Results 61 to 70 of about 10,745 (208)

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

Microalgae Techno‐Functional Properties in Bread, Cookies, and Pasta Products: A Review

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 2, March 2026.
ABSTRACT Microalgae are gaining increasing attention in the food industry not only for their nutritional richness but also for their promising techno‐functional properties. Research shows that isolated compounds from microalgae exhibit excellent techno‐functional properties as emulsifiers and thickeners, sometimes outperforming commercial additives ...
Bridget Atubukha, Kunlun Liu, Zehua Huang, Ivett Jakab, Katalin Kóczán‐Manninger, Katalin Badak‐Kerti   +5 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

Genetic Gains in Durum Wheat (Triticum turgidum ssp. durum) Across the Globe: Yield, Quality and Adapting for Variable Weather Patterns

Plant Breeding, Volume 145, Issue 1, Page 142-165, February 2026.
ABSTRACT Durum wheat (Triticum turgidum ssp. durum [Desf.] Husnot) is cultivated globally and used to produce pasta, couscous, bulgur and other semolina products. With the growing world population and increasing food demand, it is pertinent to understand past trends in global food production to shape future endeavours.
Ana Laura Achilli, Muhsin Ibrahim Avci, Teketel A. Haile, Raquel Martínez‐Peña, Amanda R. Peters Haugrud   +4 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

Pasta Enriched with Dried and Powdered Leek: Physicochemical Properties and Changes during Cooking

Molecules, 2022
Food enrichment is commonly applied to increase the pro-health and dietary value of final products. This study aimed to evaluate how green leek powder (GL) added to semolina influenced the physicochemical, sensory, and cooking characteristics of the ...
Beata Biernacka, Dariusz Dziki, Urszula Gawlik-Dziki   +2 more
doaj   +1 more source

Oat beta‐glucans and reduction of postprandial glucose peak: Evaluation of a health claim pursuant to Article 13(5) of Regulation (EC) No 1924/2006

EFSA Journal, Volume 24, Issue 2, February 2026.
Abstract Following an application from ScanOats, submitted for authorisation of a health claim pursuant to Article 13(5) of Regulation (EC) No 1924/2006 via the Competent Authority of Ireland, the EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA) was asked to deliver an opinion on the scientific substantiation of a health claim related to ...
EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA), Dominique Turck, Torsten Bohn, Montaña Cámara, Jacqueline Castenmiller, Stefaan de Henauw, Karen‐Ildico Hirsch‐Ernst, Angeles Jos, Alexandre Maciuk, Inge Mangelsdorf, Breige McNulty, Androniki Naska, Kristina Pentieva, Frank Thies, Ines Drenjančević, Ionut Craciun, Alfonso Siani   +17 more
wiley   +1 more source

Durum Wheat Dough Torque Measurements: Characterization and Study of the Mixing Process Parameters as a Function of Water and Salt Amounts

Chemical Engineering Transactions, 2021
Different physicochemical phenomena are involved in breadmaking, which produce perceptible changes in the rheological properties of dough. In this regard, the kneading phase is crucial for the assessment of the quality of the final product.
Fabio Fanari, Ingo F.C. Naue, Francesco Desogus, Massimiliano Grosso, Manfred Wilhelm   +4 more
doaj   +1 more source

Visualization methods for understanding the dynamic electroadhesion phenomenon [PDF]

, 2017
Experimental investigation into the surface potential and electric field visualization of an electroadhesion system is presented for understanding the dynamic electroadhesion phenomenon.
Bamber, T, Bigharaz, Masoud, Bingham, Paul, Guo, J, Jackson, M, Justham, L, Penders, Jacques, Petzing, J, Singh, J   +8 more
core   +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