Results 21 to 30 of about 5,573 (196)
Development and Characterization of Low-Glycemic Couscous Enriched With β-Glucans and Proteins. [PDF]
Food Sci NutrTraditional couscous production with 50/50 blends of different raw materials (wheat, barley and lentil). ABSTRACT In this study, a novel functional couscous with reduced glycemic potential was developed by enrichment of traditional couscous with β‐glucan and protein through the addition of hull‐less barley (cv. Chifaa) and lentil flours.
Surek E +10 more
europepmc +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 +4 more
openaire +4 more sources
Evaluation of the Phenolic Profile and Antioxidant Capacity of Landraces and Modern Tunisian Durum Wheat Genotypes Under Organic Farming System. [PDF]
Food Sci NutrThis study evaluated the effects of organic and conventional farming systems on the phenolic profile and antioxidant capacity of 13 Tunisian durum wheat varieties, including traditional landraces and modern genotypes. Phenolic compounds were characterized by UHPLC–MS, while antioxidant capacity was assessed using the FRAP assay.
Boukrain A, Brinsi C, Mejri M.
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
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
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 +3 more
doaj +1 more source
Protocol for durum wheat milling into semolina [PDF]
, 2022 We are now currently and routinely using the durum wheat milling protocol for the production of semolina and most of the durum wheat samples that were analyzed in the laboratory of the CIMMYT headquarters, were milled into semolina rather than ...
CGIAR Research Program on Wheat
core +1 more source
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 +3 more
doaj +1 more source
Characterization of Durum-Wheat Pasta Containing Resistant Starch from Debranched Waxy Rice Starch
Foods, 2023 Durum wheat spaghetti samples prepared with increasing levels of resistant starch (RS) from debranched waxy rice starch (DWRS; i.e., 0, 5, 10, 15 g/100 g w/w) were analyzed for chemical composition, quality and sensory parameters and in vitro starch ...
Mariasole Cervini +3 more
doaj +1 more source
DEVELOPMENT ON SELECTED PHYSICAL PROPERTIES OF SEMOLINA [PDF]
, 2009 peer reviewedA total of 30 adult Tribolium confusum were captured from storage semolina silos and placed in 1 kg of fresh semolina. During 2 months of storage in the laboratory, impact of presence and development of these insects on selected properties ...
Attia, H. +5 more
core +1 more source