Results 101 to 110 of about 4,440 (207)

Modeling of Shrinkage During Desiccation of Extruded Durum Semolina Pasta

, 2016
Extruded durum semolina pasta was dried over saturated salt solutions, and ...
Griessman, Alex Ross
core  

Cooking Recipe for Semolina pudding

Cooking Recipe for Semolina pudding in the project https://gams.uni-graz.at ...
Helmut W. Klug, Christian Steiner, Astrid Böhm, Julia Eibinger, Barbara Denicoló   +4 more
openaire   +1 more source

Effect of moisture content on properties of semolina extrudates

, 2012
Ekstruzija je suvremeni postupak obrade različitih vrsta sirovina i proizvodnje širokog spektra prehrambenih proizvoda, pri čemu se kao osnovna sirovina često koristi pšenična krupica.
Vračević, Ružica
core  

Impact of durum wheat grain composition on semolina yield and pasta quality

, 2016
In Italy, France and Greece, traditional dried pasta are manufactured exclusively from durumwheat semolina and water. Thus, spaghetti quality is directly linked with the durum wheatgrain quality.
Joubert, Marianne, Lullien-Pellerin, Valerie, Morel, Marie Helene   +2 more
core  

Thermal Inactivation of Salmonella, Escherichia coli, and Enterococcus faecium NRRL B-2354 in Pasta Matrices

Journal of Food Quality
Limited data are currently available characterizing the thermal resistance of foodborne pathogens in semolina flour and intermediate pasta matrices representative of commercial conditions during processing.
Kristi S. Gowans, Bradley J. Taylor, Brad D. Geary, Richard A. Robison, Gene J. Ahlborn   +4 more
doaj   +1 more source

Influence of Semolina Cream Addition on the Bioaccessibility of Polyphenols in Walnut-Filled Pastry (Sobiyet)

Walnuts are widely consumed around the world, and are often used as a filling for pastries, especially in East Asia. In this study, a popular pastry called "sobiyet" was examined to evaluate the interactions between semolina cream and walnuts.
Bakir, Sena, Ozdal, Tugba, Capanoglu, Esra, Kamiloglu, Senem   +3 more
core   +2 more sources

Digital Image dataset for Poppy seed adulteration with Semolina

It contains high-quality images of Poppy seed adulteration with Semolina (Suji) at different proportions:- 10%, 20%, 30%, 40%, 50%, and 100 ...
Sarkar, T
core   +1 more source

A novel approach to define inter-protein relationships in semolina and in pasta

, 2003
The aim of this work was to relate the surface hydrophobicity properties of semolina proteins and the accessibility of their thiol groups in two durum wheat cultivars with the cooking quality of pasta.
F. Bonomi, M. Mariotti, M. G. D'Egidio, S. Iametti, M.A. Pagani   +4 more
core  

Potential allergens in durum wheat semolina and pasta: fate during cooking and digestion

, 2004
The aim of this study was to identify the potential allergens of durum wheat semolina and pasta and to determine their fate during pasta cooking and proteolytic digestion.
M. DE ZORZI, PASINI, GABRIELLA, CURIONI, ANDREA, M. VEGRO, SIMONATO B   +4 more
core  

Gold Nanoparticles as a Possible Tool to Untangle Some Structural Features of the Gluten Network. [PDF]

Foods
Emide D, D'Auria G, Iametti S, Barbiroli A, Marengo M, Mamone G, Ferranti P, Bonomi F.   +7 more
europepmc   +1 more source