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Imene Kerbouai, Dorra Sfayhi, Khaled Sassi, Hatem Cheikh M?hamed, Houda Jenfaoui, Jouhaina Riahi, Slim Arfaoui, Moncef Chouaibi and Hanen Ben Ismail
There is a growing interest in the Mediterranean regions to switch to conservation agriculture (CA) to address climate change and soil deterioration issues. The novelty of this study lies in the quality of the supply chain, from the raw material (durum w...
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Elif Ayse Anli
Kurut is an ancient flavor of central Asia, produced by sun-drying of yogurt. Kurut is used in preparation of pasta, soup and also in the form of yogurt by mixing with water. Alternative to sun drying, this study was aimed at conducting Kurut production ...
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José Luis Valenciano Estévez,Elena Santiago Monedero,Ana Ribas Sangüesa
Pág. 6 - 13
Hispalyt focuses its work into improving ceramic construction systems, in order to offer high-quality, precision-engineered, efficient and sustainable walling systems. Bringing forward industrialization of ceramic partitions with high acoustic performanc...
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Gulnur Daribayeva,Gazibek Omarovich Magomedov,Bauyrzhan Iztaev,Nurshash Zhexenbay,Bakyt Tyussyupova
Pág. 64 - 73
Currently, much attention is paid to the production of organic food. The scientific concept of nanoscience examines the synthesis of an ion-ozone mixture without harmful impurities of nitrogen and carbon oxides in the processing and preservation of food ...
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Lycio Shinji Watanabe, Yuri Renan Bovolenta, Vinicius Ricardo Acquaro Junior, Douglas Fernandes Barbin, Tiago Bervelieri Madeira, Suzana Lucy Nixdorf
Pág. e30133
High productivity and meantime perishability of in natura eggs, make powdered egg attractive for patisseries and pasta industries. Water reduction in 65%, extends shelf life from 1 to 12 months, preventing also Salmonella. Maximum powdered egg mois...
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Albert Schulthess, Andrés R. Schwember
Pág. 475 - 490
Wheat grain yellow pigment content (GYPC) is an important trait that determines pasta quality. The main objective of this review is to examine the genetics regulating GYPC to enhance it through breeding, leading to improved pasta quality. Although GYPC i...
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S Susanna andP Prabhasankar
Pág. 403 - 411
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M.C. Bustos, G.T. Pérez, and A.E. León
Pág. 213 - 221
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A.M. Sanguinetti, A. Del Caro, N.P. Mangia, N. Secchi, P. Catzeddu, and A. Piga
Pág. 23 - 29
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