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Olfactory Response of Sitophilus zeamais Adults to Odours of Semolina Pasta and Semolina Pasta Enriched with Different Amounts of Acheta domesticus Powder. [PDF]

Insects
The behavioural response of adult maize weevil, Sitophilus zeamais, to different types of semolina pasta enriched or not enriched with increasing proportions (5%, 10%, and 15%) of house cricket (Acheta domesticus) powder was investigated in olfactometer arena bioassays by using trap devices.
Trematerra P, Colacci M, Messia MC, Trivisonno MC, Reale A, Boscaino F, Germinara GS.   +6 more
europepmc   +5 more sources

QUINOA AS A SUBSTITUTE FOR SEMOLINA: SOME ASPECTS AND PROBLEMS OF INTRODUCTION

Food and Environment Safety, 2017
Semolina is one of the most widely used kinds of finely ground cereals, which is easy to digest and assimilate. However, it consists of significant amount of heavy gluten which is not suited for people suffering from celiac diseases. Besides, the content
Sergiy BORUK, Igor WINKLER, Olga ROMANOVSKA, Olga GERYCH   +3 more
doaj   +1 more source

Light filth method on semolina and pasta [PDF]

, 2014
Samples of semolina and pasta were collected from one mill and one pasta plant in Italy for six and four years respectively. They were analyzed by AOAC light filth method (225 g). Altogether, 195 semolina were collected from 2007 to 2012. The mean number of insect fragments detected during this period was 4.9, and each year, a mean of one first instar ...
D.P. LOCATELLI, S. SAVOLDELLI, E. MORONI, L. LIMONTA   +3 more
openaire   +2 more sources

Food Structure Modulation of Antioxidant Bioaccessibility and Gut Epithelial Protection: The Case of Bread and Pasta Made With Pigmented Wheat. [PDF]

Food Sci Nutr
Pigmented wheat was processed into pasta and bread and subjected to in vitro digestion. The resulting bioaccessible fractions were characterized for antioxidant capacity and used to treat Caco‐2 epithelial monolayers under inflammatory conditions. Compared with control wheat, pigmented pasta retained higher antioxidant activity and improved intestinal ...
Feliziani G, Tagliasco M, Suo X, Pellegrini N, Vittadini E, Bordoni L, Gabbianelli R.   +6 more
europepmc   +2 more sources

Application of a D-Optimal Mixture Design for the Development and Optimization of a Pasta Enriched With Pumpkin Products. [PDF]

J Food Sci
ABSTRACT Fortification of wheat‐based products with high‐nutritional‐value ingredients is becoming of great interest as a strategy for producing high‐quality sustainable food products. Therefore, pumpkin products such as pulp (PPU), peel (PPE), and seed (PS) were blended into wheat pasta at different proportions and combinations using D‐optimal mixture
Oufighou A, Brahmi F, Achat S, Smail-Benazzouz L, Arroul Y, Slimani S, Saadi S, Boulekbache-Makhlouf L, Artés-Hernández F, Castillejo N.   +9 more
europepmc   +2 more sources

Analysis of Solvent Retention Capacity and Noodle-making Quality of Commercial Semolina Flour

Shipin gongye ke-ji, 2023
This study selected commercially available eight semolina flour samples and one common wheat flour as raw materials. The particle characteristics, physicochemical indexes and solvent retention capacity were tested with the aim of clarifying the ...
Tengfei WU, Meng CHEN, Xiaojian WANG, Jie WANG, Xueling ZHENG   +4 more
doaj   +1 more source

Nutritional Composition of Semolina Jaggery Diet and its Effect on Reproductive Fitness of Harwich strain Drosophila melanogaster

Journal of Applied Sciences and Environmental Management, 2023
Nutrition plays a pivotal role in the development of an organism. Drosophila melanogaster is an important model for nutritional research. The nutritional composition of semolina-jaggery diet on fecundity and filial generation output of Harwich strain D.
R. Abdulazeez, H. Yusuf, H. O. Suleiman, D. M. Shehu   +3 more
doaj   +1 more source

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

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

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