Results 141 to 150 of about 5,573 (196)

Changes in the Profile of Phytochemicals During Processing of Durum Pasta Fortified with Broccoli Leaf Powder and Its Effect on Bioactive Properties. [PDF]

Molecules
Drabińska-Fois N, Nogueira M, Nowicka P, Jeż M, Honke J, Manis C, Michalska-Ciechanowska A.   +6 more
europepmc   +1 more source

Development and Characterization of Meat-Based Pasta Enriched with Apple and Sugar Beet Fibers. [PDF]

Foods
Manoliu DR, Ciobotaru MC, Ciobanu MM, Boișteanu PC.   +3 more
europepmc   +1 more source

Assessment of Quality and Environmental Impact of Artisanal Fresh Pasta Fortified with Agri-Food By-Products. [PDF]

Foods
Ayub M, Le Rose A, Panza O, Caro D, Del Nobile MA, Conte A.   +5 more
europepmc   +1 more source

A New Approach with Agri-Food By-Products: A Case Study of Fortified Fresh Pasta with Red Onion Peels. [PDF]

Foods
Pagazzo A, Bavaro AR, D'Antuono I, Linsalata V, Cardinali A, Conte A, Del Nobile MA.   +6 more
europepmc   +1 more source

Comparison of the Safety and Efficacy of Oral L-arginine for the Treatment of Cognitive Impairment in Older Adults: A Prospective, Randomized, Placebo-Controlled Pilot Study. [PDF]

Cureus
Teotia S, Rana AK, Gupta V.
europepmc   +1 more source

Evaluation of the Effectiveness of Semolina in Improving the Bond Strength of Metal Alloys and Acrylic Resins for the Fabrication of Hybrid Prostheses for Implant Restoration: An In Vitro Study. [PDF]

Cureus
Echhpal UR, Shah KK, R S.
europepmc   +1 more source

Moisture Adsorption Behaviour of Semolina and Farina

Journal of Food Engineering, 2005
Abstract Moisture adsorption isotherms of semolina (from hard wheat) and farina (from soft wheat) were determined at 20, 35, 50 and 60 °C using the isopiestic method. The adsorbed moisture content significantly affected ( p m 0 ) for two products were calculated from BET and GAB equations.
Muharrem Certel, Mustafa Erbaş
exaly   +4 more sources

Impact of Heat Treatments on Technological Performance of Re-Milled Semolina Dough and Bread

LWT - Food Science and Technology, 2020
Re-milled semolina used for bread making is appreciated from consumers for its typical sensory features and nutritional attributes. Fluid bed drying treatment can be applied to semolina to change its bacteriological properties, to prolong shelf life by ...
Annalisa Romano, Assunta Raiola, Assunta Raiola   +2 more
exaly   +2 more sources

Effect of Hydrothermal Treatment on Physical and Semolina Milling Properties of Barley

Journal of Food Engineering, 2020
Barley samples were treated hydrothermally (HTT) to modify their physical properties for the production of semolina. HTT has increased the hardness value and firming of the barley structure with more compactly packed starch in the protein matrix of ...
Suresh D Sakhare, Aashitosh A Inamdar
exaly   +2 more sources