Results 181 to 190 of about 10,745 (208)

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
openaire   +2 more sources

Isolation of Nicoletella semolina from Equine Tracheal Washes

Journal of Equine Veterinary Science, 2013
The aim of the present study was to describe the prevalence of Nicoletella semolina in equine airways and its relationships with cytological evaluation of tracheal wash (TW). Samples were collected in the framework of routine bacteriological diagnostics of equine TW between May 2010 and June 2011.
Maillard, Karine, Richard, Eric, Kuhnert, Peter, Fortier, Guillaume, Léon, Albertine, Pitel, Pierre-Hugues   +5 more
openaire   +2 more sources

Moisture sorption characteristics of Greek durum wheat semolina

Starch - Stärke, 2013
The moisture sorption isotherms of Greek durum wheat semolina were determined at 25, 30, 35, and 40°C using the gravimetric (static) and the Novasina hygrometric methods. Good agreement was found between sorption isotherms for semolina obtained with the Novasina and the static gravimetric methods.
Evangelos P. Pollatos, Kyriakos A. Riganakos, Panagiotis G. Demertzis   +2 more
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

Shelf life extension of durum semolina‐based fresh pasta

International Journal of Food Science & Technology, 2010
SummaryIn this work, the combined effects of chitosan, modified atmosphere packaging (MAP) and packaging barrier properties on shelf life of fresh pasta is presented. In particular, all pasta samples were packaged under active and passive MAP in two different polymeric films with high and low barrier properties.
Cristina Costa, Annalisa Lucera, Marcella Mastromatteo, Amalia Conte, Matteo Alessandro Del Nobile   +4 more
openaire   +1 more source

Prediction of semolina technological quality by FT-NIR spectroscopy

Journal of Cereal Science, 2011
The feasibility of applying FT-NIR spectroscopy (a rapid and non-destructive method) to evaluate and predict semolina characteristics by means of spectra collected directly from the kernels was investigated. More than 500 samples of durum wheat grains and of the corresponding semolina, representative of the Italian production of 4 different crops (from
N. Sinelli, M.A. Pagani, M. Lucisano, M. G. D'Egidio, M. Mariotti   +4 more
openaire   +2 more sources

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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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
openaire   +1 more source

Some effects of semolina lipoxidase activity on macaroni quality

Journal of the American Oil Chemists' Society, 1955
SummaryIt has been established that durum wheats contain lipoxidase and that the presence of this enzyme is responsible for the low correlation between the pigment content of semolina and the color of macaroni. By taking account of the lipoxidase factor and using a multiple regression equation, it is possible to predict macaroni pigment or percentage ...
openaire   +1 more source