Results 31 to 40 of about 5,573 (196)
Proceedings, 2023 Several studies have focused on reducing the glycemic and insulinemic responses of starchy foods to lower the risks for major non-communicable diseases.
Marianna Tagliasco +3 more
doaj +1 more source
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
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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
Application of a D-Optimal Mixture Design for the Development and Optimization of a Pasta Enriched With Pumpkin Products. [PDF]
J Food SciABSTRACT 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 +9 more
europepmc +2 more sources
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
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
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
Fate of Ergot Alkaloids during Laboratory Scale Durum Processing and Pasta Production
Toxins, 2019 The fate of ergot alkaloids during the milling of durum and subsequent production and cooking of pasta was examined. Durum samples containing varying amounts of ergot sclerotia (0.01–0.1% by mass) were milled, and all milling product was analyzed ...
Sheryl A. Tittlemier +5 more
doaj +1 more source
Foods, 2020 Although most of the durum wheat produced in the Canadian prairies in 2017 and 2018 met the test weight (TW) requirements for the top grades of Canada Western Amber Durum (CWAD), some samples of top grades were inferior in milling quality.
Kun Wang, Bin Xiao Fu
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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