Modification of Emulsifying Properties of Cereal Flours by Blending with Legume Flours

Properties of duck meat sausages supplemented with cereal flours.

Duck meat sausages were prepared using 10% beef fat (FDS) and 10% hydrated cereal flours including rice (RDS), wheat, corn, millet, and barley to replace fat. Control duck sausages (DS) were also prepared only with duck meat and duck meat plus 10% beef fat. Results showed that protein and fat contents significantly decreased and total expressible fluid reduced with the addition of cereal flours...

Effect of Processing Methods on Proximate Composition of Cereal and Legume flours

Germination and roasting are the simple and easily adaptable technologies for reduction of bulkiness and increasing shelf life of cereal and legume based food formulations [1]. Germination has been reported to induce an increase in free limiting amino acids and available vitamins with modified functional properties of seed components [2]. It has also been shown to decrease anti nutritional fact...

control of the optical properties of nanoparticles by laser fields

در این پایان نامه، درهمتنیدگی بین یک سیستم نقطه کوانتومی دوگانه(مولکول نقطه کوانتومی) و میدان مورد مطالعه قرار گرفته است. از آنتروپی ون نیومن به عنوان ابزاری برای بررسی درهمتنیدگی بین اتم و میدان استفاده شده و تاثیر پارامترهای مختلف، نظیر تونل زنی(که توسط تغییر ولتاژ ایجاد می شود)، شدت میدان و نسبت دو گسیل خودبخودی بر رفتار درجه درهمتنیدگی سیستم بررسی شده اشت.با تغییر هر یک از این پارامترها، در...

Physicochemical modification of native and extruded wheat flours by enzymatic 1 amylolysis 2 Running head : Modification of native and extruded wheat flours by enzymatic 3 amylolysis 4

Triticale Flours: Composition, Properties and Utilization

Triticale (X Triticosecale Wittmack) is an artificial hybrid of wheat (Triticum sp.) and rye (Secale sp.) first bred in laboratories during the late 19 century. In little more than a century, triticale has developed from a biological curiosity to a practical crop. Plant breeders have made efforts to overcome main problems of triticale: preharvest sprouting, susceptibility to diseases, sensitivi...