Results 21 to 30 of about 10,745 (208)

Impact of Variation in Amylose Content on Durum Wheat cv. Svevo Technological and Starch Properties

Foods, 2023
Reserve starch, the main component of durum wheat semolina, is constituted of two glucan homopolymers (amylose and amylopectin) that differ in their chemical structure.
Mike Sissons, Samuela Palombieri, Francesco Sestili, Domenico Lafiandra   +3 more
doaj   +1 more source

Development of Rhyzopertha dominica (F.) (Coleoptera Bostrichidae) on durum wheat kernels and semolina

Journal of Entomological and Acarological Research, 2011
he time necessary to larvae of Rhyzopertha dominica to drill kernels with or without dusts (semolina or debris from adults), and the possibility of development on semolina were evaluated.
Lidia Limonta, Matteo Carlo Morosini, Daria Patrizia Locatelli   +2 more
doaj   +1 more source

Suitability of Semolina, Cracked Wheat and Cracked Maize as Feeding Commodities for Tribolium castaneum (Herbst; Coleoptera: Tenebrionidae)

Insects, 2020
In the current study it was investigated the suitability of semolina, cracked wheat and cracked maize as feeding commodities for the red flour beetle, Tribolium castaneum (Herbst) (Coleoptera: Tenebrionidae).
Anna Skourti, Nickolas G. Kavallieratos, Nikos E. Papanikolaou   +2 more
doaj   +1 more source

Isotope Fingerprints of Common and Tartary Buckwheat Grains and Milling Fractions: A Preliminary Study

Foods, 2022
The grains and milling fractions of common buckwheat (Fagopyrum esculentum Moench) and Tartary buckwheat (Fagopyrum tataricum (L.) Gaertn.) are widely used for both industrial and small-scale food and non-food products.
Lovro Sinkovič, Nives Ogrinc, Doris Potočnik, Vladimir Meglič   +3 more
doaj   +1 more source

Functional, Nutritional, and Sensory Quality of Mixed Flours-Based Breads as Compared to Durum Wheat Semolina-Based Breads

Foods, 2021
Increasing preference of consumers and bakers towards bread manufactured with mixed flours and/or sourdough drove us to investigate about influence of flours and sourdough on crumb grain, chemical, sensory, and in vitro glycaemic index (GI) and ...
Mariagrazia Molfetta, Giuseppe Celano, Fabio Minervini   +2 more
doaj   +1 more source

Optimization of cooking, textural, and sensorial qualities of macaroni supplemented with tef (Eragrostis tef (Zucc.) Trotter) and chickpea flours

International Journal of Food Properties, 2022
Durum wheat semolina is the preferable ingredient for pasta products preparation. However, it has low protein quality, micronutrient and fiber composition.
Tamirat Kore, Workineh Abebe, Paulos Getachew   +2 more
doaj   +1 more source

Low-Cost Gelling Agent in Tissue Culture Technology for the Orchid Regeneration [PDF]

Romanian Journal of Horticulture, 2022
Orchid is one of the most important cut flowers, grown in Sri Lanka for export and local market. One of the majors constrains in expanding the orchid cultivation is limited supply of quality planting materials.
P.U. KUMARA, A.G.K.K.M.W. Atapattu, H.M.I. Herath, D.L.C.K. Fonseka, K.K.I.U. Aruna Kumara, F.M.M.T. Marikar   +5 more
doaj   +1 more source

Influence of Wheat-Milled Products and Their Additive Blends on Pasta Dough Rheological, Microstructure, and Product Quality Characteristics

International Journal of Food Science, 2013
This study is aimed to assess the suitability of T. aestivum wheat milled products and its combinations with T. durum semolina with additives such as ascorbic acid, vital gluten and HPMC (Hydroxypropyl methyl cellulose) for pasta processing quality ...
B. Dhiraj, P. Prabhasankar
doaj   +1 more source

Processing of Sorghum From Different Varieties and Hybrids for Semolina and Their Products [PDF]

, 2015
The present study was undertaken with the objective to standardise procedures for preparation of semolina (rava) from sorghum, to identify the best genotype for preparation of semolina and to study the nutritional quality parameters of semolina.
Chavan, U. D. (U), Patil, J. V. (J), Patil, S. S. (S), Rao, B. D. (B)   +3 more
core   +3 more sources

Extrusion of wheat semolina and cocoa shells

Food Science and Applied Biotechnology, 2021
Extrusion of wheat semolina and milled cocoa shells using a single screw extruder Brabender 20DN was carried out. Full factorial experiment 23 was used to investigate the effect of the quantity of cocoa shells, moisture of the material and temperature of the matrix on the density and expansion index of extrudates.
Erik Valov, Naiden Delchev, Bojidar Bozadjiev, Ventsislav Nenov Nenov, Nesho Georgiev Toshkov   +4 more
openaire   +2 more sources