-
1
المصدر: CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICETمصطلحات موضوعية: Antioxidant, 030309 nutrition & dietetics, medicine.medical_treatment, Wheat flour, Berry, Industrial and Manufacturing Engineering, 03 medical and health sciences, 0404 agricultural biotechnology, medicine, Food science, PASTA PROCESSING, 0303 health sciences, Chemistry, food and beverages, 04 agricultural and veterinary sciences, purl.org/becyt/ford/4.5 [https], In vitro digestion, 040401 food science, Bioavailability, Blowing a raspberry, BERRY FRUITS, IN VITRO DIGESTION, Polyphenol, Pasta processing, ANTIOXIDANT ACTIVITY, purl.org/becyt/ford/4 [https], Food Science
وصف الملف: application/pdf
-
2
المؤلفون: J. Tormási, I. Szedljak, Zs. Mednyánszky, I. Jakab, V. Dhaygude, László Sipos
المصدر: Acta Alimentaria. 49:4-12
مصطلحات موضوعية: Acid value, Panicum miliaceum, Antioxidant, biology, Chemistry, Gryllus bimaculatus, medicine.medical_treatment, fungi, food and beverages, biology.organism_classification, Polyphenol, medicine, Pasta processing, Food science, Chemical composition, Water content, Food Science
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::179393ef0f5c5292e7a088a7a66b122c
https://doi.org/10.1556/066.2020.49.1.2 -
3
المؤلفون: Bernard Cuq, Coline Martin, Adrien Reau, Marie Helene Morel
المساهمون: Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), BPI France (research program 'Defi Ble Dur'), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)
المصدر: Journal of Cereal Science
Journal of Cereal Science, Elsevier, 2019, 88, pp.103-109. ⟨10.1016/j.jcs.2019.05.014⟩
Journal of Cereal Science (88), 103-109. (2019)مصطلحات موضوعية: Durum wheat pasta, 0106 biological sciences, gluténine, Kinetics, Organoleptic, Ingénierie des aliments, 01 natural sciences, Biochemistry, 0404 agricultural biotechnology, Glutenin, pâte alimentaire, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Food engineering, Food science, Glutenin insolubilisation, Solubility, Gluten protein, Extrusion, 2. Zero hunger, chemistry.chemical_classification, dough, biology, food and beverages, 04 agricultural and veterinary sciences, Polymer, gluten de blé, 040401 food science, Gluten, extrusion, chemistry, biology.protein, Pasta processing, glutenin, 010606 plant biology & botany, Food Science
وصف الملف: application/pdf
-
4
المؤلفون: Frank A. Manthey, Lingzhu Deng
المصدر: Cereal Chemistry. 96:708-716
مصطلحات موضوعية: Single pass, Economies of agglomeration, Chemistry, Multiple pass, Organic Chemistry, Pasta processing, Composite material, Food Science
-
5
المؤلفون: Bin Xiao Fu, Kun Wang
المصدر: Foods
Foods, Vol 9, Iss 1308, p 1308 (2020)
Volume 9
Issue 9مصطلحات موضوعية: 0106 biological sciences, kernel size, Health (social science), kernel weight, Plant Science, lcsh:Chemical technology, 01 natural sciences, Health Professions (miscellaneous), Microbiology, Article, semolina, 0404 agricultural biotechnology, Animal science, pasta texture, lcsh:TP1-1185, milling quality, Kernel size, Mathematics, durum wheat, 04 agricultural and veterinary sciences, 040401 food science, Test weight, test weight, pasta color, Pasta processing, 010606 plant biology & botany, Food Science
وصف الملف: application/pdf
-
6
المؤلفون: Dariusz Andrejko, Aldona Sobota, Dorota Teterycz, Ada Krawęcka, Piotr Zarzycki, Agata Blicharz-Kania, Beata Zdybel, Emilia Sykut-Domańska
المصدر: Foods
Volume 9
Issue 4
Foods, Vol 9, Iss 404, p 404 (2020)مصطلحات موضوعية: Health (social science), 030309 nutrition & dietetics, Plant Science, Nutritional quality, lcsh:Chemical technology, Health Professions (miscellaneous), Microbiology, Article, cooking quality, 03 medical and health sciences, 0404 agricultural biotechnology, chemical composition, lcsh:TP1-1185, Food science, Chemical composition, pasta, 0303 health sciences, Chemistry, food and beverages, 04 agricultural and veterinary sciences, 040401 food science, flaxseed flour, Pasta processing, flaxseed cake, Dietary fiber, Food Science
وصف الملف: application/pdf
-
7
المؤلفون: Selman Türker, Abdulvahit Sayaslan, Mehmet Koyuncu, Yavuz Irklı, Fatma Gülşah Orhan, Abdullah Serin
المصدر: Journal of Cereal Science. 80:50-56
مصطلحات موضوعية: chemistry.chemical_classification, 020209 energy, 04 agricultural and veterinary sciences, 02 engineering and technology, Yeast fermentation, 040401 food science, Biochemistry, Gluten, 0404 agricultural biotechnology, chemistry, Biofuel, Enzymatic hydrolysis, 0202 electrical engineering, electronic engineering, information engineering, Pasta processing, Food science, Food Science
-
8
المصدر: Gharibzahedi, S M T, Yousefi, S & Chronakis, I S 2018, ' Microbial Transglutaminase in Noodle and Pasta Processing ', Critical Reviews in Food Science and Nutrition, vol. 59, no. 2, pp. 313-327 . https://doi.org/10.1080/10408398.2017.1367643
مصطلحات موضوعية: Food Handling, 030309 nutrition & dietetics, Flour, Sensation, Bacillus, Shelf life, Industrial and Manufacturing Engineering, 03 medical and health sciences, 0404 agricultural biotechnology, Noodle dough, Humans, Texture, Cooking, Food science, Triticum, High potential, Mechanical Phenomena, Gluten-free, 0303 health sciences, Transglutaminases, Protein molecules, Chemistry, food and beverages, Starch, 04 agricultural and veterinary sciences, General Medicine, Quality, Transglutaminase, 040401 food science, Streptomyces, Spaghetti, Food, Fortified, Pasta processing, Digestion, Gluten free, Rheology, Microbial transglutaminase, Fagopyrum, Food Science
وصف الملف: application/pdf
-
9
المؤلفون: G. Petrella, A. Di Luccia, Mariacinzia Rutigliano, B. la Gatta, Giusy Rusco
المصدر: Journal of Cereal Science. 73:76-83
مصطلحات موضوعية: 0106 biological sciences, chemistry.chemical_classification, Chemistry, Size-exclusion chromatography, food and beverages, Semolina Flour, 04 agricultural and veterinary sciences, Gluten Proteins, 040401 food science, 01 natural sciences, Biochemistry, Gluten, 0404 agricultural biotechnology, 010608 biotechnology, Self assembling, Pasta processing, Composition (visual arts), Food science, Food Science
-
10
المؤلفون: Gaetano Chinnici, Biagio Pecorino, Gioacchino Pappalardo
المصدر: Journal of Cleaner Production. 142:2435-2445
مصطلحات موضوعية: Benefit-cost analysis, Engineering, Strategy and Management, Strategy and Management1409 Tourism, 010501 environmental sciences, 01 natural sciences, Industrial and Manufacturing Engineering, Pasta factories, Willingness to pay, Eco-friendly techniques, 0502 economics and business, Production (economics), Revenue, Environmental impact assessment, Factory, Renewable Energy, Marketing, Open-ended choice experiment, Renewable Energy, Sustainability and the Environment, 2300, Strategy and Management1409 Tourism, Leisure and Hospitality Management, 0105 earth and related environmental sciences, General Environmental Science, Sustainability and the Environment, Cost–benefit analysis, business.industry, Leisure and Hospitality Management, 05 social sciences, Economic feasibility, Building and Construction, Environmental economics, Pasta processing, 050202 agricultural economics & policy, business