Whole flaxseed (flour) as a good source of omega‐3 fatty acid and phytochemicals with
excellent nutritional and functional attributes has been used to enrich foods for health …

Fresh noodles are a staple food item among Asian populations. Linseeds (Linum
usitatissimum) as an emerging functional food ingredient are rich in a range of bioactive …

Abstract Background and Objectives Bran components cause poor dough and end‐product
quality for whole wheat flour. However, there are few reports on the impacts of bran …

This research assessed variation of protein molecular weight distribution (MWD) parameters
and their correlations with quality characteristics of semolina samples that were obtained …

Single‐pass and multipass milling systems were evaluated for the quality of whole wheat
durum flour (WWF) and the subsequent whole wheat (WW) spaghetti they produced. The …

Background and objectives Despite the strong influence of proteins on quality, no research
has been performed to determine the association between protein composition and quality …

The fundamental aim of this research was to study changes in the physical properties of
spaghetti during cooking and after the first hour of storage. In addition, the research …

The web applications are now being used in many security oriented areas, including online
shopping, e-commerce, which require the users to transmit sensitive information on the …

As massas alimentícias são globalmente consumidas, fazendo parte da cultura alimentar
portuguesa. Atualmente, verifica-se uma transição das massas tradicionais, para novas …

Two sets of durum samples were used to determine kernel characteristics and milling
properties of durum genotypes grown in North Dakota, USA. Kernels were characterized for …