Results 21 to 30 of about 10,981 (221)
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 +2 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
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
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 +2 more
doaj +1 more source
Qualitative Characteristics of Semolina-Pulse Flour Mixes and Related Breads. [PDF]
FoodsIn recent years, pulse flours have gained attention in baked goods for their nutritional value. This study evaluated the effects of incorporating common bean, yellow pea, and grass pea flours (20%, 30%, 40%) into durum wheat semolina on the technological, physical, and rheological properties of flours, doughs, and breads.
Canale M +8 more
europepmc +3 more sources
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 +2 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 +4 more
openaire +2 more sources
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 +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 +5 more
doaj +1 more source
Variations in yield and gluten proteins in durum wheat varieties under late-season foliar versus soil application of nitrogen fertilizer in a northern Mediterranean environment [PDF]
, 2017 BACKGROUND: With the increasing demand for high-quality foodstuffs and concern for environmental sustainability, late-season nitrogen (N) foliar fertilization of common wheat is now an important and widespread practice.
Bonas, Urbana +6 more
core +1 more source