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You searched for subject:(Semolina). Showing records 1 – 8 of 8 total matches.

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Purdue University

1. Bressani, Gina Michelle. Shrinkage prediction during pasta dehydration.

Degree: MS, Agricultural and Biological Engineering, 2014, Purdue University

  Shrinkage models from different fields of study were reviewed. Pasta was used as a model to further develop the hypothesis of predicting shrinkage in… (more)

Subjects/Keywords: Biological sciences; Applied sciences; Deborah number; Diffusivity; Glass transition; Rheology; Semolina pasta; Shrinkage; Agriculture; Food Science

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Bressani, G. M. (2014). Shrinkage prediction during pasta dehydration. (Thesis). Purdue University. Retrieved from http://docs.lib.purdue.edu/open_access_theses/726

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Bressani, Gina Michelle. “Shrinkage prediction during pasta dehydration.” 2014. Thesis, Purdue University. Accessed October 17, 2019. http://docs.lib.purdue.edu/open_access_theses/726.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Bressani, Gina Michelle. “Shrinkage prediction during pasta dehydration.” 2014. Web. 17 Oct 2019.

Vancouver:

Bressani GM. Shrinkage prediction during pasta dehydration. [Internet] [Thesis]. Purdue University; 2014. [cited 2019 Oct 17]. Available from: http://docs.lib.purdue.edu/open_access_theses/726.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Bressani GM. Shrinkage prediction during pasta dehydration. [Thesis]. Purdue University; 2014. Available from: http://docs.lib.purdue.edu/open_access_theses/726

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

2. Saad, Moustafa. Étude des mécanismes d'agglomération des poudres céréaliers : contribution des caractéristiques physiques et chimiques des particules sur leur réactivité. Application pour la fabrication de couscous : Study of agglomeration mechanism of wheat powders : the contribution of the physical and chemical characteristics of particles to their reactivity. Application for couscous production.

Degree: Docteur es, Génie des procédés, 2011, Montpellier, SupAgro

Ce travail est une étude préliminaire qui a pour objectif principal d'étudier l'impact des caractéristiques de surface des poudres céréalières sur leurs mécanismes d'agglomération dans… (more)

Subjects/Keywords: Semoule; Farine; Réactivité; Propriété de surface; Agglomération; Couscous; Wheat semolina; Wheat flour; Reactivity; Surface characteristics; Agglomeration; Couscous

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Saad, M. (2011). Étude des mécanismes d'agglomération des poudres céréaliers : contribution des caractéristiques physiques et chimiques des particules sur leur réactivité. Application pour la fabrication de couscous : Study of agglomeration mechanism of wheat powders : the contribution of the physical and chemical characteristics of particles to their reactivity. Application for couscous production. (Doctoral Dissertation). Montpellier, SupAgro. Retrieved from http://www.theses.fr/2011NSAM0020

Chicago Manual of Style (16th Edition):

Saad, Moustafa. “Étude des mécanismes d'agglomération des poudres céréaliers : contribution des caractéristiques physiques et chimiques des particules sur leur réactivité. Application pour la fabrication de couscous : Study of agglomeration mechanism of wheat powders : the contribution of the physical and chemical characteristics of particles to their reactivity. Application for couscous production.” 2011. Doctoral Dissertation, Montpellier, SupAgro. Accessed October 17, 2019. http://www.theses.fr/2011NSAM0020.

MLA Handbook (7th Edition):

Saad, Moustafa. “Étude des mécanismes d'agglomération des poudres céréaliers : contribution des caractéristiques physiques et chimiques des particules sur leur réactivité. Application pour la fabrication de couscous : Study of agglomeration mechanism of wheat powders : the contribution of the physical and chemical characteristics of particles to their reactivity. Application for couscous production.” 2011. Web. 17 Oct 2019.

Vancouver:

Saad M. Étude des mécanismes d'agglomération des poudres céréaliers : contribution des caractéristiques physiques et chimiques des particules sur leur réactivité. Application pour la fabrication de couscous : Study of agglomeration mechanism of wheat powders : the contribution of the physical and chemical characteristics of particles to their reactivity. Application for couscous production. [Internet] [Doctoral dissertation]. Montpellier, SupAgro; 2011. [cited 2019 Oct 17]. Available from: http://www.theses.fr/2011NSAM0020.

Council of Science Editors:

Saad M. Étude des mécanismes d'agglomération des poudres céréaliers : contribution des caractéristiques physiques et chimiques des particules sur leur réactivité. Application pour la fabrication de couscous : Study of agglomeration mechanism of wheat powders : the contribution of the physical and chemical characteristics of particles to their reactivity. Application for couscous production. [Doctoral Dissertation]. Montpellier, SupAgro; 2011. Available from: http://www.theses.fr/2011NSAM0020

3. Joubert, Marianne. Adéquation des blés durs aux opérations de transformations technologiques : semoulerie et pastification : Adaptation of the durum wheat grain processes : milling and pasta making.

Degree: Docteur es, Biochimie et Physicochimie alimentaires, 2017, Montpellier, SupAgro

Le blé dur est la matière première de base pour la production de semoules et de pâtes. Les origines des rendements semouliers et qualité des… (more)

Subjects/Keywords: Blé dur; Semoule; Pâtes; Protéines; Rendement et qualité; Caractérisation physique et biochimique; Durum wheat; Semolina; Pasta; Protein; Yield and quality; Physic

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Joubert, M. (2017). Adéquation des blés durs aux opérations de transformations technologiques : semoulerie et pastification : Adaptation of the durum wheat grain processes : milling and pasta making. (Doctoral Dissertation). Montpellier, SupAgro. Retrieved from http://www.theses.fr/2017NSAM0045

Chicago Manual of Style (16th Edition):

Joubert, Marianne. “Adéquation des blés durs aux opérations de transformations technologiques : semoulerie et pastification : Adaptation of the durum wheat grain processes : milling and pasta making.” 2017. Doctoral Dissertation, Montpellier, SupAgro. Accessed October 17, 2019. http://www.theses.fr/2017NSAM0045.

MLA Handbook (7th Edition):

Joubert, Marianne. “Adéquation des blés durs aux opérations de transformations technologiques : semoulerie et pastification : Adaptation of the durum wheat grain processes : milling and pasta making.” 2017. Web. 17 Oct 2019.

Vancouver:

Joubert M. Adéquation des blés durs aux opérations de transformations technologiques : semoulerie et pastification : Adaptation of the durum wheat grain processes : milling and pasta making. [Internet] [Doctoral dissertation]. Montpellier, SupAgro; 2017. [cited 2019 Oct 17]. Available from: http://www.theses.fr/2017NSAM0045.

Council of Science Editors:

Joubert M. Adéquation des blés durs aux opérations de transformations technologiques : semoulerie et pastification : Adaptation of the durum wheat grain processes : milling and pasta making. [Doctoral Dissertation]. Montpellier, SupAgro; 2017. Available from: http://www.theses.fr/2017NSAM0045


Brno University of Technology

4. Píšťková, Magdalena. Srovnání výrob těstovin v Evropě a v Asii .

Degree: 2009, Brno University of Technology

 Práce pojednává o rozdílech ve výrobě evropských a asijských nudlí. Úvodní část je věnována pšenici jako základní surovině pro výrobu těstovin. Je zde popsána stavba… (more)

Subjects/Keywords: pšenice; pšeničná mouka; semolina; těstoviny; asijské nudle; technologie výroby; wheat; wheat flour; semolina; pastes; asian noodles; manufacturing technology

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Píšťková, M. (2009). Srovnání výrob těstovin v Evropě a v Asii . (Thesis). Brno University of Technology. Retrieved from http://hdl.handle.net/11012/21804

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Píšťková, Magdalena. “Srovnání výrob těstovin v Evropě a v Asii .” 2009. Thesis, Brno University of Technology. Accessed October 17, 2019. http://hdl.handle.net/11012/21804.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Píšťková, Magdalena. “Srovnání výrob těstovin v Evropě a v Asii .” 2009. Web. 17 Oct 2019.

Vancouver:

Píšťková M. Srovnání výrob těstovin v Evropě a v Asii . [Internet] [Thesis]. Brno University of Technology; 2009. [cited 2019 Oct 17]. Available from: http://hdl.handle.net/11012/21804.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Píšťková M. Srovnání výrob těstovin v Evropě a v Asii . [Thesis]. Brno University of Technology; 2009. Available from: http://hdl.handle.net/11012/21804

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Université de Lorraine

5. Murrieta-Pazos, Ingrid. Caractérisation de la forme et de la surface de poudres laitières et céréalières : Relations entre propriétés et réactivité des particules : Shape and surface characterization of milk and wheat powders : Relation between properties and reactivity of the particles.

Degree: Docteur es, Procédés Biotechnologiques et Alimentaires, 2012, Université de Lorraine

Les travaux réalisés dans le cadre de la présente thèse se positionnent dans le contexte de la caractérisation des propriétés de surface des particules. La… (more)

Subjects/Keywords: Réactivité; Caractérisation de la surface; Poudres de lait; Semoule; XPS; EDX; CGI; Monté Capillaire; Reactivity; Surface characterization; Milk powder; Semolina; XPS; EDX; IGC; Capillary Rice; 620.43

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Murrieta-Pazos, I. (2012). Caractérisation de la forme et de la surface de poudres laitières et céréalières : Relations entre propriétés et réactivité des particules : Shape and surface characterization of milk and wheat powders : Relation between properties and reactivity of the particles. (Doctoral Dissertation). Université de Lorraine. Retrieved from http://www.theses.fr/2012LORR0278

Chicago Manual of Style (16th Edition):

Murrieta-Pazos, Ingrid. “Caractérisation de la forme et de la surface de poudres laitières et céréalières : Relations entre propriétés et réactivité des particules : Shape and surface characterization of milk and wheat powders : Relation between properties and reactivity of the particles.” 2012. Doctoral Dissertation, Université de Lorraine. Accessed October 17, 2019. http://www.theses.fr/2012LORR0278.

MLA Handbook (7th Edition):

Murrieta-Pazos, Ingrid. “Caractérisation de la forme et de la surface de poudres laitières et céréalières : Relations entre propriétés et réactivité des particules : Shape and surface characterization of milk and wheat powders : Relation between properties and reactivity of the particles.” 2012. Web. 17 Oct 2019.

Vancouver:

Murrieta-Pazos I. Caractérisation de la forme et de la surface de poudres laitières et céréalières : Relations entre propriétés et réactivité des particules : Shape and surface characterization of milk and wheat powders : Relation between properties and reactivity of the particles. [Internet] [Doctoral dissertation]. Université de Lorraine; 2012. [cited 2019 Oct 17]. Available from: http://www.theses.fr/2012LORR0278.

Council of Science Editors:

Murrieta-Pazos I. Caractérisation de la forme et de la surface de poudres laitières et céréalières : Relations entre propriétés et réactivité des particules : Shape and surface characterization of milk and wheat powders : Relation between properties and reactivity of the particles. [Doctoral Dissertation]. Université de Lorraine; 2012. Available from: http://www.theses.fr/2012LORR0278


Lincoln University

6. Desai, Ajay. The effect of fish protein powder on the physiochemical, nutritional and sensory properties of cereal based products.

Degree: 2019, Lincoln University

 Starch based snack foods from wheat, corn, and rice are rich in carbohydrate and low in protein, essential amino acids and ω- fatty acids. These… (more)

Subjects/Keywords: semolina; wheat flour; Gadus (cod); salmon fish powder; pasta; fish powder; bread; physicochemical properties; amino acids; polyunsaturated fatty acids; food technology; starch digestibility; protein digestibility; viscosity; phenolic content; antioxidant

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Desai, A. (2019). The effect of fish protein powder on the physiochemical, nutritional and sensory properties of cereal based products. (Thesis). Lincoln University. Retrieved from http://hdl.handle.net/10182/10508

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Desai, Ajay. “The effect of fish protein powder on the physiochemical, nutritional and sensory properties of cereal based products.” 2019. Thesis, Lincoln University. Accessed October 17, 2019. http://hdl.handle.net/10182/10508.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Desai, Ajay. “The effect of fish protein powder on the physiochemical, nutritional and sensory properties of cereal based products.” 2019. Web. 17 Oct 2019.

Vancouver:

Desai A. The effect of fish protein powder on the physiochemical, nutritional and sensory properties of cereal based products. [Internet] [Thesis]. Lincoln University; 2019. [cited 2019 Oct 17]. Available from: http://hdl.handle.net/10182/10508.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Desai A. The effect of fish protein powder on the physiochemical, nutritional and sensory properties of cereal based products. [Thesis]. Lincoln University; 2019. Available from: http://hdl.handle.net/10182/10508

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Michigan State University

7. Kang, Soo-Young. Zinc bioavailability in a semolina/soy protein mixture was not not affected by extrusion processing.

Degree: MS, Department of Food Science and Human Nutrition, 1996, Michigan State University

Subjects/Keywords: Zinc – Bioavailability; Zinc in the body; Zinc – Physiological effect; Extrusion process; Semolina; Soybean

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Kang, S. (1996). Zinc bioavailability in a semolina/soy protein mixture was not not affected by extrusion processing. (Masters Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:26081

Chicago Manual of Style (16th Edition):

Kang, Soo-Young. “Zinc bioavailability in a semolina/soy protein mixture was not not affected by extrusion processing.” 1996. Masters Thesis, Michigan State University. Accessed October 17, 2019. http://etd.lib.msu.edu/islandora/object/etd:26081.

MLA Handbook (7th Edition):

Kang, Soo-Young. “Zinc bioavailability in a semolina/soy protein mixture was not not affected by extrusion processing.” 1996. Web. 17 Oct 2019.

Vancouver:

Kang S. Zinc bioavailability in a semolina/soy protein mixture was not not affected by extrusion processing. [Internet] [Masters thesis]. Michigan State University; 1996. [cited 2019 Oct 17]. Available from: http://etd.lib.msu.edu/islandora/object/etd:26081.

Council of Science Editors:

Kang S. Zinc bioavailability in a semolina/soy protein mixture was not not affected by extrusion processing. [Masters Thesis]. Michigan State University; 1996. Available from: http://etd.lib.msu.edu/islandora/object/etd:26081

8. Slinkard, Melissa. Fortification of pasta with chickpea and quinoa flours.

Degree: 2014, University of Missouri – Columbia

Subjects/Keywords: Author supplied: pasta; quinoa flour; semolina; chickpea floor; fortification; durum wheat

…LIST OF TABLES Table Page 2.1 Nutritional comparison of semolina and bread wheat flour… …and evaluated against a control made of 100% semolina flour (CTRL) for cooking… …pasta is made solely from durum wheat semolina flour. This creates a product that has great… …x29;. Semolina flour, however, has a limited nutritional profile and is lacking in the amino… …traditional semolina flour lack (Mastromatteo and others 2011). Both of these foodstuffs… 

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Slinkard, M. (2014). Fortification of pasta with chickpea and quinoa flours. (Thesis). University of Missouri – Columbia. Retrieved from http://hdl.handle.net/10355/44329

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Slinkard, Melissa. “Fortification of pasta with chickpea and quinoa flours.” 2014. Thesis, University of Missouri – Columbia. Accessed October 17, 2019. http://hdl.handle.net/10355/44329.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Slinkard, Melissa. “Fortification of pasta with chickpea and quinoa flours.” 2014. Web. 17 Oct 2019.

Vancouver:

Slinkard M. Fortification of pasta with chickpea and quinoa flours. [Internet] [Thesis]. University of Missouri – Columbia; 2014. [cited 2019 Oct 17]. Available from: http://hdl.handle.net/10355/44329.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Slinkard M. Fortification of pasta with chickpea and quinoa flours. [Thesis]. University of Missouri – Columbia; 2014. Available from: http://hdl.handle.net/10355/44329

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

.