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In this study, thermal inactivation kinetics of Aspergillus flavus in peanut kernel flour at four water activity (aw) levels (0.720, 0.783, 0.846, and 0.921) with three temperatures for each aw was studied using a thermal-death-time heating block system and fitted with first-order kinetic and Weibull models.
The mango seed kernel flour displays interesting antioxidant and antibacterial properties [8-13].
The present study employed three major solid-state substrates as media for EST collection: wheat bran (SW library), defatted soybeans with wheat kernel flour (SS library), and polished rice (SR library), which are used in manufacturing processes of commercial enzymes, shoyu (soy sauce), and Japanese sake, respectively.
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Aflatoxin levels did not vary significantly among the types of market maize products (i.e., maize kernels, flour, or muthokoi).
Milling yields were higher from large kernels, and flour from large kernels had higher water absorbance, brighter white color, and larger particle size.
Maize products were dried maize kernels, maize flour (commercial or locally milled), and muthokoi (kernels with the outer hull removed).
In rye, a high selection pressure is on large, plump kernels, because rye as a crop tends to low kernel size limiting flour yield.
Flour made from the whole kernel is called graham flour and becomes rancid with prolonged storage because of the germ-oil content retained.
Topped with toasted kernels of chickpea flour and cilantro leaves, this dish also became a complete meal -- protein, dairy and starch all disguised within a creamy, crunchy, wonderfully flavorful dish.
Making ethanol from maize is a bit more complicated: the kernels are ground into flour and mixed with water, and enzymes are added to break the carbohydrates from the maize down into sugars, which can then be fermented into ethanol.
To obtain white wheat flour, wheat kernels (total weight ranging 7.6 36 g) were milled using a Quadrumat JR (Brabender, Germany).
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com