Results 61 to 70 of about 10,981 (221)

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

Monitoring and Managing of Ergot Alkaloids in Cereal Grains: A Comprehensive Analysis of Analytical Challenges, Sampling Uncertainty, and Processing for Food Safety

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT Ergot alkaloids (EAs), toxic secondary metabolites produced by Claviceps purpurea, pose food and feed safety concerns for cereal grains, particularly rye and wheat. While EAs are most frequently associated with rye, their occurrence in other cereals has been increasingly reported across diverse regions.
Chamali Kodikara, Nandika Bandara, Sheryl A. Tittlemier   +2 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

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

Olfactory Response of Sitophilus zeamais Adults to Odours of Semolina Pasta and Semolina Pasta Enriched with Different Amounts of Acheta domesticus Powder. [PDF]

Insects
The behavioural response of adult maize weevil, Sitophilus zeamais, to different types of semolina pasta enriched or not enriched with increasing proportions (5%, 10%, and 15%) of house cricket (Acheta domesticus) powder was investigated in olfactometer arena bioassays by using trap devices.
Trematerra P, Colacci M, Messia MC, Trivisonno MC, Reale A, Boscaino F, Germinara GS.   +6 more
europepmc   +5 more sources

(Not) On the Map: Story‐Mapping Uncertainties in Syrians' Displacement Between Syria and Tunisia

Antipode, Volume 58, Issue 3, May 2026.
ABSTRACT One way of challenging hegemonic narratives about migration to Europe is to foreground aspects we do not know for certain. Representations of uncertainties point to a challenge to critical migration researchers: how does human movement exceed predictable responses to borders? This is a conceptual, but also an ethical question, as it compels us
Ann‐Christin Zuntz, Joe Zuntz, Asma Ben Hadj Hassen, Marwen Bouneb   +3 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

The 2024 European Union report on pesticide residues in food

EFSA Journal, Volume 24, Issue 5, May 2026.
Abstract Under European Union legislation (Article 32, Regulation (EC) No 396/2005), the European Food Safety Authority publishes an annual report assessing pesticide residue levels in food. In 2024, 9842 samples were analysed as part of the EU‐coordinated multiannual control programme subset, of which 1.2% were found to be non‐compliant.
European Food Safety Authority (EFSA), Paula Medina Pastor, Luis Carrasco Cabrera, Giulio Di Piazza, Carmen González Ciria   +4 more
wiley   +1 more source

Couscous: Ethnic making and consumption patterns in the Northeast of Algeria

Journal of Ethnic Foods, 2018
Couscous is an ancient dish that is nearly ubiquitous throughout the North African countries. It is well known as a staple dish in Algeria as many differences can be found concerning its ethnic preparation and making. The present work, based on a survey,
Loucif Chemache, Farida Kehal, Hacène Namoune, Makhlouf Chaalal, Mohammed Gagaoua   +4 more
doaj   +1 more source