scholarly journals Traditional processing methods reduced phytate in cereal flour, improved nutritional, functional and rheological properties

2021 ◽  
pp. e01063
Author(s):  
Richard Atinpoore Atuna ◽  
Philip Narteh Ametei ◽  
Abdul-Aziz Bawa ◽  
Francis Kweku Amagloh
Food Chain ◽  
2014 ◽  
Vol 4 (3) ◽  
pp. 261-274 ◽  
Author(s):  
Eric Badoussi ◽  
Paulin Azokpota ◽  
Yann Madodé ◽  
Polycarpe Kayodé ◽  
Alphonse Dossou ◽  
...  

Author(s):  
Jacek Gołaszewski ◽  
Zbigniew Giergiczny ◽  
Tomasz Ponikiewski ◽  
Aleksandra Kostrzanowska-Siedlarz ◽  
Patrycja Miera

The paper presents the results of research into the influence of calcareous fly ash (CFA) processing methods on the rheological properties of mortars. The study consisted of a comparison of changes of the rheological properties (plastic viscosity and yield value) of the mortars during 90 minutes when CFA, unprocessed or processed by grinding, grain separation, or selective collection from the filter, was used as a substitute for a part of the cement. The results show that processing of CFA decreases its negative influence on the rheological properties; the efficient methods are separation or grinding, while the effect of selective collection is almost insignificant.


10.5219/1294 ◽  
2020 ◽  
Vol 14 ◽  
pp. 271-276
Author(s):  
Ali Aberoumand

Fish is an important food in many Iranian diets. This is a good source of protein. Fish is the main source of animal protein in Iran. The effects of three different traditional processing methods (freezing, brining and frying) on nutritive composition of halva sia fish stored under ambient room conditions were determined. Fresh halva sia fish were obtained from Behbahan fish market. Cooking and processing techniques were carried out on fish Halva sia Parastromateus niger. The proximate composition of raw Parastromateus niger was affected by cooking and processing techniques that were carried out by AOAC methods. Moisture contents decreased in fried and brined fillet while protein, fat and ash contents were significantly increased in fried fillet. The loss of moisture in fried and brined samples amounted to the highest levels; also the protein and fat value was proportionally high. The fish Parastromateus niger showed a decrease in their contents of moisture and fat as affected by frozen storage periods while ash and protein contents were increased after frozen storage periods. The nutritional value fish Parastromateus niger preserved until the end of the storage period.


2014 ◽  
Vol 1046 ◽  
pp. 68-71 ◽  
Author(s):  
Yi Wu ◽  
Yu Kui Ding ◽  
Guo Qing Liu ◽  
Hai Dan Wang ◽  
Jian Wei Zhen

Waste explosives are dangerous marerials and the traditional approaches did not only waste resources, but also caused environment pollution. Separation and recovery can effectively make up the shortage of traditional processing methods. The domestic hybrid methods of separating and recovering explosives are summarized and proposed industrial development direction of separation and recovery of waste explosives is the proper way to dispose discarded or obsolete TNT/RDX/Al explosive.


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