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Journal ArticleDOI
Physical characteristics of vegetable foodstuffs that could influence bowel function
TL;DR: Two properties of the fibre of commonly eaten vegetables and fruit, namely water-holding capacity (w.h.c.) and ion exchange capacity, are described to suggest that in their natural state, bran are better as hydrophilic laxatives than bananas, cauliflower, potatoes and turnip.
Journal ArticleDOI
Microwave, infrared and infrared-microwave combination baking of cakes
TL;DR: In this paper, the quality of cakes during baking in microwave, infrared (IR) and IR-microwave combination ovens was compared. Quality parameters evaluated were weight loss, specific volume, firmness and colour of cakes.
Journal ArticleDOI
Peanut Hull Flour as a Potential Source of Dietary Fiber
J. L. Collins,Angela R. Post +1 more
TL;DR: Peanut hull flour (PHF) was prepared from two types of peanuts and subsequently analyzed and evaluated as a dietary fiber source in this paper, where PHF averaged 47.3% crude fiber and neutral detergent fiber content was 78.1%.
Journal Article
흰찰쌀보리 가루를 이용한 제빵특성 연구 - 1. 흰찰쌀보리 - 밀가루 혼합분 반죽의 물성 -
TL;DR: In this article, the authors show that 30% of the ascorbic acid as well as the HPMC (hydroxy propyl methyl cellulose) acid are found to be carcinogenic.