize flour, respectively.

230 products as substrates for the production of flours rich in antioxidant dietary fibers was evaluated.

231 ation process should be performed to produce flours rich in bioactive compounds.

232 esulted useful for the production of refined flours rich in xanthophylls, with particular emphasis to

233 To determine the extent of dextrinization, flour samples were extracted from a twin-screw extruder

234 y testing isolated the outbreak strains from flour samples, and whole-genome sequencing revealed that

235 The TI activity of different flour samples, determined by both assays, demonstrated t

236 lysed in relation to the botanical origin of flour samples.

237 ion limit of 0.125% (w/w) in different wheat flour samples.

238 The low viscous paste of resultant flours seems to be related to protein denaturation as sh

239 ead formula was replaced with sprouted wheat flour (SF) characterized by enhanced nutraceutical prope

240 Cookies supplemented with sesame peels flour showed interesting physical properties with lower

241 Powders obtained from the two types of peel flour showed interesting water binding capacity and fat

242 The SC319 flour showed luteolinidin and apigeninidin contents high

243 Rheological analysis of wheat flour showed that black tea increased pasting viscosity,

244 seconds after sieving through three types of flour sifter, constructed a velocity vector diagram of f

245 spended and traveled 5m after sifting by all flour sifters.

246 retention and the oxidative status of wheat flours: storage duration (up to 6months), temperature du

247 EEM's showed that flours strongly fluoresce in two spectral regions, where

248 The functional properties of composite flours such as swelling capacity, water holding capacity

249 detected in any other cereal or pseudocereal flour, suggesting their potential role as markers of rye

250 alpha-dicarbonyl compounds in glucose/wheat flour system heated under low moisture conditions.

251 f ash, potassium and magnesium content of GF flours: tapioca, potato, maize, buckwheat, brown rice an

252 alternatives to obtaining mineral fortified flours that could be used as ingredients in the elaborat

253 Instead of the normal flour, the dough contained starch, arabinoxylan and prot

254 Soybean Protein Isolate compared to soybean flour, the isoflavone extraction yield is 61%.

255 nolic profile was diverse and differed among flours, these represent a valuable source of health-prom

256 L/h steam) were applied on the aleurone-rich flour to modify the technological properties.

257 Pea flour treated either by oven roasting (160 degrees C, 30

258 To clarify the effect of mechanical flour treatment on the protein network formation at the

259 Wheat and finger millet flour (two cultivars) were blended in the ratio (3:1) to

260 l-Cysteine is deliberately added to various flour types since l-Cysteine has enabled favorable bakin

261 We extracted proteins from wheat flour, udon and bread using different extracts and condu

262 content with the replacement of green banana flour (up to a fivefold improvement in RS performance).

263 veloped for detection of l-Cysteine in wheat flour using Raman microscopy.

264 tted almond, hazelnut, peanut, and pistachio flours using three non-denaturing aqueous (phosphate, bo

265 il, amaranth, brown rice, oat and white rice flours, using soft wheat flour as a comparison.

266 ene in breads containing 10, 20 and 30% OFSP flour was 62.7, 71.4 and 83% respectively, after baking.

267 Detection of l-Cysteine in wheat flour was accomplished successfully using Raman microsco

268 and digestibility behavior of the composite flour was also investigated.

269 OFSP flour was incorporated into wheat flour at 10, 20 and 30

270 ourdough fermentation combined with chestnut flour was investigated for improving technological and n

271 ericarp-enriched (PE) wheat bran and refined flour was investigated using time-domain proton nuclear

272 The minimum gelation concentration for all flours was 16%w/v.

273 method to determine iron in wheat and maize flours was developed following a cloud point extraction

274 nidins (NEPA) and carotenoid contents of the flours were determined (respectively, 15.5-17.4g GAE/100

275 s and the rheological characteristics of the flours were evaluated.

276 icochemical and mechanical properties of all flours were evaluated.

277 The largest differences between flours were found in the concentration levels of the fir

278 Both flours were included in a wheat-based matrix at differen

279 Potato peel flours were incorporated in wheat flours at different co

280 icle size and colour terms, so two different flours were obtained from them.

281 Finer barley and rye flours were produced by jet milling at two feed rates.

282 free (chick pea, lupin, buckwheat, amaranth) flours were used to make yeast-leavened breads standardi

283 haride composition of extracts obtained from flours were, on average, Rha:Ara:Xyl:Man:Gal:Glc:GalA in

284 SC319 (grain and flour) and TX430 (bran and flour) were analyzed.

285 pinto bean flour (0%, 15%, 30%, and 45% bean flour) were extruded under 5 moisture conditions (17.2%,

286 green coffee beans (GCB) and wholemeal wheat flour (WF).

287 mission matrices (EEM's) of different cereal flours (wheat, corn, rye, rice, oat, spelt, barley and b

288 sity and reduced the final viscosity in rice flours when compared to the control.

289 Regarding colour, both rye and barley flours when subjected to jet milling became brighter, wh

290 sine were metabolites common to all examined flours, whereas an uncommon betaine, valine betaine, and

291 Effect of plasma on the properties of wheat flour, which is a typical example of starch based comple

292 ) by raising the substitution levels of rice flour with ASF.

293 Four types of wheat flour with different molar ratios of total fructose and

294 The special composition of the novel flour with high protein, dietary fiber and fat content r

295 Wet grinding process yields flour with lowest percentage of starch damage (7.37%) an

296 The replacement of wheat flour with the potato powders reduced the cake hardness

297 ew ration containing micronutrient-fortified flour without increased caloric content of the general f

298 lementary feeding with cowpea or common bean flour would reduce growth faltering and EED in 6-mo-old

299 high altitude cultivars affected the refined flour yield inversely.

300 soluble arabinoxylans also resulted in lower flour yields (R=-0.76; R=-0.73).