Results 71 to 80 of about 5,573 (196)

Continuous‐Flow Hydrogenation of Levulinic Acid to γ‐Valerolactone in Water Using Platinum on Nitrogen‐Doped Carbon Pellets

ChemCatChem, Volume 18, Issue 12, 26 June 2026.
Continuous‐flow hydrogenation of levulinic acid (LA) to γ‐valerolactone (GVL) is achieved using Pt catalysts supported on hierarchically porous nitrogen‐doped carbon pellets (NDC), delivering high activity and selectivity in water with either H2 or formic acid (FA), demonstrating a sustainable route suitable for fixed‐bed industrial processes ...
Marius Bäumel, Francesco Brandi, Tiago J. Goncalves, Valerio Molinari, Frank Rosowski, Majd Al‐Naji   +5 more
wiley   +1 more source

PROCESSING OF SORGHUM FROM DIFFERENT VARIETIES AND HYBRIDS FOR SEMOLINA AND THEIR PRODUCTS [PDF]

, 2015
The present study was undertaken with the objective to standardise procedures for preparation of semolina (rava) from sorghum, to identify the best genotype for preparation of semolina and to study the nutritional quality parameters of semolina.
Patil, J.V.; Directorate of Sorghum, Rajenderanagar, Hyderbad 500030, India, Patil, S.S.; Department of Food Science and Technology, Mahatma Phule Krishi Vidyapeeth, Rahuri 413722, India, Rao, B. Dayakar; Directorate of Sorghum, Rajenderanagar, Hyderbad 500030, India, Chavan, U.D.; Department of Food Science and Technology, Mahatma Phule Krishi Vidyapeeth, Rahuri 413722, India   +3 more
core   +1 more source

Valorizing lemon pomace in bread: Consumer acceptance of fermented and pre‐gelatinized Cardaba banana flour formulations

Food Biomacromolecules, Volume 3, Issue 2, Page 378-393, June 2026.
Abstract Whereas gluten‐free bread production often relies on starch‐heavy formulations, this study introduces a novel approach by leveraging the synergistic effects of fermented/pre‐gelatinized Cardaba banana, pigeon pea, and lemon pomace—an underutilized agro‐industrial byproduct.
Abimbola Abike Osanbikan, Olusola Samuel Jolayemi, Ayo‐Omogie Helen Nwakego, Olugbenga Olufemi Awolu, Olusola Matthew Oluwamukomi, Olufunmilayo Sade Omoba   +5 more
wiley   +1 more source

Menu, Semolina International Pasta Restaurant, Ocala, circa 2000s

, 2000
A menu for the Semolina International Pasta Restaurant located at 3500 Southwest College Road in Ocala, Florida.https://digitalcommons.usf.edu/fl_menu/1144/thumbnail ...
Semolina International Pasta Restaurant
core  

Prediction of semolina technological quality by FT-NIR spectroscopy

, 2011
The feasibility of applying FT-NIR spectroscopy (a rapid and non-destructive method) to evaluate and predict semolina characteristics by means of spectra collected directly from the kernels was investigated.
M. Mariotti, M. G. D'Egidio, M. Lucisano, M.A. Pagani, N. Sinelli   +4 more
core   +1 more source

Wheat flour particle size: Influence of mill design and effects on quality and performance

JSFA reports, Volume 6, Issue 6, Page 202-211, June 2026.
Abstract Among the various characteristics of wheat (Triticum aestivum) flour, particle size is of paramount importance globally. The industrial process of separating the three main components (endosperm, bran, and germ) must ensure that the desired quality is delivered to customers through a progressive reduction in the size of the endosperm until the
Ricardo Barroso Lopes, Daniele Bach, Luiz Gustavo Lacerda, Ivo Mottin Demiate   +3 more
wiley   +1 more source

Influence of semolina moisture content on extrudate properties [PDF]

, 2014
Cilj ovog istraživanja bio je ispitati mogućnosti primjene pšenične krupice u proizvodnji ekspandiranih snack proizvoda. Pšenična krupica vlažnosti 15% i 20% ekstrudirana je u laboratorijskom ekstruderu pri dvije vlažnosti te su dobivenim ekstrudatima ...
Jokić, Stela, Ačkar, Đurđica, Babić, Jurislav, Vračević, Ružica, Šubarić, Drago, Jozinović, Antun   +5 more
core   +1 more source

Technological Advances in Mung Bean (Vigna radiata (L.) Wilczek) Milling, Processing, and Utilization

Legume Science, Volume 8, Issue 2, June 2026.
ABSTRACT Mung bean (Vigna radiata (L.) Wilczek) is emerging as a valuable ingredient in modern food systems due to its nutritional benefits, functional versatility, and alignment with plant‐based, clean‐label, and sustainable food trends. This review highlights recent technological advancements in mung bean processing, covering primary processing steps
Suresh Sakhare, Ashlyn Rairdin, Venkata Naresh Boddepalli, Amrita Ray, Arti Singh   +4 more
wiley   +1 more source

Physico-mechanical and microstructural properties of semolina flour films as influenced by different sorbitol/glycerol concentrations

International Journal of Food Properties, 2018
This study aimed at investigating the physico-mechanical and microstructural properties of a novel edible film based on plasticized semolina flour with different plasticizer (sorbitol/glycerol, 3:1) contents (30, 40, and 50%, w/w). As plasticizer content
Shima Jafarzadeh, Abd Karim Alias, Fazilah Ariffin, Shahrom Mahmud   +3 more
doaj   +1 more source

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 Protection
One 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, Ghorbanali Asadi, Mehdi Rastgoo, Mahmoud Reza Karimi Shahri   +3 more
doaj   +1 more source