Chemical and Functional Properties
Chemical and Functional Properties of Protein Isolate from Cowpea (Vigna unguiculata)
... the chemical and functional properties of cowpea protein isolate (CPI) compared to the chemical and functional properties of soy protein isolate (SPI) commercial with three ...
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Chemical and Functional Properties of Hard to Cook Bean (Phaseolus vulgaris) Protein Concentrate
... the chemical and functional properties of hard-to- cook (HTC) bean (Phaseolus vulgaris) protein concentrate to determine their potential practical ...the chemical properties, and ...
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Effects of Incorporation of Jackfruit Rind Powder on Chemical and Functional Properties of Bread
... from functional and chemical analysis directed that JRP obtained from treated rind of jackfruit showed the potential ingrdient to be applied in bread in a partial ratio (5%) as health advantageous composite ...
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The Functional Properties of Starches, Physico-Chemical and Sensory Properties of Salad Cream from Cassava and Potatoes
... sensory properties and viscosity of salad cream stabilizes with cassava and potato starches were investigated, with commercial salad cream used as ...The functional properties of cassava and potato ...
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A Comparison of Physico Chemical Properties, Functional Properties and Antioxidant Profile of Millets Flour
... composition, functional properties and antioxidant profile of selected (pearl millet, finger millet and sorghum) ...several functional ingredients and their consumption is essential for a healthy ...
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Chemical Composition and Functional properties of Caesalpina bonduc and Monodara myristica seed flours
... The chemical composition, nature minerals, anti-nutrients, functional and physicochemical properties of Caesalpina bonduc and Monodara myristica seed flours were ...the functional ...
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Chemical, Phytochemical and Functional Properties of Selected Seeds’ Flours
... their chemical (essential nutrient), phytochemicals and functional properties will create possibility for their use in food ...preventing properties [7-9] while functional ...
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Comparison of Chemical and Functional Properties of Stevia rebaudiana (Bertoni) Varieties Cultivated in Mexican Southeast
... components that make up 80% - 90% dry weight of this plant [4] and no information for varieties adapted for cultivation in Mexico. Green vegetables have long been recognized as the cheapest and most abundant potential ...
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Physico-chemical and functional properties of whey proteins as affected by the source of whey
... WPs extracted by membrane fi ltration of sweet whey have widely become a functionally viable ingredient in gelling, emulsi- fying and foaming (de Faria, Minim, & Minim, 2013). However, the extraction of WPs from acid ...
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Dietary Supplementation of κ Carrageenan to Improve the Physio Chemical and Functional Properties of White Bread
... DOI: 10.4236/fns.2019.108071 1007 Food and Nutrition Sciences (130.0 ml) reduced considerably in the same. The fat (4.6 g%) and protein con- tent (7.0 g%) were enhanced in carrageenan-substituted bread. Carragee- ...
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Chemical and Functional Properties of Zea mays Semolina Fortified with Vigna subterranea (L.) Verde
... mineral, functional, and proximate properties of maize semolina fortified with bambara groundnut flour using different ...the functional properties, the oil absorption capacity (g/g) was ...
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Physico-Chemical, Pasting and Functional Properties of Tapioca Enriched with Tigernut Flour
... and functional properties of the tapioca meal has not been documented therefore; the objective of this study was to investigate the effects of fermented and germinated tiger nut flours on the nutritional ...
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A comparative study on chemical composition, color, and functional characteristics of flours and protein concentrates from different oat cultivars
... forms such as flakes, rolled or as flour (Kaur & Singh, 2017). Oat flour plays an important role in breakfast cereals, biscuits, infant food, cookies, and flour blends. The unique gluten-free protein composition of ...
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Effect of Different Processing Methods on the Chemical, Functional and Microbial Properties of Mucuna sloanei Seeds (Ukpo)
... the chemical properties (proximate, mineral and anti- nutritional factor), functional properties (least gelation concentration, bulk density, and water and oil absorption capacity) and ...
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Functional, Chemical, and Phytochemical Properties of Soup Thickener Produced from Blends of Artocarpus heterophyllus and Detarium Microcarpum Seed
... 20. Oshodi AA, Ogungbenle HN, Oladinneji MO. Chemical composition, nutritionally valuable minerals and functional properties of Benni seed, pearl millet and quinoa flours. Int J Food Sci Nutr ...
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Chemical, Functional and Pasting Properties of Wheat (Triticumspp) Walnut (Juglansregia) Flour
... tion, functional properties and pasting properties using standard ...flour. Functional analysis result indicated a decreasing level of bulk density and water absorption capacity ...Pasting ...
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Physicochemical, nutritional and functional properties of Annona muricata fruit puree and juice
... The chemical composition values obtained during this work are compared with those of Enweani et ...The chemical composition of the mash shows that there is no significant difference between the values of ...
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Preparation of Coal Briquettes and Determination of Their Physical and Chemical Properties
... The purpose of this study was to prepare briquettes based on coal from the Oy-Karagay deposit (Kazakhstan) and polymers, and to determine their physicochemical and technological properties. Coal briquettes were ...
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Physical Properties and Chemical Composition of the Rice Husk and Dust
... 3. Sergienko, V.I.; Zemnukhova, L.A.; Egorov, A.G.; Shkorina, E.D.; Vasilyuk, N.S. Vozobnovlyaemye istochniki khimicheskogo syr’ya: kompleksnaya pererabotka otkhodov proizvodstva risa i grechikhi [Renewable Sources of ...
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Effects of soil substrate quantity and nitrogen fertilizer on soil chemical properties and nutrients uptake by cocoa (Theobroma cacao Linn ) seedlings in Togo
... Improving the fertility of the soils under the cocoa trees has been subject to several studies (Akanbi et al., 2014; Koko, 2012; Ayeni, 2010; Ojeniyi, 2010; Koko Koudjega and Tossah 2009; Ayeni, 2008; Ayeni et ., 2008; ...
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