Results 31 to 40 of about 4,440 (207)
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
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
doaj +1 more source
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
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
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
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
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
Effect of semolina pudding prepared from starch branching enzyme IIa and b mutant wheat on glycaemic response in vitro and in vivo: a randomised controlled pilot study [PDF]
, 2020 Refined starchy foods are usually rapidly digested, leading to poor glycaemic control, but not all starchy foods are the same. Complex carbohydrates like resistant starch (RS) have been shown to reduce the metabolic risk factors for chronic diseases such ...
Lovegrove, A. +8 more
core +1 more source
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