Results 11 to 20 of about 10,745 (208)
Dietary Patterns and Their Association With Body Fat Percentage Among Ready-Made Garment Workers in Dhaka and Chattogram, Bangladesh. [PDF]
Public Health ChallReady‐made garment workers in Bangladesh show high rates of overweight, elevated body fat, and micronutrient deficiencies, linked to carbohydrate‐ and festive food–rich diets, highlighting the need for targeted workplace nutrition interventions to improve diet quality and reduce obesity‐related health risks.
Hossain MS +5 more
europepmc +2 more sources
Agriculture, 2023 This research explores the potential of using common duckweed (Spyrodela polyrhiza) as a feeding substrate and supplement for yellow mealworm production. Duckweed is known for its high content of protein (20–35%) and essential amino acids.
Odunayo A. Toviho +3 more
doaj +1 more source
Effect of iodine in semolina matrices [PDF]
Journal of Cereal Science, 2012 The effect of starch-protein interactions on the ability of linear starch chains to bind iodine was investigated in 4 types of semolina. Based on K/S (absorption/scattering coefficient) spectra, obtained after equilibration above K2SO4 and exposure to iodine vapor, and X-ray diffraction, semolina samples showed differences in chain mobility, iodine ...
A. Marti, M.A. Pagani, K. Seetharaman
openaire +2 more sources
Nicoletella semolina in the airways of healthy horses and horses with severe asthma
Journal of Veterinary Internal Medicine, 2021 Background Nicoletella semolina was identified in the airways of horses and its low prevalence could be because of its difficult differentiation from other Pasteurellaceae. Objectives To develop a molecular method for the identification of N.
Flavie Payette +4 more
doaj +1 more source
Pasta-making properties of the new durum wheat variety biensur suitable for the northern mediterranean environment [PDF]
, 2018 Industrial pasta is commonly made from mixtures of semolina from different durum wheat varieties, and there is a very low market presence of mono-varietal pasta from local, short supply chains. In this work, dough rheological properties and pasta quality
Cortivo, C. Dal +5 more
core +2 more sources
Foods, 2020 Although most of the durum wheat produced in the Canadian prairies in 2017 and 2018 met the test weight (TW) requirements for the top grades of Canada Western Amber Durum (CWAD), some samples of top grades were inferior in milling quality.
Kun Wang, Bin Xiao Fu
doaj +1 more source
Application of the Ohmic Heating Process to Make a Semolina Dessert with Milk
Turkish Journal of Agriculture: Food Science and Technology, 2023 Traditional milk desserts are one of the most essential dessert groups that Turkish society consumes. Due to foaming activity, it was aimed to investigate the feasibility of the ohmic heating system to produce a semolina dessert with milk.
Hatice Pınar Yüksel +2 more
doaj +1 more source
Plants, 2023 Durum wheat varieties are important sources of nutrients and provide remarkable amounts of phytochemicals. Especially, phenolics, which are mostly located in external layers of grains, have recently gained increased interest due to their high antioxidant
Valeria Menga +7 more
doaj +1 more source
Determination Methods Of Defrosted Protein-vegetable Mixtures Parameters Development [PDF]
, 2018 The aim of the work is to develop methods of investigating the influence of semolina and extruded semolina on quality and quantity parameters of mixtures with milk-protein concentrates in a cycle of freezing-defrost that allows to substantiate resource ...
Chepel, N. (Natalia) +7 more
core +2 more sources
Changes during the extrusion of semolina in mixture with sugars
Czech Journal of Food Sciences, 2001 Wheat semolina and its mixtures with 5% glucose, fructose of sucrose were processed in a sigle screw extruder at the maximum temperature of 140°C and the processing time of 30 s.
A. Farouk Mansour +3 more
doaj +1 more source