Results 81 to 90 of about 10,981 (221)
Spartan Daily, May 2, 1944 [PDF]
, 1944 Volume 32, Issue 124https://scholarworks.sjsu.edu/spartandaily/10929/thumbnail ...
San Jose State University, School of Journalism and Mass Communications
core +1 more source
Microalgae Techno‐Functional Properties in Bread, Cookies, and Pasta Products: A Review
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 2, March 2026.ABSTRACT Microalgae are gaining increasing attention in the food industry not only for their nutritional richness but also for their promising techno‐functional properties. Research shows that isolated compounds from microalgae exhibit excellent techno‐functional properties as emulsifiers and thickeners, sometimes outperforming commercial additives ...
Bridget Atubukha +5 more
wiley +1 more source
Plant Breeding, Volume 145, Issue 1, Page 142-165, February 2026.ABSTRACT Durum wheat (Triticum turgidum ssp. durum [Desf.] Husnot) is cultivated globally and used to produce pasta, couscous, bulgur and other semolina products. With the growing world population and increasing food demand, it is pertinent to understand past trends in global food production to shape future endeavours.
Ana Laura Achilli +4 more
wiley +1 more source
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 +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 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
doaj +1 more source
EFSA Journal, Volume 24, Issue 2, February 2026.Abstract Following an application from ScanOats, submitted for authorisation of a health claim pursuant to Article 13(5) of Regulation (EC) No 1924/2006 via the Competent Authority of Ireland, the EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA) was asked to deliver an opinion on the scientific substantiation of a health claim related to ...
EFSA Panel on Nutrition +17 more
wiley +1 more source
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
doaj +1 more source
Spatial Equilibrium Analysis of the World Durum Industry Under Alternative Export Policies [PDF]
International Relations/Trade,
Golz, Joel T. +2 more
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Some of the Best College Food in America? The Daily Meal Says So [PDF]
, 2012 RWU earns coveted spot on The Daily Meal\u27s list of best colleges for ...
Public Affairs, Roger Williams University
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Journal of the Science of Food and Agriculture, Volume 106, Issue 1, Page 665-674, 15 January 2026.Abstract BACKGROUND The effects of harvest weights on composition, amino acid (AA) digestibility and metabolizable energy (MEN) of Tenebrio molitor (TM) were investigated using cecectomized laying hens. The partially defatted and dried TM variants comprised median individual frass‐free harvest weights of 60, 80, 100, and 120 mg of larvae, and a pupae ...
Adewunmi Omotoso +4 more
wiley +1 more source