Results 51 to 60 of about 2,548 (177)

Ulva lactuca Extract in Confectionery Systems: A Sustainable Approach to Natural Pigmentation, Antioxidant Enrichment, and Sensory Optimization in Fondant and Meringue Matrices

Food Science &Nutrition, Volume 14, Issue 7, July 2026.
This study evaluated the functional potential of Ulva lactuca extract as a natural colorant and antioxidant incorporated into sugar‐based (fondant) and aerated (meringue) confectionery matrices. Extract incorporation significantly enriched total phenolic content—achieving up to 150.95 mg GAE/100 g dry matter in meringues—and surged antioxidant ...
Elvan Gizem Gursoy, Buse Ozdere Yilmaz, Aysegul Erdogan, Meltem Conk Dalay, Sebnem Tavman   +4 more
wiley   +1 more source

Bloodless "Atonement": An Exegetical, Ritual, and Theological Analysis of Leviticus 5:11–13

Journal of Hebrew Scriptures, 2021
According to Leviticus 5:11–13, semolina has the same ritual effect as blood. A thorough exegetical and ritual comparison between the חטאת of animals and the חטאת of semolina, or the מנחה-like חטאת, explains how this was possible.
Caio Peres
doaj   +1 more source

Investigation of multimycotoxins by LC-MS/MS in maise semolina chips

Czech Journal of Food Sciences, 2023
Chips made from maize semolina are rarely mycotoxin analysed because they are classified as low-risk foods in routine legal control plans. It is essential to foresee the health risks these snack foods may pose in the medium and long term, whose consumption frequency and quantity have increased with the changing consumer behaviours during the pandemic ...
Samadzade, Oktay, Muratoglu, Karlo, Buyukunal, Serkan Kemal   +2 more
openaire   +2 more sources

Oral food challenges in FPIES: A narrative review and proposals for emergency and home‐based management of acute FPIES reaction

Pediatric Allergy and Immunology, Volume 37, Issue 7, July 2026.
Abstract Food Protein‐Induced Enterocolitis Syndrome (FPIES) is a non‐IgE‐mediated food allergy marked by delayed vomiting and potential hypovolemic shock. This review by the French FPIES working group (SFA, GFRUP, Sp2A, SFP) analyzes recent literature on oral food challenges (OFC) adverse reactions and proposes a standardized protocol for OFC and ...
Virginie Jubin, Pascale Dumond, Grégoire Benoist, Flore Amat, Harriet Corvol, Laure Couderc‐Kohen, Antoine Deschildre, Angélique Doc, Amandine Divaret‐Chauveau, Kamal El Abd, Agnès Linglart, Carine Metz‐Favre, Anne Hoppe, Karine Levieux, Martine Morisset, Frederic Valla, Sibylle Blanc, Anaïs Lemoine, On behalf of the French Working Group Comprising the SFA (French Allergy Society), and the GFRUP (French‐speaking Pediatric Resuscitation and Emergency Group) and the Sp2A (French Society of Pediatric Pneumology and Allergology) of the SFP (French Pediatric Society)   +19 more
wiley   +1 more source

Evaluation of Cooking Quality, Nutritional and Texture Characteristics of Pasta Added with Oat Bran and Apple Flour

Foods, 2019
This study reports the effect of the addition of oat bran and apple flour on the cooking quality, digestibility, antioxidant, nutritional and texture characteristics of a spaghetti-type pasta.
Vicente Espinosa-Solis, Paul Baruk Zamudio-Flores, Juan Manuel Tirado-Gallegos, Salvador Ramírez-Mancinas, Guadalupe Isela Olivas-Orozco, Miguel Espino-Díaz, María Hernández-González, Verónica Graciela García-Cano, Olalla Sánchez-Ortíz, José Juan Buenrostro-Figueroa, Ramiro Baeza-Jiménez   +10 more
doaj   +1 more source

Impact of Water and Flour Components in Dough Investigated Through Low-field Nuclear Magnetic Resonance

Chemical Engineering Transactions, 2021
Bound and free water within dough strongly affect its rheological behavior and processability, as well as its gluten network. Depending on its total content and on the characteristics of flour constituents, water can be both bound to components and free
Fabio Fanari, Jonas Keller, Francesco Desogus, Massimiliano Grosso, Manfred Wilhelm   +4 more
doaj   +1 more source

Physicochemical Characteristic of Korean Wheat Semolina

Journal of the Korean Society of Food Science and Nutrition, 2010
The physicochemical properties of coarse semolina (CS), medium semolina (MS) and fine semolina (FS) were investigated to research method applied in noodles processing of Korean wheat semolina. Large particle (>250 μm) was over 75% in all semolinas, except for FS, and the particle distribution of MS and durum semolina (DS) was similar. Crude protein and
Yeon-Ju Kim, Rae-Young Kim, Jae-Hee Park, Jong-Chan Ju, Won-Tae Kim, Soon-Sil Chun   +5 more
openaire   +1 more source

Safety evaluation of the food enzyme mannan endo‐1,4‐β‐mannosidase from the non‐genetically modified Aspergillus niger HBI‐GM01

EFSA Journal, Volume 24, Issue 7, July 2026.
Abstract The food enzyme mannan endo‐1,4‐β‐mannosidase (1,4‐β‐d‐mannan mannanohydrolase; EC 3.2.1.78) is produced with the non‐genetically modified Aspergillus niger strain HBI‐GM01 by HBI Enzymes Inc. The food enzyme was considered free from viable cells of the production organism.
EFSA Panel on Food Enzymes (FEZ), Holger Zorn, José Manuel Barat Baviera, Claudia Bolognesi, Francesco Catania, Gabriele Gadermaier, Ralf Greiner, Baltasar Mayo, Alicja Mortensen, Yrjö Henrik Roos, Marize L. M. Solano, Henk Van Loveren, Laurence Vernis, Cristina Andreoli, Lieve Herman, Andrea Terron, Andrey Yurkov, Jaime Aguilera, Magdalena Andryszkiewicz, Natalia Kovalkovicova, Yi Liu   +20 more
wiley   +1 more source

Fresh Pasta Manufactured with Fermented Whole Wheat Semolina: Physicochemical, Sensorial, and Nutritional Properties

Foods, 2019
Fresh pasta (SP) was prepared by mixing semolina with liquid sourdough, whole wheat semolina based, and the effects of sourdough inclusion were evaluated against a control sample (CP) prepared using semolina and whole wheat semolina.
Simonetta Fois, Marco Campus, Piero Pasqualino Piu, Silvia Siliani, Manuela Sanna, Tonina Roggio, Pasquale Catzeddu   +6 more
doaj   +1 more source

Continuous‐Flow Hydrogenation of Levulinic Acid to γ‐Valerolactone in Water Using Platinum on Nitrogen‐Doped Carbon Pellets

ChemCatChem, Volume 18, Issue 12, 26 June 2026.
Continuous‐flow hydrogenation of levulinic acid (LA) to γ‐valerolactone (GVL) is achieved using Pt catalysts supported on hierarchically porous nitrogen‐doped carbon pellets (NDC), delivering high activity and selectivity in water with either H2 or formic acid (FA), demonstrating a sustainable route suitable for fixed‐bed industrial processes ...
Marius Bäumel, Francesco Brandi, Tiago J. Goncalves, Valerio Molinari, Frank Rosowski, Majd Al‐Naji   +5 more
wiley   +1 more source