Results 171 to 180 of about 10,745 (208)

Variability of carotenoid synthesis and degradation genes in Russian durum wheat cultivars. [PDF]

Vavilovskii Zhurnal Genet Selektsii
Trifonova AA, Boris KV, Dedova LV, Malchikov PN, Kudryavtsev AM.   +4 more
europepmc   +1 more source

Influence of posture during mastication on body composition and nutritional intake in individuals with Down syndrome. [PDF]

PeerJ
Cañizares Prado S, Molina-López J, Moya Ruiz MT, Planells E.   +3 more
europepmc   +1 more source

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Metabolomics and Food Processing: From Semolina to Pasta

Journal of Agricultural and Food Chemistry, 2011
The objective of this study was to investigate the metabolite variations during industrial pasta processing (from semolina to dried pasta) for five different commercial products. Up to 76 metabolites were detected. Significant differences were observed between wholemeal and refined pasta samples, with the wholemeal pasta richer in many classes of ...
Romina, Beleggia, Cristiano, Platani, Roberto, Papa, Annagrazia, Di Chio, Eugenia, Barros, Charlotte, Mashaba, Judith, Wirth, Alessandro, Fammartino, Christof, Sautter, Sean, Conner, Johannes, Rauscher, Derek, Stewart, Luigi, Cattivelli   +12 more
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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.
Erbas, M, Certel, M, Ertugay, MF
openaire   +2 more sources

Small‐Scale Reconstitution of Durum Semolina Components

Cereal Chemistry, 2002
ABSTRACTPasta prepared by extrusion from 25 g of semolina has been compared with that made from a standard laboratory extruder and found to have similar quality. Durum semolina was fractionated into its starch, gluten, water soluble, and residue fractions.
M. J. Sissons, M. C. Gianibelli, I. L. Batey   +2 more
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Fumigation of semolina at Madras

Madras Agricultural Journal, 1950
In September and October 1948 two shipments of semolina (840 tons) were received from Australia and taken to the Provincial Reserve Storage at Madras. A further quantity of 550 tons was added to this stock in January 1949. The off-take of this commodity was very low at this period and the stocks had to remain in storage for a long time.
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Multi-mycotoxin contamination of couscous semolina commercialized in Morocco

Food Chemistry, 2017
The multi-mycotoxin contamination of ninety-eight (98) couscous semolina samples collected from various areas in Morocco was investigated in this study. Samples were surveyed for the presence of 22 mycotoxins (four aflatoxins, ochratoxin A, diacetoxiscyrpenol (DAS), three fumonisins, beauvericin (BEA), deoxynivalenol (DON), 15-acetyl-deoxynivalenol (15-
Abdellah, Zinedine, Mónica, Fernández-Franzón, Jordi, Mañes, Lara, Manyes   +3 more
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Mass Transport Modelling During Semolina Pasta Drying

2006 Portland, Oregon, July 9-12, 2006, 2006
Drying processes are considered on an empirical basis in industrial applications. The results presented in this paper concern theoretical and experimental data, obtained during the drying of semolina pasta. The moisture concentration is modelled for semolina pasta, made from durum wheat, by assuming the mass transfer between the pasta and the air. As
null J. De Temmerman, null P. Verboven, null B. De Ketelaere, null B. Nicolaï, null H. Ramon   +4 more
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Image analysis for detecting insect fragments in semolina

Journal of Stored Products Research, 2011
Abstract Semolina is used for the manufacture of pasta (long goods and short goods) and couscous and any contrasting colored specks adversely affect the appearance of the finished product. The specks result from wheat bran, diseased wheat, ergot or weed seeds. However, there is also the possibility that insect fragments will appear as specks.
K. Bhuvaneswari, Paul. G. Fields, Noel D.G. White, Ashok K. Sarkar, Chandra. B. Singh, Digvir S. Jayas   +5 more
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