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flour

Agenparl English Educazione Scienza e Tecnologia Social Network

THE IN VIVO DIGESTIBILITY STUDY OF BANANA FLOUR WITH HIGH CONTENT OF RESISTANT STARCH AT DIFFERENT RIPENING STAGES

Redazione
(AGENPARL) – LONDON (UNITED KINGDOM), lun 30 novembre 2020 Resistant starch, a functional food ingredient, can improve the nutritional value of food products. In this study, the in vitro digestibility of starch from banana flour at four ripening stages was evaluated. The result showed that the resistant starch content of......
Agenparl English Educazione Scienza e Tecnologia Social Network

THE SCIENCE OF THE PERFECT CAKE

Redazione
(AGENPARL) – CAMBRIDGE (UNITED KINGDOM), lun 23 novembre 2020 Introduction and aims The quintessential British ritual of afternoon tea began around 1840. It was the creation of Anna Maria Russell, the Duchess of Bedford and lifelong friend of Queen Victoria, who reportedly introduced the idea to fill her need for......
Agenparl English Educazione Scienza e Tecnologia Social Network

DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY EXHIBITS NEW FOOD PRODUCTS

Redazione
(AGENPARL) – CAPE TOWN (SOUTH AFRICA), gio 19 novembre 2020 On the recent 32nd anniversary of the New Product Launch, Head of Department of Food Science and Technology, Prof Jessy Van Wyk expressed her contentment with the students’ proficiency in producing new food products from insects essentially for poor communities.......
Agenparl French Agroalimentare Educazione Scienza e Tecnologia Social Network

TREIZE NOUVEAUX CANDIDATS ONT FAIT LEUR RENTRéE EN BP RESPONSABLE D’ENTREPRISE AGRICOLE AU CFPPA DE SAINT-FLOUR (CANTAL)

Redazione
(AGENPARL) – LEMPDES (FRANCE), dom 01 novembre 2020 Ce lundi matin, c’était le grand jour pour Hugo, Mathilde, Rémi, Aurélien, Emilie et huit autres élèves qui faisaient leur rentrée en brevet professionnel « Responsable d’entreprise agricole » au Centre de formation professionnelle et de promotions agricoles pour adultes de Saint-Flour. En s’inscrivant......

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