Results 51 to 60 of about 5,573 (196)
Future Postharvest and Food, Volume 3, Issue 3, Page 278-295, September 2026.A nutrient‐dense grain, proso millet is well‐known for its high protein content and vital amino acids. It is high in fiber, vitamins, and minerals and has many health advantages, including promoting heart health, enhancing digestion, and helping with weight management.
Sangeeta Yadav +3 more
wiley +1 more source
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
doaj +1 more source
The Mutable Original: How Chinese Counterfeits Become Nigerian Originals in African Markets
American Anthropologist, Volume 128, Issue 3, Page 581-594, September 2026.ABSTRACT Affordable Chinese copies of Western brands are ubiquitous in African markets. Despite democratizing consumer access, these goods appear to cement hegemonic value hierarchies that rank Chinese or local products as inferior to Western goods.
Jing Jing Liu
wiley +1 more source
New approaches for semolina characterization
, 2009 Semolina from durum wheat is considered the most suitable raw material for pasta-making. Protein quantity and quality are important factors affecting pasta properties, while the role of starch has received less attention.
A. Marti +4 more
core +1 more source
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
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
Journal of Animal Physiology and Animal Nutrition, Volume 110, Issue 5, Page 780-791, September 2026.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
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
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 +10 more
doaj +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