Results 171 to 180 of about 10,981 (221)

Treatment of chickens with fluralaner induced mortality in pyrethroid-resistant Triatoma infestans (Hemiptera, Triatominae). [PDF]

Parasit Vectors
Rocha-Bazán M, Alvedro A, Vázquez-Cañás C, Piñero S, Trezza-Neumayer D, Vassena CV, Enriquez GF, Gaspe MS, Cardinal MV.   +8 more
europepmc   +1 more source

Fortification of Durum Wheat Pasta with Mealworm (Tenebrio molitor) Powder: Physicochemical, Nutraceutical, and Sensory Effects. [PDF]

Molecules
Zielińska E, Sidor P, Pankiewicz U.
europepmc   +1 more source

Some of the next articles are maybe not open access.

Related searches:

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.
Mustafa Erbas
exaly   +3 more sources

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
openaire   +2 more sources

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, Jordi Mañes, Lara Manyes   +2 more
exaly   +3 more sources

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.
openaire   +1 more source

Does Fumigation of Durum Wheat and Semolina with Sulfuryl Fluoride Affect Quality of the Grain, Semolina, and Derived Spaghetti and Bread?

Cereal Chemistry, 2016
There is no information on the effect of sulfuryl fluoride (SF) on durum wheat technological properties and products made from fumigated durum wheat. Durum wheat and semolina were exposed to a range of SF applications under conditions that might be typically encountered in bulk storage facilities used in many countries.
Hwaidi, M. I., Sissons, M., Pleming, D., Collins, P. J.   +3 more
openaire   +2 more sources

Bread-making performances of durum wheat semolina, as affected by ageing

Journal of Cereal Science, 2013
Abstract The present study addresses the influence of ageing on the bread-making performances of durum wheat semolina by bread image analysis. Bread loaves were produced from semolina samples stored in 4 different packaging materials for up to 150 days. Sampling and bread-making trials were performed every 15 days.
LICCIARDELLO, FABIO, Rizzo V., Grillo O., Venora G., MURATORE, Giuseppe   +4 more
openaire   +3 more sources

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
openaire   +2 more sources