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Gotowe bibliografie tematyczne / Enriched flours

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Gotowa bibliografia na temat „Enriched flours”

Autor: Grafiati

Data publikacji: 3 czerwca 2025

Data aktualizacji: 31 lipca 2025

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Artykuły w czasopismach na temat "Enriched flours"

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Djédoux Maxime, Angaman, Ehouman Ano Guy serge, and Boko Adjoua Christiane Eunice. "Propriétés physico-chimiques, fonctionnelles et microbiologiques de la farine de maïs germé enrichie de larves d'insectes comestibles Rhynchophorus phoenicis et Oryctes owariensis." Journal of Applied Biosciences 158 (February 28, 2021): 16310–20. http://dx.doi.org/10.35759/jabs.158.5.

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Objectif : L’objectif de cette étude est d’évaluer les propriétés de quelques farines formulées à partir de maïs germé enrichi de larves de Rhynchophorus phoenicis (charançon africain du palmier) et de Oryctes owariencis (scarabée rhinocéros). Méthodologie et Résultats : Pour ce faire, différentes compositions de farines de maïs germé et de poudre de larves (PL) ont été préparées comme suit : les farines composées lot1 (maïs 80% + PL20%), lot2 (maïs 78,5% + PL22,5%), lot3 (maïs 75% + PL25%). Les caractéristiques physico-chimiques, les propriétés fonctionnelles et microbiologiques de ces farine

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Barbosa, Bruna Teodoro, Jéssica Ferreira Rodrigues, and Sabrina Carvalho Bastos. "Sensory optimization of nutritionally enriched strawberry yogurt." British Food Journal 119, no. 2 (2017): 301–10. http://dx.doi.org/10.1108/bfj-08-2016-0370.

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Purpose People are increasingly concerned about food and health and are seeking enriched products. One way to add nutritional value to yogurt consists of the addition of nutritional flour. However, it is necessary to optimize formulations that meet the consumers’ expectations. Thus, the purpose of this paper is to aim at sensory optimization of a strawberry yogurt enriched with different flours. Design/methodology/approach The optimal concentrations of each flour were defined using the Just-about-right-scale test. Then, an acceptance test was used to assess the samples at optimal concentration

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Zalidis, Achilleas Panagiotis, Natasa P. Kalogiouri, Ioannis Mourtzinos, Dimitris Sarris, and Konstantinos Gkatzionis. "Development and Validation of a LC-QTOF-MS/MS Method to Assess the Phenolic Profile of Pulse Flours." Molecules 30, no. 13 (2025): 2730. https://doi.org/10.3390/molecules30132730.

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Functional flours, defined as flours enriched with health-promoting compounds such as phenolics, fibers, or proteins, are gaining attention as wheat-free alternatives due to the nutritional limitations of wheat flour. This study introduces a novel liquid chromatographic time-of-flight tandem mass spectrometric method (LC-QTOF-MS/MS) to characterize the phenolic profiles of functional flours from different origins and evaluate their potential as flour substitutes in food products. The proposed method was validated and the limits of quantification (LOQs) were calculated over the ranges 0.1–1.0 m

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Martín-Diana, Ana Belen, Iván Jesús Jiménez-Pulido, Ingrid Aguiló-Aguayo, Maribel Abadías, Jara Pérez-Jiménez, and Daniel Rico. "Peach Peel Extrusion for the Development of Sustainable Gluten-Free Plant-Based Flours." Molecules 30, no. 3 (2025): 573. https://doi.org/10.3390/molecules30030573.

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The food industry generates substantial waste, contributing to environmental challenges, such as pollution and greenhouse gas emissions. Utilizing by-products, particularly fruit peels that are rich in fiber, antioxidants, and vitamins, presents a sustainable approach to reducing waste, while enhancing the nutritional value of food products. Specifically, peach peel can be used to produce gluten-free flours, with increased fiber content and antioxidant properties. Extrusion technology is a highly effective method for developing these functional flours, as it improves digestibility, reduces ant

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Soro, T. M., G. G. Doué, T. B. Séa, and N. P. Rougbo. "Improvement of the nutritional quality of a local germinated sorghum-based complementary food: effect of sorghum (Sorghum bicolor) and shea caterpillar (Cirina butyrospermie) combination." Journal of Applied Biosciences 170 (February 28, 2022): 17690–703. http://dx.doi.org/10.35759/jabs.170.3.

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Objectives: This study aimed to improve the nutritional composition and functional property of complementary foods developed from a formulation of sorghum seeds and insect larvae, Cirina butyrospermie, one of the most widely eaten larvae in the Northern part of Côte d’Ivoire as alternative protein source. Methodology and results: After germination, sorghum seeds and shea caterpillar were milled into flour and formulated in the ratio 90-10 (sorghum/shea). Physicochemical analyses were conducted on the 10%-shea caterpillar enriched sorghum flours, germinated (GSSCF) and ungerminated (USSCF) and

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Mahan, Makado Romuald, N'Guessan Ysidor Konan, Daouda Sidibe, et al. "Sensory Analysis of Porridges Processed from Flours of Palmyra New Shoots Enriched with Powders of Moringa oleifera Leaflets and Vigna unguiculata Beans." Biotechnology Journal International 18, no. 3 (2017): 1–11. https://doi.org/10.9734/BJI/2017/33076.

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The current study focuses on the sensory properties of fifteen (15) composite porridges processed from flour of new shoots tubers of <em>Borassus aethiopum </em>Mart basis. The composite flours were processed from mixture of various ratios of <em>B. aethiopum</em> flour (BAM) and powders of beans of <em>Vigna unguiculata</em> (VUW) and leaflets of <em>Moringa oleifera</em> (MOL). Sensory analyses were performed to reveal the descriptive profile regarding four (04) sensory parameters, namely aroma, flavour, appearance, and texture, and then the general acceptance of the porridges. Thus, the sen

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Joseph Natia Kouadio, Séverin Aboutou Kouassi Kra, Jocelyne Laetitia Ange Kouadio, Flore Edwige Essoma Akoa, Michael Akenteng Wiafe, and Sébastien Niamke. "Biochemical, nutrients, functional and sensory properties of Dockounou flours enhanced with soybean and Voandzou." GSC Advanced Research and Reviews 14, no. 1 (2023): 024–35. http://dx.doi.org/10.30574/gscarr.2023.14.1.0376.

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In light of the current pandemic, there is an urgent need for high-quality nutrient-dense infant food in developing countries. This study aimed at the development of infant flours with high nutritional potential from senescent plantains. Thus, some enriched flours were created using senescent plantains in Dockounou technology production. Flours were analysed physicochemically, biochemically, nutritionally, functionally and organoleptically. Results showed an enhancement of protein, fat, iron, and zinc content in the flours as compared to the traditional (conventional) types. Higher concentrati

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Cisse, Mariame, Ginette G. Doué, Lessoy T. Zoué, and Djary M. Koffi. "Improvement of Nutritional Properties of Attiéké by Co-Fermenting Cassava Paste with three Local Legume (Cowpea, Voandzou and Bean) Flours." Journal of Advances in Biology & Biotechnology 26, no. 8 (2023): 41–51. http://dx.doi.org/10.9734/jabb/2023/v26i8650.

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Attiéké is a fermented and steamed cassava semolina made in Côte d'Ivoire. It is an excellent source of energy but contains low amounts of protein and micronutrients. This study was conducted to assess the nutritional value and sensory properties of attiéké enriched with three legumes (cowpea, voandzou and common bean). The attiéké enriched with legume flours was prepared in different proportions of 10%, 15% and 20%. The samples were produced by incorporating the flour of the three legumes into the cassava paste in a single step (fermentation). The ferment content and fermentation time were 12

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Mahan, Makado Romuald, Viviane Deigna-Mockey, N'guessan Ysidor Konan, et al. "Vitamin Contents and Nutritive Contribution of Flours of Palmyra New Shoots Enriched with Moringa oleifera Leaves and Cowpea (Vigna unguiculata) Powders." Journal of Advances in Biology & Biotechnology 13, no. 1 (2017): 1–12. https://doi.org/10.9734/JABB/2017/32848.

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The aim of this study is to contribute to a better valorization of <em>Borassus aethiopum</em> by the content determination in vitamin of new shoots of Palmyra-based enriched flour, also to evaluate the nutritive contributions from the consumption. Fifteen composite flours gotten from flours of <em>B. aethiopum</em>, <em>M. oleifera</em> leaves and <em>V. unguiculata</em> beans powders previously treated, <em>Borassus aethiopum</em> new shoots flour, and two commercial control flours (ET1 and ET2) were analysed. HPLC techniques were used for the separation and quantification of β-carotene and

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Joseph, Natia Kouadio, Aboutou Kouassi Kra Séverin, Laetitia Ange Kouadio Jocelyne, Edwige Essoma Akoa Flore, Akenteng Wiafe Michael, and Niamke Sébastien. "Biochemical, nutrients, functional and sensory properties of Dockounou flours enhanced with soybean and Voandzou." GSC Advanced Research and Reviews 14, no. 1 (2023): 024–35. https://doi.org/10.5281/zenodo.7678427.

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In light of the current pandemic, there is an urgent need for high-quality nutrient-dense infant food in developing countries. This study aimed at the development of infant flours with high nutritional potential from senescent plantains. Thus, some enriched flours were created using senescent plantains in <em>Dockounou</em> technology production. Flours were analysed physicochemically, biochemically, nutritionally, functionally and organoleptically. Results showed an enhancement of protein, fat, iron, and zinc content in the flours as compared to the traditional (conventional) types.

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Rozprawy doktorskie na temat "Enriched flours"

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Gajula, Hyma. "Fiber-enriched wheat flour precooked using extrusion processing : rheological, nutritional and sensory properties." Thesis, Manhattan, Kan. : Kansas State University, 2007. http://hdl.handle.net/2097/384.

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PEREIRA, Karla Barboza. "Massa alimentícia livre de glúten elaborada a partir de féculas de batata e mandioca e farinha de arroz vermelho." Universidade Federal de Campina Grande, 2018. http://dspace.sti.ufcg.edu.br:8080/jspui/handle/riufcg/1510.

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Submitted by Emanuel Varela Cardoso (emanuel.varela@ufcg.edu.br) on 2018-08-20T20:36:05Z No. of bitstreams: 1 KARLA BARBOZA PEREIRA – DISSERTAÇÃO (PPGEP) 2018.pdf: 3342395 bytes, checksum: 50f9230ad950efa47105de21f3f44c6f (MD5)<br>Made available in DSpace on 2018-08-20T20:36:05Z (GMT). No. of bitstreams: 1 KARLA BARBOZA PEREIRA – DISSERTAÇÃO (PPGEP) 2018.pdf: 3342395 bytes, checksum: 50f9230ad950efa47105de21f3f44c6f (MD5) Previous issue date: 2018-02<br>A inserção no mercado de novos produtos isentos de glúten é fundamental para garantir a segurança alimentar dos celíacos, especia

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GUSMÃO, Rennan Pereira de. "Desenvolvimento de biscoito enriquecido com farinha de algaroba: avaliação tecnológica, sensorial e armazenabilidade." Universidade Federal de Campina Grande, 2015. http://dspace.sti.ufcg.edu.br:8080/jspui/handle/riufcg/774.

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Submitted by Emanuel Varela Cardoso (emanuel.varela@ufcg.edu.br) on 2018-05-22T23:47:11Z No. of bitstreams: 1 RENNAN PEREIRA DE GUSMÃO – TESE (PPGEP) 2015.pdf: 4736170 bytes, checksum: 2915a7f8c3d97407ff37095c3cbaadd8 (MD5)<br>Made available in DSpace on 2018-05-22T23:47:11Z (GMT). No. of bitstreams: 1 RENNAN PEREIRA DE GUSMÃO – TESE (PPGEP) 2015.pdf: 4736170 bytes, checksum: 2915a7f8c3d97407ff37095c3cbaadd8 (MD5) Previous issue date: 2015-03-25<br>O segmento de biscoitos é de extrema importância para o Brasil, que se destaca como o 2º maior produtor mundial. A busca por matérias-primas alte

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Srichaikul, Korbua (Kristie). "Barley Protein-enriched Flour, Coronary Heart Disease and Cancer Risk." Thesis, 2010. http://hdl.handle.net/1807/25808.

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This thesis assessed whether advantages existed for animal (calcium caseinate) versus vegetable protein (barley protein-enriched flour) foods when fed at 30 g protein per day to 23 healthy hyperlipidemic subjects for 4 weeks in a randomized crossover study. Outcomes included serum lipids, serum markers of oxidative stress and the growth response of LNCaP prostate and MCF-7 breast cancer cells when incubated in vitro with individual subject’s study serum as an indication of whether the treatment promoted or inhibited cell growth. There was no treatment effect on blood lipids or biomarkers of ox

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Biney, Kuuku. "Phenolic profile and carbohydrate digestibility of durum spaghetti enriched with buckwheat flour and bran." 2013. http://hdl.handle.net/1993/22137.

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There is growing demand for functional foods and ingredients as a result of their health-promoting properties. In this work, the potential of common buckwheat flour (Supreme) and bran (Farinetta) in improving upon the phenolic and antioxidant properties of durum spaghetti was investigated. The effects of processing and cooking on these properties were also studied in addition to the cooking quality and carbohydrate digestibility of spaghetti products. Among uncooked spaghetti samples, there were huge increments of between 114 and 522% for TPC, 50 and 242% for TFC, 359 and 1000% for DPPH antiox

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Wu, Yangsheng. "Wet-processing of low-protein hard winter wheat flour to improve its breadmaking potential." 1985. http://hdl.handle.net/2097/27601.

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Lin, Po-Hsun, and 林伯勳. "Studies on antioxidant, hypoglycemic effects and rice pasta application of chromium enriched Ganoderma lucidum fermented rice flour." Thesis, 2014. http://ndltd.ncl.edu.tw/handle/47817755493678285042.

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碩士<br>國立宜蘭大學<br>食品科學系碩士班<br>101<br>Ganoderma lucidum is one of the most important Chinese medicinal and edible mushrooms. The most important active components of G. lucidum are polysaccharides and triterpenoids. They have been proven to possess many pharmacological functions such as antioxidant, anti-hepatitis, hypoglycemic activity, anti-inflammation and hypercholesterolemia. Trivalent chromium can improve blood sugar control and glucose tolerance in diabetes. Therefore, chromium with different concentrations (0, 100 and 200 ppm ) were added to brown rice medium with 50% moisture content for

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Mazur, Maxwell. "Factors Affecting Gaseous Mercury (Hg) Emissions from Soils: Insights from Disturbance due to Frest Harvesting and Hg Source Depth Manipulation." Thesis, 2013. http://hdl.handle.net/1807/43209.

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This thesis explored the impacts of forest harvesting on gaseous elemental mercury emissions from forest soils in both field and laboratory studies, through novel use of enriched mercury isotope tracers. Forest floor Hg emissions, sourced from legacy deposition, increased proportionally to the vegetation quantity removed, with biomass harvesting most exacerbating emissions. Contemporary Hg deposition did not appear to be influenced by harvesting. Some of the tracer was rapidly lost to the atmosphere (~8%), but most was sequestered within the soil. Two regimes facilitating Hg emissions were ob

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Książki na temat "Enriched flours"

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Project, MOST, ed. Wheat flour fortification program in Bangladesh: Final report. MOST Project], 2003.

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Wells, Ruth Irene. Nutritive Value of Whole Wheat, Enriched and Non-Enriched Flour in Adequate and Inadequate Diets. Creative Media Partners, LLC, 2021.

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Conant, Lacey. Enrich Your Life Not Your Flour: How to Nourish, Strengthen, and Establish a Balanced Core for a Life of Good Health. Author Academy Elite, 2023.

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Conant, Lacey. Enrich Your Life Not Your Flour: How to Nourish, Strengthen, and Establish a Balanced Core for a Life of Good Health. Author Academy Elite, 2023.

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Conant, Lacey. Enrich Your Life Not Your Flour: How to Nourish, Strengthen, and Establish a Balanced Core for a Life of Good Health. Author Academy Elite, 2023.

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K. Kulke*, C. Habig, M. Beyerbach, N. Kemper, and B. Spindler. Studies regarding the occurrence of feather pecking and cannibalism in flocks of non-beaktrimmed male turkeys (B.U.T. 6) kept under different stocking densities in an enriched curtain-sided barn. Verlag Eugen Ulmer, 2022. http://dx.doi.org/10.1399/eps.2022.350.

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Broyde, Michael J. Religious Arbitration as a Secular Value. Oxford University Press, 2017. http://dx.doi.org/10.1093/acprof:oso/9780190640286.003.0011.

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This chapter states the case in favor of religious arbitration. The most important argument is that recognizing religious arbitration is a religious freedom imperative. Perhaps just as important, religious arbitration often resolves disputes better than does secular adjudication. Equally important, religious arbitration is necessary for resolving religious problems such as the agunah problem and very importantly, secular recognition of religious arbitration helps moderate and integrate religions generally. Related to that, secular recognition of religious arbitration promotes value sharing tha

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Reddy, Prabhavati C. Bathukamma. Oxford University Press, 2018. http://dx.doi.org/10.1093/oso/9780198767022.003.0011.

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The centuries-old autumn festival of goddess Bathukamma of Telangana celebrates her life through Telugu folk songs and dances, emphasizing her importance in the life of women. This “mother of life” is represented as a mound of flowers signifying life, death, and rebirth, invested with the spirit of Lakṣmī or Gaurī, around which women sing and dance before immersing the flower shrines in local waters. Not a mainstream Hindu goddess, Bathukamma has no temple or icon of her own but is thought by her devotees to be a form of Lakṣmī, Gaurī, and Durgā, and like these goddesses she is supplicated for

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Ju, Hyejung. Transnational Korean Television. Lexington Books, 2019. https://doi.org/10.5040/9781978739451.

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Transnational Korean Television: Cultural Storytelling and Digital Audience provides previously absent analyses of Korean TV dramas’ transnational influences, peculiar production features, distribution, and consumption to enrich the contextual understanding of Korean TV's transcultural mobility. Even as academic discussions about the Korean Wave have heated up, Korean television studies from transnational viewpoints often lack in-depth analysis and overlook the recently extended flow of Korean television beyond Asia. This book illustrates the ecology of Korean television along with the Korean

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Plas, Christina Soto van der, and Lacie Rae Buckwalter Cunningham, eds. Latino Literature. Greenwood, 2023. http://dx.doi.org/10.5040/9798216183891.

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Offers a comprehensive overview of the most important authors, movements, genres, and historical turning points in Latino literature. More than 60 million Latinos currently live in the United States. Yet contributions from writers who trace their heritage to the Caribbean, Central and South America, and Mexico have and continue to be overlooked by critics and general audiences alike. Latino Literature: An Encyclopedia for Students gathers the best from these authors and presents them to readers in an informed and accessible way. Intended to be a useful resource for students, this volume introd

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Części książek na temat "Enriched flours"

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Abril-Jimenez, Patricia, Sergio Gonzalez-Martinez, and María Fernanda Cabrera-Umpierrez. "A Self-quantified Based Dashboard for Supporting Aged-Workforce in Industry 4.0." In Digital Health Transformation, Smart Ageing, and Managing Disability. Springer Nature Switzerland, 2023. http://dx.doi.org/10.1007/978-3-031-43950-6_15.

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AbstractWith the new Industry 5.0 future factories can effectively face the aged workforce challenge, making workflows more enriched and flexible and capable to increase work well-being. This paper described how self-quantified worker could be a successful tool to achieve with this with a careful collaborative design. Our vision aims at empowering the aged workers and engage them with the work community based on adapting the factory shop floor routines to their changing needs while they age and support the aged worker to understand and develop his/her own competence.

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Lindriati, Triana, Sih Yuwanti, Herlina Herlina, et al. "Cassava Starch-Based Edible Film with Durian Seed Flour Addition and Green Tea Extract Enriched Microemulsion." In Proceedings of the 8th International Conference of Food, Agriculture and Natural Resources & the 2nd International Conference of Sustainable Industrial Agriculture (IC-FANRes-IC-SIA 2023). Atlantis Press International BV, 2024. http://dx.doi.org/10.2991/978-94-6463-451-8_9.

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Parkin, John. "18. Playing with learning." In Stories of Hope. Open Book Publishers, 2025. https://doi.org/10.11647/obp.0462.18.

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Becoming a university lecturer is an evolving journey marked by ongoing reflection and the continual development of practice. This chapter explores how playful approaches to teaching and learning in Higher Education can enhance the joy of both teaching and learning, while simultaneously supporting the development of students’ skills and knowledge. By fostering a safe and engaging environment, playfulness benefits not only students but also lecturers, encouraging experimentation and growth. The chapter argues that for playful pedagogy to flourish, university lecturers must be granted the agency

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Finocchiaro, Francesca, Alberto Gianinetti, Barbara Ferrari, Antonio Michele Stanca, and Luigi Cattivelli. "Use of Barley Flour to Lower the Glycemic Index of Food: Air Classification β-Glucan Enrichment and Postprandial Glycemic Response After Consumption of Bread Made with Barley β-Glucan-Enriched Flour Fractions." In Advance in Barley Sciences. Springer Netherlands, 2012. http://dx.doi.org/10.1007/978-94-007-4682-4_12.

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Rüppel, Adrian Karl, Muzaffer Ay, Benedikt Biernat, et al. "Model-Based Controlling Approaches for Manufacturing Processes." In Internet of Production. Springer International Publishing, 2023. http://dx.doi.org/10.1007/978-3-030-98062-7_7-1.

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AbstractThe main objectives in production technology are quality assurance, cost reduction, and guaranteed process safety and stability. Digital shadows enable a more comprehensive understanding and monitoring of processes on shop floor level. Thus, process information becomes available between decision levels, and the aforementioned criteria regarding quality, cost, or safety can be included in control decisions for production processes. The contextual data for digital shadows typically arises from heterogeneous sources. At shop floor level, the proximity to the process requires usage of avai

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Rüppel, Adrian Karl, Muzaffer Ay, Benedikt Biernat, et al. "Model-Based Controlling Approaches for Manufacturing Processes." In Internet of Production. Springer International Publishing, 2023. http://dx.doi.org/10.1007/978-3-030-98062-7_7-2.

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AbstractThe main objectives in production technology are quality assurance, cost reduction, and guaranteed process safety and stability. Digital shadows enable a more comprehensive understanding and monitoring of processes on shop floor level. Thus, process information becomes available between decision levels, and the aforementioned criteria regarding quality, cost, or safety can be included in control decisions for production processes. The contextual data for digital shadows typically arises from heterogeneous sources. At shop floor level, the proximity to the process requires usage of avai

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Rüppel, Adrian Karl, Muzaffer Ay, Benedikt Biernat, et al. "Model-Based Controlling Approaches for Manufacturing Processes." In Internet of Production. Springer International Publishing, 2023. http://dx.doi.org/10.1007/978-3-031-44497-5_7.

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AbstractThe main objectives in production technology are quality assurance, cost reduction, and guaranteed process safety and stability. Digital shadows enable a more comprehensive understanding and monitoring of processes on shop floor level. Thus, process information becomes available between decision levels, and the aforementioned criteria regarding quality, cost, or safety can be included in control decisions for production processes. The contextual data for digital shadows typically arises from heterogeneous sources. At shop floor level, the proximity to the process requires usage of avai

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Roto, Virpi. "Co-worker, Butler, or Coach? Designing Automation for Work Enrichment." In Humane Autonomous Technology. Springer International Publishing, 2024. http://dx.doi.org/10.1007/978-3-031-66528-8_3.

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AbstractIn the ongoing industrial revolution, AI-powered automation systems arrive at workplaces, taking over many tasks and even entire jobs. To avoid the dystopias of this development, the 5th Industrial Revolution must focus on a human-centered future of work. This is not possible by only focusing on technology, but we also need to develop human-centered design approaches for the AI era. This chapter introduces three levels of work enrichment design to enrich potentially monotonous work with highly automated systems. The first level aims to ensure decent work and a feeling of achievement fo

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Redeker, Magnus, Jan Nicolas Weskamp, Bastian Rössl, and Florian Pethig. "A Digital Twin Platform for Industrie 4.0." In Data Spaces. Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-98636-0_9.

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AbstractIn an Industrie 4.0 (I4.0), rigid structures and architectures applied in manufacturing and industrial information technologies today will be replaced by highly dynamic and self-organizing networks. Today’s proprietary technical systems lead to strictly defined engineering processes and value chains. Interacting Digital Twins (DTs) are considered an enabling technology that could help increase flexibility based on semantically enriched information. Nevertheless, for interacting DTs to become a reality, their implementation should be based on open standards for information modeling and

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Ali, Sareen, Margherita Paola Poto, and Emily Margaret Murray. "Arctic Vulnerability: Examining Biosecurity Risks Amidst Climate Change." In Emotional and Ecological Literacy for a More Sustainable Society. Springer Nature Switzerland, 2024. http://dx.doi.org/10.1007/978-3-031-56772-8_8.

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AbstractBuilding on the objectives of a working paper, this chapter explores the intricate relationship between the Arctic Circle, climate change, and One Health. The Arctic is exceptionally susceptible to climate change, warming three times faster than the global average, leading to increased melting of snow, ice sheets, and permafrost. These changes heighten the vulnerability of flora, fauna, and Indigenous communities that thrive in this ecosystem. Additionally, thawing permafrost releases numerous toxins and revives dormant microorganisms, increasing biosecurity risks to human, animal, and

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Streszczenia konferencji na temat "Enriched flours"

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Cazacu, Mihaela, Monica Negrea, Ileana Cocan, Calin Jianu, and Ducu Stef. "PHYSICOCHEMICAL CHARACTERIZATION AND SENSORY EVALUATION OF WHOLEMEAL FLOUR AND CARROT-ENRICHED BISCUITS: NUTRITIONAL AND CONSUMER IMPACT." In SGEM International Multidisciplinary Scientific GeoConference. STEF92 Technology, 2024. https://doi.org/10.5593/sgem2024v/6.2/s24.12.

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The aim of the project concerns the production, characterization and impact on consumers of biscuits with wholemeal flour and grated carrots. The innovative character results from the use of wholemeal flour, which, unlike white flour, retains the bran and wheat germ, making it richer in fiber, vitamins and minerals. This contributes to a lower glycemic index and a superior nutritional profile. Carrots provide moisture and natural sweetness and are also an important source of beta-carotene, fiber and other vitamins and by adding orange essence, the flavor of the biscuits is greatly enhanced, ad

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Huang, Weiji, Dake Xu, Greg Ruschau, Jie Wen, Jennifer Hornemann, and Tingyue Gu. "Laboratory Investigation of MIC Due to Hydrotest Using Seawater and Subsequent Exposure to Pipeline Fluids with and without SRB Spiking." In CORROSION 2012. NACE International, 2012. https://doi.org/10.5006/c2012-01226.

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Abstract Microbiologically Influenced Corrosion (MIC) is a major threat to pipelines and storage tanks. Even though MIC during hydrotest itself may be limited due to lack of nutrients and a relatively short duration, biofilms left behind may flourish after the pipeline is commissioned resulting in MIC pitting over the long run. This work investigated MIC in simulated hydrotest with X65 coupons using untreated natural seawater and enriched artificial seawater spiked or not spiked with a laboratory strain of Sulfate Reducing Bacteria (SRB) for up to 90 days. The MIC threat after hydrotested pipe

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Zhao, Kaili, Tingyue Gu (Speaker), Ivan Cruz, and Ardjan Kopliku. "Laboratory Investigation of MIC in Hydrotesting Using Seawater." In CORROSION 2010. NACE International, 2010. https://doi.org/10.5006/c2010-10406.

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Abstract Microbiologically Induced Corrosion (MIC) is a potential threat associated with hydrotesting. It has been established that Sulfate Reducing Bacteria (SRB) can utilize hydrocarbons or even live on CO2 – H2 autotrophically. Pitting due to MIC during hydrotesting itself may not be a serious problem, because its duration is limited to several days or months. The biofilms left behind after the hydrotest may present a serious threat once the pipelines are commissioned and used for many years, because pipeline fluids may contain a sufficient amount of nutrients for biofilms to flourish. This

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Luís, Inês Carmo, Cláudia Campos Pessoa, Diana Daccak, et al. "Mineral Quantification of Triticum aestivum L. Enriched in Zinc—Correlation between Minerals in Soils and Whole Wheat Flours." In IECPS 2021. MDPI, 2021. http://dx.doi.org/10.3390/iecps2021-11952.

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Bazhay-Zhezherun, Svitlana, Ludmyla Bereza-Kindzerska, Аlla Bashta, and Tetiana Fedorenko. "Enrichment of whole grain bread with herbal additives." In VI International Conference on European Dimensions of Sustainablе Development. National University of Food Technologies, 2024. https://doi.org/10.24263/edsd-2024-6-35.

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A comparative assessment of the chemical composition of whole grain and hemp flour was carried out. We investigated the organoleptic parameters of sweet potato fruits and puree from it, as well as the chemical composition of the specified raw materials. We researched the influence of hemp flour and sweet potato puree on physico-chemical quality indicators of dough and whole grain bread. The dough was kneaded using a steamless method from wheat whole-grain flour with the addition of hemp flour in an amount of 4-10% and sweet potato puree – 2-8 %. Enrichment of whole wheat bread with hemp flour

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Lewko, Piotr, Agnieszka Wójtowicz, and Magdalena Szydłowska-Tutaj. "Selected aspects of extrusion-cooking of enzyme-enriched wheat flour." In 1st International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland: ENVIRONMENT – PLANT – ANIMAL – PRODUCT. Publishing House of The University of Life Sciences in Lublin, 2022. http://dx.doi.org/10.24326/icdsupl1.t021.

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"SENSORY METHODS APPLICATION IN PRODUCTS ENRICHED WITH INSECT FLOUR EVALUATION." In International Scientific Conference on Food Sensory Science ‘SEASONED in 4 Seasons’. Wydawnictwo Uniwersytetu Przyrodniczego we Wrocławiu, 2025. https://doi.org/10.30825/4.21-22.2025.

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Mayasti, Nur Kartika Indah, Christina Litaay, Ashri Indriati, Riyanti Ekafitri, Sriharti, and R. Ismu Tribowo. "Quality evaluation of flake from adlay (Coix lacryma-jobi L) flour enriched with eel flour." In 2ND INTERNATIONAL CONFERENCE ON ENERGETICS, CIVIL AND AGRICULTURAL ENGINEERING 2021 (ICECAE 2021). AIP Publishing, 2022. http://dx.doi.org/10.1063/5.0109960.

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Dossa, Sylvestre Agossou, Christine Dragomir, Loredana Plustea, Monica Negrea, and Adrian Rivis. "NUTRITIONAL AND PHYTOCHEMICAL ENRICHED MUFFINS BASED ON WHEAT FLOUR AND BAOBAB PULP FLOUR (ADANSONIA DIGITATA L.)." In 23rd SGEM International Multidisciplinary Scientific GeoConference 2023. STEF92 Technology, 2023. http://dx.doi.org/10.5593/sgem2023v/6.2/s25.35.

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This study was examined to assess the beneficial effects of baobab flour (BF) on wheat flour (WF) muffins. Four (4) types of muffins, including control and 3 with 10, 20, and 30% BF, were produced and analyzed from a nutritional, phytochemical, and organoleptic point of view. The results of the nutritional analyses revealed that partial substitution of WF by BF significantly improved the nutritional characteristics of the muffins. There was a significant increase in mineral and lipid content in the muffins as BF became more abundant. The muffin with 30% BF (BWM3) was the richest in macro and m

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Pirker, T., E. Pferschy-Wenzig, E. Bampali, and R. Bauer. "Glucolipid-enriched extract of Osmanthus fragrans flowers inhibits LPS-induced inflammation." In GA – 69th Annual Meeting 2021, Virtual conference. Georg Thieme Verlag, 2021. http://dx.doi.org/10.1055/s-0041-1736916.

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Raporty organizacyjne na temat "Enriched flours"

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Kozhakhiyeva, Madina, Stefan Dragoev, Yasin Uzakov, and Almagul Nurgazezova. Improving of the Oxidative Stability and Quality of New Functional Horse Meat Delicacy Enriched with Sea Buckthorn (Hippophae rhamnoides) Fruit Powder Extracts or Seed Kernel Pumpkin (Cucurbita pero L.) Flour. "Prof. Marin Drinov" Publishing House of Bulgarian Academy of Sciences, 2018. http://dx.doi.org/10.7546/crabs.2018.01.18.

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Kozhakhiyeva, Madina, Stefan Dragoev, Yasin Uzakov, and Almagul Nurgazezova. Improving of the Oxidative Stability and Quality of New Functional Horse Meat Delicacy Enriched with Sea Buckthorn (Hippophae rhamnoides) Fruit Powder Extracts or Seed Kernel Pumpkin (Cucurbita pero L.) Flour. "Prof. Marin Drinov" Publishing House of Bulgarian Academy of Sciences, 2018. http://dx.doi.org/10.7546/grabs2018.1.18.

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Shpigel, Muki, Allen Place, William Koven, Oded (Odi) Zmora, Sheenan Harpaz, and Mordechai Harel. Development of Sodium Alginate Encapsulation of Diatom Concentrates as a Nutrient Delivery System to Enhance Growth and Survival of Post-Larvae Abalone. United States Department of Agriculture, 2001. http://dx.doi.org/10.32747/2001.7586480.bard.

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The major bottlenecks in rearing the highly priced gastropod abalone (Haliotis spp.) are the slow growth rate and the high mortality during the first 8 to 12 weeks following metamorphosis and settling. The most likely reason flor these problems is related to nutritional deficiencies in the diatom diet on which the post larvae (PL) feed almost exclusively in captivity. Higher survival and improved growth rate will reduce the considerable expense of hatchery-nursery resisdence time and thereflore the production costs. BARD supported our research for one year only and the support was given to us

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