Results 41 to 50 of about 10,981 (221)

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, Teresa Witczak, Karolina Pycia   +2 more
doaj   +1 more source

Stripes ordering in self-stratification experiments of binary and ternary granular mixtures

, 2000
The self-stratification of binary and ternary granular mixtures has been experimentally investigated. Ternary mixtures lead to a particular ordering of the strates which was not accounted for in former explanations.
D.A. Head, H.A. Makse, H.A. Makse, J.P. Koeppe, N. Lecocq, N. Vandewalle, N. Vandewalle, P. Cizeau, P. Meakin, T. Boutreux, Y. Grasselli   +10 more
core   +1 more source

Aspergillus section Flavi and aflatoxins in Algerian wheat and derived products [PDF]

, 2010
Wheat and its derivatives are a very important staple food for North African populations. The aim of this study was to analyze populations of Aspergillus section Flavi from local wheat based on aflatoxins (AFs),cyclopiazonic acid (CPA) and sclerotia ...
Bouras, Noureddine, Lebrihi, Ahmed, Mathieu, Florence, Mokrane, Salim, Riba, Amar, Sabaou, Nasserdine   +5 more
core   +3 more sources

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., Elemo, G.N., Erukainure, O., Maziya-Dixon, B.B., Oladunmoye, O.   +4 more
core   +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, Gianluca Carboni, Massimiliano Grosso, Francesco Desogus   +3 more
openaire   +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, Daniele Bach, Luiz Gustavo Lacerda, Ivo Mottin Demiate   +3 more
wiley   +1 more source

Identification and frequency of consumption of wild edible plants over a year in central Tunisia: a mixed-methods approach

, 2020
Objective: To identify wild plants used as food and assess their frequency of consumption over a year in a region of Tunisia where agriculture is undergoing a major transformation from smallholder farming to an intensive high-input agricultural system ...
Bahrini, A., Dop, M.C., El Ati, J., Ghrabi, Z., Karous, O., Kefi, F., Kennedy, G., Medina Study Group, Termote, Céline, Verger, E.O.   +9 more
core   +1 more source

Muslim mothers’ intersecting tensions in combining breastfeeding and employment: A systematic review and research agenda

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

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), Harmani, S. A. (Stefani), Haryadi, H. (Haryadi), Pranoto, Y. (Yudi)   +3 more
core   +4 more sources

Technological Advances in Mung Bean (Vigna radiata (L.) Wilczek) Milling, Processing, and Utilization

Legume Science, Volume 8, Issue 2, June 2026.
ABSTRACT Mung bean (Vigna radiata (L.) Wilczek) is emerging as a valuable ingredient in modern food systems due to its nutritional benefits, functional versatility, and alignment with plant‐based, clean‐label, and sustainable food trends. This review highlights recent technological advancements in mung bean processing, covering primary processing steps
Suresh Sakhare, Ashlyn Rairdin, Venkata Naresh Boddepalli, Amrita Ray, Arti Singh   +4 more
wiley   +1 more source