Effects of Two-Step Transamidation of Wheat Semolina on the Technological Properties of Gluten
Foods, 2016 Celiac disease (CD) is an immune-mediated disorder caused by the ingestion of wheat gluten. A lifelong, gluten-free diet is required to alleviate symptoms and to normalize the intestinal mucosa.
Salvatore Moscaritolo +3 more
doaj +1 more source
Application of near‐infrared handheld spectrometers to predict semolina quality [PDF]
Journal of the Science of Food and Agriculture, 2020 AbstractBACKGROUNDDurum wheat semolina is the best raw material for pasta production and its protein content and gluten strength are essential for cooking quality. The need to develop rapid methods to speed up quality control makes near‐infrared spectroscopy (NIR) a useful method that is widely accepted in the cereal sector.
Cristina Cecchini +4 more
openaire +3 more sources
Protein Maps for Durum Wheat Precision Harvest and Pasta Production
Plants, 2022 The quality traits of dough and dry pasta obtained from semolina (Triticum durum Desf. var. Biensur), harvested from a 13.6 ha field, subjected to variable-rate nitrogen (N) fertilization, were assessed to test site-specific pasta production for a short ...
Giovanna Visioli +7 more
doaj +1 more source
Aspergillus section Flavi and aflatoxins in Algerian wheat and derived products [PDF]
, 2010 Wheat and its derivatives are a very important staple food for North African populations. The aim of this study was to analyze populations of Aspergillus section Flavi from local wheat based on aflatoxins (AFs),cyclopiazonic acid (CPA) and sclerotia ...
Bouras, Noureddine +5 more
core +3 more sources
Impact of durum wheat milling on the deoxynivalenol distribution in the outcoming fractions [PDF]
, 2009 International audienceThe milling behavior of two naturally infected samples from durum wheat grains displaying contrasting levels of mycotoxins were analyzed.
Abecassis, Joel +6 more
core +3 more sources
Elaboración de un producto tipo ‘pasta alimenticia’ a partir de residuos de plátano hartón prefreído
Ciencia y Agricultura, 2017 El propósito de este estudio fue aprovechar los recortes de plátano hartón prefreído, o subproducto de patacón (SPP), que las empresas producen en la elaboración de patacones y que representan, aproximadamente, un 30 % de pérdidas mensuales. Dada la alta
Sandra Patricia Chaparro-Acuña
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
Molecules, 2022 Taking into account that many advantages have been associated with the consumption of spirulina (microalgae) in terms of antioxidant capacity, anticancer, anti-inflammatory, and anti-aging activities, the study focuses on spirulina supplementation of ...
Marianna Raczyk +4 more
doaj +1 more source
Development of a method for the direct fermentation of semolina by selected sourdough lactic acid bacteria [PDF]
, 2016 Three obligately heterofermentative lactic acid bacteria (LAB) strains (Lactobacillus sanfranciscensis PON100336, Leuconostoc citreum PON10079 and Weissella cibaria PON10030) were used in this study as a multi-species starter culture for sourdough ...
ALFONZO, Antonio +6 more
core +1 more source
Physicochemical Characteristic of Korean Wheat Semolina
Journal of the Korean Society of Food Science and Nutrition, 2010 The physicochemical properties of coarse semolina (CS), medium semolina (MS) and fine semolina (FS) were investigated to research method applied in noodles processing of Korean wheat semolina. Large particle (>250 μm) was over 75% in all semolinas, except for FS, and the particle distribution of MS and durum semolina (DS) was similar. Crude protein and
Yeon-Ju Kim +5 more
openaire +1 more source