Results 71 to 80 of about 71,349 (258)

Influence of chestnut flour addition on quality characteristics of pasta made on extruder and minipress

Czech Journal of Food Sciences, 2016
Durum semolina was replaced with 10, 15, and 20% of chestnut flour. Pasta was produced on a single screw extruder with the temperature profile of 80/90/90°C and on a laboratory minipress.
Indira Kosović, Marko Jukić, Antun Jozinović, Đurđica Ačkar, Daliborka Koceva Komlenić   +4 more
doaj   +1 more source

Phenolic‐Associated Dietary Fiber Ingredients From Agro‐Industrial Residues: Processing‐Dependent Identity and Food‐Grade Translation

ChemFoodChem, EarlyView.
Agro‐industrial residues contain dietary fiber and phenolics, but coexistence alone does not establish a phenolic‐bound ingredient. Processing‐dependent identity is verified through fraction‐specific analysis and common‐basis mass balance. Food‐grade translation requires final‐product performance, sensory acceptance, safety, and claim‐matched ...
Yitong Niu, Ireland LaBass, Sicheng Wang, Cheu Peng Leh, Ting Han   +4 more
wiley   +1 more source

PRODUCTION OF SAFE AND HEALTHY PRETZELS [PDF]

Egyptian Journal of Agricultural Sciences, 2020
Hoda Hafez, Ashgan Aly
doaj   +1 more source

Development of Pasta Products with Nonconventional Ingredients and Their Effect on Selected Quality Characteristics: A Brief Overview

International Journal of Food Science, 2019
Pasta is a widely consumed food in all over the world. Coarse semolina obtained from durum wheat and water are the main ingredients of conventional pasta products.
R. A. T. Nilusha, J. M. J. K. Jayasinghe, O. D. A. N. Perera, P. I. P. Perera   +3 more
doaj   +1 more source

Recent Advances in Prussian Blue Analogs as Capacitive Deionization Electrode Materials: Fundamentals, Structure–Performance Relationships, and Design Strategies

ENERGY &ENVIRONMENTAL MATERIALS, EarlyView.
This review systematically examines the fundamental ion‐storage mechanisms, the structural chemistry, and redox behavior of Prussian blue analogs as Faradaic electrodes in capacitive deionization, their intrinsic limitations and engineering optimization strategies, and the critical materials‐to‐device considerations required to advance PBA‐based CDI ...
Adekunle Adedapo Obisanya, Long Pan, Yao Dong, Faming Gao, Jianren Wang   +4 more
wiley   +1 more source

A TIME-SERIES ANALYSIS OF THE U.S. DURUM WHEAT AND PASTA MARKETS [PDF]

A quarterly, partial-equilibrium vector-autoregression model of the U.S. durum wheat and pasta markets was estimated and simulated under three trade-barrier changes that are of potential relevance for the current round of WTO agricultural negotiations: a
Rich, Karl M., Babula, Ronald A.
core  

Electrolyte Engineering for High‐Energy Conversion‐Type Cathodes in Lithium Metal Batteries: Progress and Challenges

ENERGY &ENVIRONMENTAL MATERIALS, EarlyView.
A critical overview of electrolyte engineering for conversion‐type cathodes in lithium metal batteries is presented. Advanced electrolyte systems are summarized with emphasis on Li+ solvation‐structure‐driven interfacial chemistry and electrochemical performance.
Yihan Qiu, Yufan Peng, Jiale Xia, Jinping Liu   +3 more
wiley   +1 more source

Mango Seed Valorization: Sustainable Source of Nutrients, Bioactives, and Value‐Added Applications

Food Chemistry International, EarlyView.
Highlighting mango seed as a valuable yet overlooked by‐product, promoting its utilization and reducing agroindustrial waste. ABSTRACT Mango (Mangifera indica L.) is one of the most widely cultivated tropical fruits, generating large quantities of by‐products during processing, with mango seed representing 20%–25% of the whole fruit weight ...
Priyanka Yadav, Mazia Ahmed, Unaiza Iqbal, Pinki Saini   +3 more
wiley   +1 more source

Influence of low and high temperature drying on defects and quality of dry pasta

, 2023
openLa presente tesi ha lo scopo evidenziare gli effetti del processo di essiccazione sui difetti e sulla qualità della pasta. In letteratura, infatti, esistono nume- rosi studi che mostrano la relazione fra la qualità della pasta e la componente ...
ZANLORENZI, ELISA
core  

Physicochemical, Functional, and Health‐Promoting Properties of Processed Nettle (Urtica Dioica) Leaves: A Review

Future Postharvest and Food, EarlyView.
Stinging nettle (Urtica dioica L.) leaves are a nutrient‐dense source of proteins, dietary fiber, chlorophylls, carotenoids, and phenolic compounds. Processing technologies enable the production of powders and extracts for incorporation into bakery, beverage, dairy, and nutraceutical products; however, challenges remain regarding sensory quality ...
Mary Nkongho Tanyitiku, Rakshya Pandit, Mihiri Vanniarachchy   +2 more
wiley   +1 more source