Results 41 to 50 of about 4,440 (207)
Elaboración de un producto tipo ‘pasta alimenticia’ a partir de residuos de plátano hartón prefreído
Ciencia y Agricultura, 2017 El propósito de este estudio fue aprovechar los recortes de plátano hartón prefreído, o subproducto de patacón (SPP), que las empresas producen en la elaboración de patacones y que representan, aproximadamente, un 30 % de pérdidas mensuales. Dada la alta
Sandra Patricia Chaparro-Acuña
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Isolation of Nicoletella semolina from Equine Tracheal Washes
, 2013 The aim of the present study was to describe the prevalence of Nicoletella semolina in equine airways and its relationships with cytological evaluation of tracheal wash (TW).
Fortier, Guillaume +6 more
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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
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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
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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
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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
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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,
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Application of near‐infrared handheld spectrometers to predict semolina quality [PDF]
Journal of the Science of Food and Agriculture, 2020 AbstractBACKGROUNDDurum wheat semolina is the best raw material for pasta production and its protein content and gluten strength are essential for cooking quality. The need to develop rapid methods to speed up quality control makes near‐infrared spectroscopy (NIR) a useful method that is widely accepted in the cereal sector.
Cristina Cecchini +4 more
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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).
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