Open Access. Powered by Scholars. Published by Universities.®
- Discipline
-
- Agricultural Science (2)
- Agriculture (2)
- Agronomy and Crop Sciences (2)
- Food Processing (2)
- Plant Sciences (2)
-
- Agribusiness (1)
- Agricultural Economics (1)
- Agricultural and Resource Economics (1)
- Business (1)
- Comparative Nutrition (1)
- Food Microbiology (1)
- Food Security (1)
- Food Studies (1)
- Microbiology (1)
- Nutrition (1)
- Other Food Science (1)
- Other Microbiology (1)
- Other Nutrition (1)
- Other Plant Sciences (1)
- Pharmacology, Toxicology and Environmental Health (1)
- Plant Biology (1)
- Plant Pathology (1)
- Social and Behavioral Sciences (1)
- Toxicology (1)
Articles 1 - 3 of 3
Full-Text Articles in Food Chemistry
Techniques To Improve The Volume, Texture And Nutritional Quality Of Gluten-Free Bread, Zachary Christman
Techniques To Improve The Volume, Texture And Nutritional Quality Of Gluten-Free Bread, Zachary Christman
Department of Agronomy and Horticulture: Dissertations, Theses, and Student Research
This article highlights the use of soy flour to improve the protein and fiber of gluten free bread. Also, the use of an extrusion process on soybean and corn flour blends improves the volume and texture of the bread. A full listing of the ingredients and method for production of higher quality gluten free bread is included.
Assessment Of Grain Safety In Developing Nations, Jose R. Mendoza
Assessment Of Grain Safety In Developing Nations, Jose R. Mendoza
Department of Food Science and Technology: Dissertations, Theses, and Student Research
Grains are the most widely consumed foods worldwide, with maize (Zea mays) being frequently consumed in developing countries where it feeds approximately 900 million people under the poverty line of 2 USD per day. While grain handling practices are acceptable in most developed nations, many developing nations still face challenges such as inadequate field management, drying, and storage. Faulty grain handling along with unavoidably humid climates result in recurrent fungal growth and spoilage, which compromises both the end-quality and safety of the harvest. This becomes particularly problematic where there is little awareness about health risks associated with poor …
Corn Characterization And Development Of A Convenient Laboratory Scale Alkaline Cooking Process, Shreya N. Sahasrabudhe
Corn Characterization And Development Of A Convenient Laboratory Scale Alkaline Cooking Process, Shreya N. Sahasrabudhe
Department of Food Science and Technology: Dissertations, Theses, and Student Research
Nixtamalized (alkaline cooked) corn (Zea mays L.) products are increasing in popularity due to their affordable cost, ease of production, and the diversity of products that can be made using similar unit operations. The nixtamal produced after alkaline cooking depends on the processing parameters used during cooking and steeping, as well as the physicochemical properties of the corn hybrids used. Processors incur high costs in narrowing down hybrids suitable for a given process, or they must be able to adjust cooking conditions to obtain the desired end-product characteristics. Improper processing generates large quantities of waste. Researchers have developed small …