Results 1 to 10 of about 10,981 (221)
In Vivo and In Vitro Starch Digestibility of Fresh Pasta Produced Using Semolina-Based or Wholemeal Semolina-Based Liquid Sourdough [PDF]
Foods, 2021 The use of wholemeal flour and sourdough fermentation in different food matrices has received considerable attention in recent years due to its resulting health benefits.
Simonetta Fois +4 more
doaj +3 more sources
Valorizing Carasau Bread Residue Through Sourdough Fermentation: From Bread Waste to Bread Taste [PDF]
MicroorganismsSurplus bread accounts for a significant proportion of food waste in many countries. The focus of this study was twofold: firstly, to investigate the use of carasau bread residue as a sourdough substrate, and secondly, to reuse this sourdough into a new ...
Simonetta Fois +8 more
doaj +2 more sources
Pasting and Gel Behavior of Durum Wheat Derivatives [PDF]
GelsDurum wheat (Triticum durum) is one of the main raw materials in the food industry, used primarily in the production of pasta. During milling, semolina and flour are obtained with different size distributions, and different compositional and functional ...
Diogo Salvati +3 more
doaj +2 more sources
Analysis of Solvent Retention Capacity and Noodle-making Quality of Commercial Semolina Flour
Shipin gongye ke-ji, 2023 This study selected commercially available eight semolina flour samples and one common wheat flour as raw materials. The particle characteristics, physicochemical indexes and solvent retention capacity were tested with the aim of clarifying the ...
Tengfei WU +4 more
doaj +1 more source
Foods, 2023 Pasta is a staple food in the Mediterranean diet, primarily manufactured with two essential ingredients, semolina and water; nowadays, it is often supplemented with functional ingredients.
Pasquale Catzeddu +7 more
doaj +1 more source
Journal of Applied Sciences and Environmental Management, 2023 Nutrition plays a pivotal role in the development of an organism. Drosophila melanogaster is an important model for nutritional research. The nutritional composition of semolina-jaggery diet on fecundity and filial generation output of Harwich strain D.
R. Abdulazeez +3 more
doaj +1 more source
Characterization of Durum-Wheat Pasta Containing Resistant Starch from Debranched Waxy Rice Starch
Foods, 2023 Durum wheat spaghetti samples prepared with increasing levels of resistant starch (RS) from debranched waxy rice starch (DWRS; i.e., 0, 5, 10, 15 g/100 g w/w) were analyzed for chemical composition, quality and sensory parameters and in vitro starch ...
Mariasole Cervini +3 more
doaj +1 more source
Proceedings, 2023 Several studies have focused on reducing the glycemic and insulinemic responses of starchy foods to lower the risks for major non-communicable diseases.
Marianna Tagliasco +3 more
doaj +1 more source
Agriculture, 2023 This research explores the potential of using common duckweed (Spyrodela polyrhiza) as a feeding substrate and supplement for yellow mealworm production. Duckweed is known for its high content of protein (20–35%) and essential amino acids.
Odunayo A. Toviho +3 more
doaj +1 more source
Application of the Ohmic Heating Process to Make a Semolina Dessert with Milk
Turkish Journal of Agriculture: Food Science and Technology, 2023 Traditional milk desserts are one of the most essential dessert groups that Turkish society consumes. Due to foaming activity, it was aimed to investigate the feasibility of the ohmic heating system to produce a semolina dessert with milk.
Hatice Pınar Yüksel +2 more
doaj +1 more source