Results 41 to 50 of about 10,745 (208)
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
Plants, 2023 Durum wheat is one of the most important food sources in the world, playing a key role in human nutrition, as well as in the economy of the different countries in which its production areas are concentrated.
Silvia Zingale +6 more
doaj +1 more source
Chemical and functional properties of cassava starch, durum wheat semolina flour, and their blends [PDF]
, 2016 High-quality cassava starch (HQCS) produced from high-yielding low-cyanide improved cassava variety, TMS 30572, was mixed with durum wheat semolina (DWS) on a replacement basis to produce flour samples containing 0, 20, 30, 50, 70, and 100% cassava ...
Aworh, O. +4 more
core +1 more source
Quality Characteristics of Novel Pasta Enriched with Non-Extruded and Extruded Blackcurrant Pomace
Molecules, 2022 Fruit pomace is a valuable by-product in terms of its chemical composition, which potential might be used through transformation of the pomace into food ingredients.
Dorota Gałkowska +2 more
doaj +1 more source
Polish Journal of Food and Nutrition Sciences, 2017 This study intended to provide biopolymer films used as food packaging, which will result in reducing environmental pollution produced by the activities of synthetic food packaging. We used zinc oxide nanorods (ZnO-nr) and we prepared nanocomposite films
Jafarzadeh Shima +3 more
doaj +1 more source
Development of value added Pasta with incorporation of malted finger millet flour [PDF]
, 2015 This study considers the replacement of Semolina with malted finger millet flour containing wide range of nutrients in enrichment of pasta. The changes in nutritional constituents and bioactive compounds (TPC, Radical Scavenging Activity) of pasta were ...
Gupta, Alka +3 more
core +2 more sources
Wheat flour particle size: Influence of mill design and effects on quality and performance
JSFA reports, EarlyView.Abstract Among the various characteristics of wheat (Triticum aestivum) flour, particle size is of paramount importance globally. The industrial process of separating the three main components (endosperm, bran, and germ) must ensure that the desired quality is delivered to customers through a progressive reduction in the size of the endosperm until the
Ricardo Barroso Lopes +3 more
wiley +1 more source
Potensi Spaghettini Komposit Semolina Durum-Pati Ganyong dalam Pembentukan Short Chain Fatty Acid dan Asam Laktat pada Fermentasi Menggunakan Mikroflora Feses Manusia [PDF]
, 2016 Kriteria pemilihan makanan oleh masyarakat kini mulai mempertimbangkan nilai kesehatan dari suatu makanan. Sementara, permintaan pemerintah untuk pemanfaatan bahan baku lokal dan diversifikasi pangan pokok pun semakin meningkat.
Cahyanto, M. N. (Muhammad) +3 more
core +4 more sources
Allergy, EarlyView.ABSTRACT Complementary feeding (CF) influences infants' long‐term dietary preferences, growth, and food allergy (FA) risk. However, guidance given to families and the implementation of FA prevention guidelines by healthcare professionals (HCPs) remain unclear.
Emilia Vassilopoulou +31 more
wiley +1 more source
Rheology of moist food powders as affected by moisture content [PDF]
, 2016 Dynamic testing to determine rheological characteristics of moist food powders (semolina, coarse wheat flour, potato starch) was carried out using a powder rheometer of a new construction. The unique feature of the rheometer is that scale of shearing was
Ali Hassanpour +31 more
core +1 more source