Results 81 to 90 of about 2,548 (177)

Enhancement of semolina pasta with carob molasses pulp

Czech Journal of Food Sciences
This study aimed to determine the effect of carob molasses pulp flour (CMP) at 5.0, 7.5, and 10.0% on the chemical composition and properties of eggless semolina pasta in terms of colour, nutritional value, cooking quality, and sensory properties. As presumed, carbohydrate and energy values of CMP-added pasta (carbohydrates 73.31-77.40%) were lower ...
Serpil Yalim Kaya, Sevcan İlhan, Özlem İstanbulu Paksoy   +2 more
openaire   +2 more sources

Thermal Inactivation of Salmonella, Escherichia coli, and Enterococcus faecium NRRL B-2354 in Pasta Matrices

Journal of Food Quality
Limited data are currently available characterizing the thermal resistance of foodborne pathogens in semolina flour and intermediate pasta matrices representative of commercial conditions during processing.
Kristi S. Gowans, Bradley J. Taylor, Brad D. Geary, Richard A. Robison, Gene J. Ahlborn   +4 more
doaj   +1 more source

Qualitative Characteristics of Semolina-Pulse Flour Mixes and Related Breads. [PDF]

Foods
Canale M, Sanfilippo R, Moscaritolo S, Fiore MC, Strano MC, Allegra M, Fascella G, Gugliuzza G, Spina A.   +8 more
europepmc   +1 more source

Gold Nanoparticles as a Possible Tool to Untangle Some Structural Features of the Gluten Network. [PDF]

Foods
Emide D, D'Auria G, Iametti S, Barbiroli A, Marengo M, Mamone G, Ferranti P, Bonomi F.   +7 more
europepmc   +1 more source

Development of a Meal-Planning Exchange List for Traditional Sweets and Appetizers in Gulf Cooperation Council Countries: Insights from Qatar. [PDF]

Nutrients
Abdul Majeed S, Tayyem R.
europepmc   +1 more source

Allelic variation of carotenoid biosynthesis and degradation genes across worldwide commercial durum wheat (<i>Triticum turgidum</i> ssp. <i>durum</i>) varieties under contrasting water regimes. [PDF]

Mol Breed
Garcia-Calabres V, Alvarez JB, Ibba MI, Hernández-Espinosa N, Ammar K, Guzmán C.   +5 more
europepmc   +1 more source

Physiochemical Characterization and Antioxidant Potential of Sorghum and Cork Oak as Valuable Additives to Traditional <i>Trida</i> Pasta. [PDF]

Foods
Sabouni R, Himed L, Akachat B, Wójtowicz A, Kasprzak-Drozd K, Namoune H, Merniz S, D'Elia M, Rastrelli L, Oniszczuk A.   +9 more
europepmc   +1 more source

Fortification of Durum Wheat Pasta with Nut Oil Cake: Effects on Nutritional and Technological Properties. [PDF]

Molecules
Gałkowska D, Pycia K, Krykhta A.
europepmc   +1 more source

Quality mapping of durum wheat germplasm as a tool for development of high quality pasta varieties. [PDF]

Sci Rep
Shakir S, Ahmad S, Sibt-E-Abbas M, Alotaibi NM, Usman M, Yaqoob S, Ali Z, Ul Haq N, Umar A, Gancarz M.   +9 more
europepmc   +1 more source

Carrot flour-enriched pasta with <i>in vitro</i> antioxidant activity and capacity of modulating inflammatory pathways in human colon cell model. [PDF]

Front Nutr
Lisi A, Caponio GR, Calasso M, Tamma G, Ceglie I, Mancini L, Difonzo G, Minervini F, De Angelis M.   +8 more
europepmc   +1 more source