Results 61 to 70 of about 4,440 (207)
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
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 +5 more
openaire +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
EFSA Journal, Volume 24, Issue 6, June 2026.Abstract The food enzyme dextransucrase (sucrose:1,6‐α‐d‐glucan 6‐α‐d‐glucosyltransferase; EC 2.4.1.5) is produced with the genetically modified Bacillus subtilis strain DP‐Eyp97 by Genencor International B.V. The production strain met the requirements for the qualified presumption of safety. The food enzyme was considered free from viable cells of the
EFSA Panel on Food Enzymes (FEZ) +18 more
wiley +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
Food Frontiers, Volume 7, Issue 3, May 2026.ABSTRACT Coeliac disease is an immune‐mediated enteropathy triggered by dietary gluten in genetically predisposed individuals. Intestinal tissue transglutaminase (tTG) deamidates gluten peptides, enhancing their presentation by HLA‐DQ2/DQ8 heterodimers and promoting a T‐cell‐mediated inflammatory response.
Lucia Treppiccione +8 more
wiley +1 more source
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 +6 more
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Journal of Inherited Metabolic Disease, Volume 49, Issue 3, May 2026.ABSTRACT Mucopolysaccharidosis type III (MPS III) is a group of autosomal recessive neurodegenerative lysosomal storage disorders that causes progressive cognitive and physical impairment, predominantly in child/early adulthood. The median age of death is 17 years as there is no safe, effective treatment approved.
Helen Beard +5 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 +4 more
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