Flours foods

Singh, R. K., Nielsen, S. S., Chambers, J. V., Martinez-Serna, M., and Villota, R. (1991). Selected characteristics of extruded blends of milk protein raffinate or nonfat dry milk with com flour. /. Food Process. Preserv. 15, 285-302. 

Maruatona, G. N., Duodu, K. G., and Minnaar, A. (2010). Physicochemical, nutritional and functional properties of marama bean flour. Food Chem. 121, 400M 05. 

Rostagno, M.A., Arafajo, J.M.A., and Sandi, D. 2002. Supercritical fluid extraction of isoflavones from soybean flour. Food Chem. 78 111-117. 

Katti, S. V., Kumar, S., and Malleshi, N. G. (2008). Studies on the effect of milling finger millet in different pulverisers on physicochemical properties of the flour. ]. Food Sci. Technol. 45, 398-405. 

Leszczynska, J., Ljicka, A., Bryszewska, M. 2006. The use of transglutaminase in the reduction of immunoreactivity of wheat flour. Food Agric Immunol 17(2) 105—113. 

Rahma, E.H. and Abd El Aal, M.H. (1988) Chemical characterisation of peach nut oil an protein functional properties, in vitro digestibility and amino acids profile of flour. Food Chem., 28,31—43. Raie, M.Y. and Salma, S. (1985) Sesamum indicum and Papaver somniferum oils. Fette Seif Anstrichm., 87, 246-247. 

Comai, S., Bertazzo, A., Bailoni, L., Zancato, M., Costa, C., and Allegri, G. (2007). The content of proteic and nonproteic (free and protein-bound) tryptophan in quinoa and cereal flours. Food Chem. 100,1350-1355. 

Park, S. and Morita, N. (2005). Dough and breadmaking properties of wheat flour substituted by 10% with germinated quinoa flour. Food Sci. Technol. Int. 11,471 76. 

Liu W, Zhang Z, Yang L. Chemiluminescence microfluidic chip fabricated in PMMA for determination of benzoyl peroxide in flour. Food Chem 2006 95 693-8. 

Hsieh, O.A.L. A.S. Huang S.S. Chang, Isolation and identification of objectional volatile flavor compounds in defatted soybean flour./. Food Chem. 1982, 47, 16—18. 

Wolter, A., Hager, A.-S., Zannini, E., Galle, S. et oL (2014) Evaluation of exopolysaccharide producing Weissella cibaria MGl strain for the production of sourdough from various flours. Food MicrobioL, 37, 44-50. 

Ruales, J., P61it, P., and Nair, B.M., Evaluation of the nutritional quality of flakes made of banana pulp and full-fat soya flour. Food Chem., 36, 31, 1990. 

Acetylated distarch oxypropanol Aluminum starch octenyl succinate 2-Chloro-1-propanol Propylene oxide food, freezing Perfluorohexane food, high protein Soybean (Glycine soja) flour food, infant Lactose food, malted Diastase... 

Vemaza, M.G., Dia, V.P., de Mejia, E.G., Chang, Y.K., 2012. Antioxidant and antiinflammatory properties of germinated and hydrolysed Brazilian soybean flours. Food Chemistry 134, 2217-2225. 

Piechocki J, Zdanis D, Norris LM, Rakitsky W. Lipid-rich microalgal flour food compositions. US 20110256282. Solazyme Roquette Nutritionak 2010. 

Takeoka GR, Wong RY, Dao L., Felker P. Identification of 5,6-dihydro-6-propyl-2H-pyran-2-one as the major volatile constituent in mesquite (Prosopis) flour. Food Chem. 2009 115 1025-1027. 

Fan, L Zhan, S Yu, L Ma, L. Evaluation of antioxidant property and quality of breads containing Auricularia auricula polysaccharide flour. Food Chemistry, 2006, 101, 1158-1163. 

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