Results 41 to 50 of about 5,573 (196)
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
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
ENRICHMENT OF SPAGHETII WITH GREEN ALGAE [PDF]
Journal of Food and Dairy Sciences, 2003 The drum dried green algae Scenedesmus ecutus was evaluated chemically. it contain (49.81% ) protein. Although it is deficient in sulfer amino acids ( methionine and cystein ) . yet, treptophan reached a concentration of ( 1.62 gm 116 gm N ) .
A. Abd-EI Hamied,
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
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
Food Science &Nutrition, Volume 14, Issue 11, November 2026.Plantains, tubers, and roots (PTRs) represent strategic nutritional and caloric pillars for over 500 million people across tropical regions. This review evaluates traditional bioprocessing against eco‐innovative thermomechanical and non‐thermal technologies (HPP, extrusion, encapsulation) to overcome severe post‐harvest losses and antinutritional risks.
Mundéné‐Timothée Junior Lawrence +3 more
wiley +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
Agrosystems, Geosciences &Environment, Volume 9, Issue 3, September 2026.Abstract Ethiopian durum wheat (Triticum turgidum ssp. durum) is a globally significant crop recognized for its rich genetic diversity, stress adaptation, and high grain quality. This review consolidates over 20 years of research on the phenotypic and genotypic characterization of Ethiopian durum wheat landraces, focusing on trait discovery, genome ...
Agegnehu Mekonnen Tessema +3 more
wiley +1 more source
Moderate Amylose Increases From SSIIa Mutations Modify Pasta Texture in Durum Wheat
Cereal Chemistry, Volume 103, Issue 5, Page 778-789, September/October 2026.ABSTRACT Background and Objectives Durum wheat (Triticum turgidum L. subsp. durum) pasta quality depends on grain yellowness, gluten strength, and protein content, and can be modified by altering starch composition. High‐amylose null mutants improve nutritional traits but often reduce seed size, yield, and processing quality.
Prashant Kumar +3 more
wiley +1 more source
Modeling of Shrinkage During Desiccation of Extruded Durum Semolina Pasta [PDF]
, 2016 Extruded durum semolina pasta was dried over saturated salt solutions, and ...
Griessman, Alex Ross
core +1 more source