Results 71 to 80 of about 10,981 (221)

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

Detection of flour or farina from Triticum aestivum in macaroni by starch-gel electrophoresis of water-soluble proteins [PDF]

, 1969
A water-soluble protein component, A, has been found which appears without exception at a higher concentration in Triticum aestivum than in T. durum.
Garcia Faure, R., García Olmedo, Francisco, Merck-Luengo, J.G.   +2 more
core   +1 more source

Healthcare Professional Survey on Complementary Feeding and Allergy Prevention in High‐ Versus Low‐Risk Infants: An EAACI Task Force Report

Allergy, Volume 81, Issue 4, Page 977-999, April 2026.
ABSTRACT Complementary feeding (CF) influences infants' long‐term dietary preferences, growth, and food allergy (FA) risk. However, guidance given to families and the implementation of FA prevention guidelines by healthcare professionals (HCPs) remain unclear.
Emilia Vassilopoulou, Sophia Tsabouri, Stefania Arasi, Anna Comotti, Gregorio Paolo Milani, Klaudia Ryczaj, Carlo Agostoni, Ioannis Pagkalos, Berber Vlieg‐Boerstra, Chrystopherson Gengyny Caballero‐Lopez, Gavriela Feketea, Anna Nowak‐Wegrzyn, Susanne Halken, Burcin Beken, Montserrat Alvaro‐Lozano, Ines Padua, Mattia Giovannini, George Du Toit, Alberto Alvarez‐Perea, Roberto Berni Canani, Diego Peroni, Marina Pérez‐Gordo, Mohamed H. Shamji, Ludger Klimek, Ioana Agache, Elena Camelia Berghea, Franziska Roth‐Walter, Cevdet Ozdemir, Peter Smith, Liam O’ Mahony, Rosan W. Meyer, Carina Venter   +31 more
wiley   +1 more source

Comparison of simulated gastrointestinal digestion platforms with varying complexity and sample mass requirements, using common bean (Phaseolus vulgaris L.) as a model

Journal of the Science of Food and Agriculture, Volume 106, Issue 4, Page 2065-2081, 15 March 2026.
Abstract BACKGROUND Measuring bioaccessible nutrient levels during digestion in a physiologically relevant (dynamic) manner is a bottleneck in plant breeding and food product development. The first aim of this study was to develop and compare four simulated gastric digestion models paired with a static small‐intestinal phase for use with small sample ...
Tayah M Bolt, Margaret Riggs, Weiyi Sun, Shu Yu, Larry Lerno, Li Tian, Paul Gepts, Antonia Palkovic, Travis A Parker, Gail M Bornhorst, Christine H Diepenbrock   +10 more
wiley   +1 more source

Quantitative determination of trichothecenes in breadsticks by gas chromatography-triple quadrupole tandem mass spectrometry [PDF]

, 2014
Breadsticks are pencil-sized sticks of dry bread widely consumed as a pre-meal appetiser. They are basically wheat-based snacks, which makes them a good matrix to evaluate mycotoxin contamination, since wheat is very susceptible to fungal attack. In this
Blesa J, EC No 1126/2007, EC No 1881/2006, EC No 401/2006, Guillermina Font, Houda Berrada, Juan Carlos Moltó, SANCO, SCF, Yelko Rodríguez-Carrasco   +9 more
core   +2 more sources

Impact of Raw Materials and Drying Temperatures on In Vitro Starch Digestibility of Durum Wheat Pasta

Cereal Chemistry, Volume 103, Issue 2, Page 149-153, March/April 2026.
ABSTRACT Background and Objectives The starch digestibility of pasta is influenced by both formulation and processing conditions. However, the effect of increasing drying temperature on the nutritional properties—particularly slowly digestible starch (SDS)—remains controversial.
Andrea Bresciani, Gianluca Giuberti, Mariasole Cervini, Fabio Masotti, Alessandra Marti   +4 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  

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

Identification of chromosome‐specific simple sequence repeat markers to characterize the Langdon durum D‐genome disomic substitution lines

Crop Science, Volume 66, Issue 2, March/April 2026.
Abstract Genetic studies of durum wheat (Triticum turgidum L. ssp. durum [Desf.] Husnot.) provide valuable information for crop improvement. In the 1980s, D‐genome disomic chromosome substitution (DS) lines were developed, which involved the substitution of a pair of D‐genome chromosomes from hexaploid wheat (T.
Heaven S. James, Amanda R. Peters Haugrud, Zengcui Zhang, Justin D. Faris   +3 more
wiley   +1 more source

Dilatancy in slow granular flows [PDF]

, 2016
When walking on wet sand, each footstep leaves behind a temporarily dry impression. This counterintuitive observation is the most common illustration of the Reynolds principle of dilatancy: that is, a granular packing tends to expand as it is deformed,
Kabla, Alexandre J, Senden, Timothy
core   +1 more source