Results 41 to 50 of about 2,548 (177)
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
International Journal of Management Reviews, EarlyView.Abstract The intersection of gender, time and marginalization in organizations is evident in the challenges faced by employed mothers, particularly those who are breastfeeding. These challenges are amplified for Muslim mothers, who must navigate intersecting social identities within these structures shaped by dominant masculine norms.
Feranaaz Farista, Ameeta Jaga
wiley +1 more source
Journal of Animal Physiology and Animal Nutrition, EarlyView.ABSTRACT The house cricket Acheta domesticus has emerged as a promising alternative protein source for animal nutrition; however, limited information is available on how developmental stage influences its nutritional characteristics. This study compared subadults (30‐day‐old) and adults (40‐day‐old) crickets in terms of chemical composition, mineral ...
Mariarosaria Lanzieri +11 more
wiley +1 more source
Thermal Properties of Semolina Doughs with Different Relative Amount of Ingredients [PDF]
Sustainability, 2020 The impact of the relative amount of ingredients, wheat variety, and kneading time on the thermal properties of semolina doughs were investigated by means of thermogravimetric analysis (TGA). The doughs were prepared by mixing water, semolina, yeast, and salt in different proportions.
Fabio Fanari +3 more
openaire +2 more sources
Development and Characterization of Low‐Glycemic Couscous Enriched With β‐Glucans and Proteins
Food Science &Nutrition, Volume 14, Issue 8, August 2026.Traditional 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.
Ece Surek +10 more
wiley +1 more source
Enrichment of Gluten‐Free Fresh Pasta With Cricket Flour: Technological and Nutritional Quality
Food Science &Nutrition, Volume 14, Issue 8, August 2026.Gluten‐free fresh pasta was formulated with increasing levels of Acheta domesticus flour (0%–10%). Nutritional composition, cooking performance, color, texture, and in vitro digestibility were evaluated. Consumer perception revealed acceptable sensory quality up to 5.8% inclusion, highlighting cricket flour as a promising ingredient for protein ...
Carlos Gabriel Arp +3 more
wiley +1 more source
Foods, 2021 This study was conducted to evaluate the influence of kernel size and its potential interaction with genotype on durum wheat quality with emphases on kernel physical characteristics, milling performance, and color-related quality parameters.
Kun Wang +4 more
doaj +1 more source
Food Science &Nutrition, Volume 14, Issue 7, July 2026.This study evaluated the efficacy of an ultrasound pre‐treatment applied to a complex cereal–milk infant formula prior to conventional spray drying to mitigate inherent stickiness and yield challenges. Acoustic cavitation (30–90 s) significantly reduced suspension viscosity and improved atomization efficiency, elevating powder recovery yield from 12 ...
Yamen Barakat +2 more
wiley +1 more source
Improving wheat flour properties for spaghetti processing using some improvers [PDF]
Egyptian Journal of Nutrition, 2022 Four combinations of ß-carotene, L-ascorbic acid, lipaseand Iso-amylase, were used to improve the quality of spaghetti made from wheat flour 72% extraction rate (WF) and compared against control (1) from semolina and control (2) from (WF).
doaj
A Chip Digital PCR Assay for Quantification of Common Wheat Contamination in Pasta Production Chain
Foods, 2020 Pasta, the Italian product par excellence, is made of pure durum wheat. The use of Triticum durum derived semolina is in fact mandatory for Italian pasta, in which Triticum aestivum species is considered a contamination that must not exceed the 3 ...
Caterina Morcia +5 more
doaj +1 more source