Results 71 to 80 of about 2,548 (177)
Efficacy of granular Pesta mucilage formulation of Fusarium oxysporum for biological control of Egyptian broomrape Phelipanche aegyptiaca (Pers.) Pomel. in tomato fields [PDF]
Journal of Crop ProtectionOne of the employed formulations in the biological control of broomrape is the application of a Pesta granular formulation using semolina, sucrose, and kaolin. In this study, the efficacy of Pseta granular formulation of Fusarium oxysporum by using 3, 5,
Moslem Taghipoor +3 more
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Purification and Characterization of a Lipoxygenase Enzyme from Durum Wheat Semolina
Journal of Agricultural and Food Chemistry, 1999 Purification of a lipoxygenase enzyme from the cultivar Tresor of durum wheat semolina (Triticum turgidum var. durum Desf) was reinvestigated furnishing a new procedure. The 895-fold purified homogeneous enzyme showed a monomeric structure with a molecular mass of 95 +/- 5 kDa.
Barone R +8 more
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The Effects of Ovine Whey Powders on Durum Wheat-Based Doughs
Journal of Food Quality, 2018 Two types of ovine whey powder, with different protein content, were added at increasing substitution rates to two types of semolina, one with strong and tenacious gluten and the other with weak and sticky gluten.
Nicola Secchi +6 more
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Effects of Semolina on Quality Characteristics of the Rice Noddles
Food Engineering Progress, 2011 Durum wheat semolina was added into wet-milled rice flour in order to improve chewy texture, firm bite (“al dente”), and resistance to overcooking of the ordinary rice noodles. Wet noodles were prepared by mixing 0 (control), 5, 10, 15, and 20% (w/w) of semolina per semolina and rice flour mixtures.
Byong Ki Kim, Jung Eun Park, Genuine Zu
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Use of Brewers’ Spent Grain as an Emerging Protein and Fibre Source in Ćupter [PDF]
Kemija u IndustrijiThis study aimed to evaluate the physicochemical properties and nutritional composition of traditional Ćupter prepared solely with semolina (i.e., the control sample) and compare it to Ćupter samples prepared with varying proportions of brewers’ spent ...
Anita Lalić +3 more
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Light filth method on semolina and pasta
, 2014 Samples of semolina and pasta were collected from one mill and one pasta plant in Italy for six and four years respectively. They were analyzed by AOAC light filth method (225 g). Altogether, 195 semolina were collected from 2007 to 2012. The mean number of insect fragments detected during this period was 4.9, and each year, a mean of one first instar ...
D.P. LOCATELLI +3 more
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Зерновое хозяйство РоссииThere have been given the study results of grain color characteristics of winter durum wheat varieties and lines (Triticum durum Desf.). There has been studied the effect of factors (‘variety’, ‘year’ and their correlation) on the expression of the main ...
N. S. Kravchenko +3 more
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Desarrollo y transferencia tecnológica de pastas funcionales extendidas con leguminosas
Archivos Latinoamericanos de NutriciónLa pasta de sémola es un alimento altamente consumido, cuyo valor biológico es bajo porque su proteína es deficiente en lisina. Sin embargo, si se extiende la sémola con leguminosas ricas en este aminoácido esencial, no sólo se produce una ...
Marisela Granito, Vanesa Ascanio
doaj
OPTIMIZATION OF FUNCTIONAL PASTA BASED ON DURUM WHEAT SEMOLINA
, 2015 The aim of the research was the production of functional pasta with a low glycemic index (GI). So the manufacturing of spaghetti based on durum wheat semolina (obtained from roll-milling), wholemeal flour (stone-milling) and durum wheat semolina enriched with bran was studied.
openaire +2 more sources