We're loading the assets...

ARTICLES

Loading...

1

Application of beneficial compounds in pasta enrichment

2

Study of enrichments performed in pasta industry

3

Analytical methods based on protein analysis to determine the incorporation of Triticum aestium wheat in pasta

4

Effect of heating with constant temperature of 120 ° C on the number of wheat germ peroxide obtained from durum wheat mill

5

Beneficial properties of wheat germ

6

Investigation of adding salt and reducing acidity on gluten protrusion properties

7

Evaluation of sensory and mechanical properties of pasta produced with null flour, semolina and a mixture of both

8

Investigation of rheological and chemical properties of Iranian durum wheat cultivars

9

Investigation of the effect of adding salt on the rheological properties of the dough and the quality of the final pasta

10

The effect of consuming multi-probiotic pasta on reducing VLDL in the blood of healthy people

11

Evaluation of rheological properties of prebiotic pasta using alveograph and farinograph devices

12

Application of microencapsulation in resistance of probiotic bacteria in pasta production

13

A review of grain-based probiotic products

14

Investigation of Hydrocolloids on Rheological Properties of Wheat Flour Dough with Mixolb Machine

15

The latest enrichments in the pasta industry

16

Investigation of ELISA diagnostic system to determine the amount of toxins in wheat flour

17

Investigation of the effect of heat process on rheological properties of wheat flour dough

18

Performance of high hydrostatic pressure technology in modern wheat processing

19

Comparison of quality of wheat, flour and bread obtained from organic and inorganic cultivation methods

20

Investigation of the effect of hectoliters of wheat on the quantity and quality of flour extracted from wheat grown in different regions of Fars province

21

Comparison of the effect of Teflon and bronze molds on the physical, textural and sensory properties of the produced pasta

22

Investigation of organochlorine pesticide residues during pasta production process

23

Investigation of organic and inorganic cultivation methods on the quality of wheat, flour and bread

24

Determination of acrylamide content in extruded dough products after two stages of drying (pasta) by gas chromatography

25

Effects of polymer nanocomposites containing silver nanoparticles on probiotic pasta packaging

26

Use of polymer clay nanocomposites in wheat germ pasta packaging and its effect on shelf life

27

Qualitative examination of dried pasta using Mike dryer

28

An overview of the role of research and development in creating competitive advantage

29

Wheat modification to fit the final product

30

Nutritional value of Anato pigment

31

Application of xanthan gum in gluten-free products

32

Nutritional value and clinical properties of spirulina

33

The effect of spirulina microalgae on the quality characteristics of pasta

34

Microscopic changes of pasta components during the production process

35

The effect of extrusion process on bioactive compounds of cereal products

36

The role of outsourcing in establishing a link between academia and industry

37

Establishment of a systematic structure of industry-university relations in Zar Research Industrial Group

38

The role of staff and student education in the relationship between university and industry

39

Evaluation of effective and efficient communication strategies of industry, university and development research department in order to advance innovation, with a brief look at the consistent and objective achievements of Zar Research Industrial Group

40

Dynamic interaction between academia and industry

41

A review of the anti-nutritional properties of phytic acid and the application of the enzyme phytase

42

An overview of the types of enzymes used in starch processing to produce high fructose corn syrup

43

Stabilization of probiotic bacteria in the production of probiotic ready-made cake powder product

44

Investigation of the effect of gluten in pasta and its role in gluten-free products