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Alessio Cappelli, Mauro Zaninelli, Sirio Cividino, Mattia Fiscella, Enrico Cini, Alessandro Parenti and Piernicola Masella
Chickpeas are one of the most widely consumed legumes in the world. Nevertheless, the literature is lacking studies on the effect of drying and milling processes on chickpea flour characteristics, thus motivating this work. The first aim of this work is ...
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Yana Biletska,Raisa Plotnikova,Olena Skyrda,Myushfik Bakirov,Svitlana Iurchenko,Bella Botshtein
Pág. 50 - 58
The paper reports results from developing a technology of chickpea flour enriched with selenium. The devised technology would allow the intake of the organic forms of the microelement whose deficiency is suffered by 17 % of the global population.The...
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Yana Biletska,Galina Djukareva,Alla Nekos,Andrii Husliev,Anna Krivtsova,Myushfik Bakirov,Valentyn Polupan,Vyacheslav ?nyshchenko,Evgenia Sokolova
Pág. 54 - 61
The content of vitamins and microelements in vegetable powders, flour of legumes and in bread made with their use was investigated. The degree of staling of gluten-free bread was determined and, on the basis of the obtained regularities, the timing of th...
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Abdulraouf Amro, Mohamed Younis, Ayman Ghania
Pág. 87 - 99
Nutritional value of four proteinaceous diets and their physiological effects on honey bee workers were evaluated under laboratory conditions. The tested diets were as follows: diet 1 ? date (Phoenix dactylifera L.) syrup, skimmed milk powder and dried b...
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