Results 81 to 90 of about 5,573 (196)

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, Costantino Fadda, Massimo Piccinini, Ivo Pinna, Antonio Piga, Pasquale Catzeddu, Simonetta Fois   +6 more
doaj   +1 more source

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, Briante R, D'Auria S, Febbraio F, Vaccaro C, Del Giudice L, Borrelli GM, Di Fonzo N, Nucci R   +8 more
openaire   +3 more sources

Digital Image dataset for Poppy seed adulteration with Semolina

, 2023
It contains high-quality images of Poppy seed adulteration with Semolina (Suji) at different proportions:- 10%, 20%, 30%, 40%, 50%, and 100 ...
Sarkar, T (via Mendeley Data), Sarkar, Tanmay   +1 more
core   +1 more source

Development of gluten-free pasta by incorporating jackfruit seed powder in chickpea flour

Food Innovation and Advances
Given the growing demand for gluten-free food options, this study explores the development of gluten-free pasta formulations by incorporating jackfruit seed powder into chickpea flour.
Praveen Kumar Dubey, Mohammed Fabil, Swarup Roy   +2 more
doaj   +1 more source

Use of Brewers’ Spent Grain as an Emerging Protein and Fibre Source in Ćupter [PDF]

Kemija u Industriji
This 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, Andrea Karlović, Jelka Pleadin, Marina Marić   +3 more
doaj   +1 more source

Olfactory Response of Sitophilus zeamais Adults to Odours of Semolina Pasta and Semolina Pasta Enriched with Different Amounts of Acheta domesticus Powder. [PDF]

Insects
The behavioural response of adult maize weevil, Sitophilus zeamais, to different types of semolina pasta enriched or not enriched with increasing proportions (5%, 10%, and 15%) of house cricket (Acheta domesticus) powder was investigated in olfactometer arena bioassays by using trap devices.
Trematerra P, Colacci M, Messia MC, Trivisonno MC, Reale A, Boscaino F, Germinara GS.   +6 more
europepmc   +5 more sources

Studies on some quality aspects of semolina from different types of wheats.

, 1981
Wheat semolina having 3 particle size ranges [-20, +28 (coarse); -28, +36 (medium); -36, +46 mesh (fine)] obtained from soft aestivum (Pissi local), medium hard aestivum (WG -357) durum (Bijaga yellow) and dicoccum (Jave) types were studied for total ash,
Ranga Rao, G. C. P., Leelavathi, K., Shurpalekar, S. R.   +2 more
core  

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
openaire   +1 more source

A novel approach to define inter-protein relationships in semolina and in pasta

, 2003
The aim of this work was to relate the surface hydrophobicity properties of semolina proteins and the accessibility of their thiol groups in two durum wheat cultivars with the cooking quality of pasta.
F. Bonomi, M. Mariotti, M. G. D'Egidio, S. Iametti, M.A. Pagani   +4 more
core   +2 more sources

Comparison of phenotypic variability of winter durum wheat varieties and lines according to the color characteristics of grain, cereals and pasta

Зерновое хозяйство России
There 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, O. A. Kostylenko, N. G. Ignatieva, A. S. Ivanisova   +3 more
doaj   +1 more source