Commercial buckwheat flours were investigated for their antioxidant activities, free, and bound phenolic compositions using spectrophotometer, LC–ESI-IT-MS, and LC–ESI-Q-TOF-MS. Farinetta flour contained the highest free and bound phenolic contents, followed by Supreme, whole buckwheat, and Fancy flour, respectively. The 50% ethanol extraction achieved significantly higher free phenolic content...

ter, Genetic markers, Electrophoresis. Nine cultivars representing four genotype classes involving two genes ra and rb which are implicated in the smooth-wrinkled character of seeds and in the simple-compound character of starch granules, have been investigated through storage protein electrophoretic patterns. Proteins were alternatively extracted from flours and from protein bodies which were ...

Research background. The consumption of cereal wholegrain flour contributes to an increased intake dietary fibres and phenolic compounds beneficial human health. However, there are some drawbacks regarding flour, such as poor baking performance lower technological quality. Applying ultrasound hydrothermal treatments may provide new possibilities for the modification improvement baking- bio-func...

The objective of this study is to investigate an appropriate process to fabricate the wood-polyurethane hybrid composites [wood-polyurethane foam (PUF)]. Rigid PUFs that contain up to 20% wood flours were successfully fabricated from polymeric 4,4-diphenylmethane diisocyanate, polyols, silicone surfactant, dibutin dilaurate/ dimethylethanolamine catalysts, and distilled water (chemical blowing ...

In order to utilize low economic value fish for human consumption there is a need for development of novel process for production of acceptable, shelf stable and ready to eat products. The preparation of extruded products from cereal-fish mince mixture is gaining more importance world over and as it offers many process variables to get acceptable high quality products. With more and more fish i...

The present study focussed on the use of Foxtail millet (Setaria italica) along with other flour for production of ready-to-eat snack products using extrusion cooking. The ultimate objective is to add value to millet and other subtropical crops to enable their commercialisation and thereby provide additional livelihood opportunities to the farmers in semi‐arid regions. Composite flours were pre...

Wheat is so important in human affairs that its digestibility has been investigated on many occasions. The literature was summarized and fresh experiments carried out by Borgstrom (1941), Macrae, Hutchinson, Irwin, Bacon & McDougall (1942), Heupke (1943), McCance, Widdowson, Moran, Pringle & Macrae (1945), Brull, Barac, Brakier-Zelkowiecz, Clemens, Crismer, Deltombe, Divry, Dubois, Dumont, Dumo...

Wafles In the production of biscuits and waffles, gluten-weak flours are normally required. Previously there was no difficulty in obtaining such flours in Europe, but as more and more strong gluten varieties of wheat are grown in every country, this has become an area of some concern. High-gluten varieties of wheat intrinsically bind more water and this means that to achieve a lower viscosity, ...