Results 61 to 70 of about 5,573 (196)

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

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

Thermal, Structural, and Molecular Characterization of a Model Cereal–Milk Infant Formula: Impact of Ultrasound Pre‐Treatment Prior to Spray Drying

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, Ilyas Atalar, Nevzat Konar   +2 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

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

Effect of Medicinal Mushroom Powders on the Gluten Structure in the Wheat and Semolina Doughs [PDF]

Wheat flour and durum semolina were enriched with powders from four medicinal mushrooms during dough mixing. Wheat flour and durum semolina were substituted with chaga, Cordyceps sinensis , reishi and lion’s mane powders at 3%, 6%, 9% and 12% ( w/w ...
Emilia Fornal, Renata Welc-Stanowska, Kłosok, Konrad, Welc-Stanowska, Renata, Sumara, Agata, Fornal, Emilia, Agnieszka Nawrocka, Agata Sumara, Nawrocka, Agnieszka, Konrad Kłosok, Sobota, Aldona, Aldona Sobota   +11 more
core   +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).
doaj  

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

QUINOA AS A SUBSTITUTE FOR SEMOLINA: SOME ASPECTS AND PROBLEMS OF INTRODUCTION

Food and Environment Safety, 2017
Semolina is one of the most widely used kinds of finely ground cereals, which is easy to digest and assimilate. However, it consists of significant amount of heavy gluten which is not suited for people suffering from celiac diseases. Besides, the content
Sergiy BORUK, Igor WINKLER, Olga ROMANOVSKA, Olga GERYCH   +3 more
doaj  

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