Results 171 to 180 of about 4,440 (207)

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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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
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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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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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Properties of extrudates produced from semolina

2013
The aim of this research was to determine properties of extrudates produced from semolina with moisture set to 15% and 20%. Semolina was extruded in extruder Do-Coder, Brabender 19/20 DN ; GmbH, Duisburg, Germany at temperature profile 135/170 °C, with screw 4:1 and 4 mm die, and extrudate diameter, expansion ratio, texture and viscosity were ...
Jozinović, Antun, Vila, Sonja, Šubarić, Drago, Ačkar, Đurđica, Babić, Jurislav, Guberac, Vlado   +5 more
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Assessment of the cooking properties of semolina

Food processing industry
Манная крупа – распространенный продукт питания населения нашей страны, особенно в детском рационе. Она обладает высокой калорийностью, питательной ценностью и хорошей усвояемостью. Органолептические показатели (цвет, вкус, запах) введены во все отраслевые стандарты на зернопродукты и характеризуются обычно как «свойственный данному виду зернопродуктов
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Genetic and Agronomic Effects on Semolina Milling Value of Durum Wheat

Crop Science, 1999
The performance of durum wheat (Triticum durum Desf.) during primary processing is an important commercial characteristic, hut little is known about the influence of varietal and agronomic factors on semolina milling value. This study was conducted to determine whether genetic and agronomic factors affect the semolina value of durum wheat, specifically
Chaurand, Marc, Lempereur, I., Roulland, T.M., Autran, J.C., Abecassis, J.   +4 more
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Determination of semolina adulteration by NIR spectroscopy

Proceedings of the 20th LACCEI International Multi-Conference for Engineering, Education and Technology: “Education, Research and Leadership in Post-pandemic Engineering: Resilient, Inclusive and Sustainable Actions”, 2022
Jimy Oblitas, Yuleyci Cieza, Wilson Castro   +2 more
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semolina, n.

2023
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Semolina

Scientific American, 1876
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