Results 1 to 10 of about 502 (153)
Nutritional and Antioxidant Enhancement of Pasta Enriched with Parota Flour (Enterolobium cyclocarpum): A Functional Food Approach [PDF]
FoodsThe objective of this research was to evaluate the physicochemical quality, bioactive compound content, and antioxidant capacity of pasta made with durum wheat semolina and partial substitutions of parota flour (Enterolobium cyclocarpum).
Víctor Manuel Moo-Huchin +8 more
doaj +2 more sources
Fortification of Durum Wheat Pasta with Nut Oil Cake: Effects on Nutritional and Technological Properties [PDF]
MoleculesThe study aimed to produce semolina pasta enriched with walnut or hazelnut oil cake and to investigate its nutritional and technological properties. The pasta was prepared by substituting 10% of semolina with walnut or hazelnut oil cakes.
Dorota Gałkowska +2 more
doaj +2 more sources
Effect of Ultrasound and Chemical Cross-Linking on the Structural and Physicochemical Properties of Malanga (Colocasia esculenta) Starch [PDF]
FoodsStarch extracted from malanga (Colocasia esculenta) is a biopolymer with considerable industrial potential thanks to its high starch content (70–80% on a dry basis) and small granule size, which give it distinctive functional properties.
Ana Sofía Martínez-Cigarroa +8 more
doaj +2 more sources
Archivos Latinoamericanos de Nutrición, 2009 La pasta de sémola es un alimento altamente consumido, cuyo valor biológico es bajo porque su proteína es deficiente en lisina. Sin embargo, si se extiende la sémola con leguminosas ricas en este aminoácido esencial, no sólo se produce una ...
Marisela Granito, Vanesa Ascanio
doaj +1 more source
Is there pasta in neutron stars? [PDF]
EPJ Web of Conferences, 2022 The interior of neutron stars may contain a mantle made of very exotic neutron-proton clusters with unusual shapes such as rods or slabs collectively referred to as “nuclear pastas” coexisting with free nucleons and a charge neutralizing gas of electrons.
Chamel Nicolas +2 more
doaj +1 more source
Phenolic Compounds and Bioaccessibility Thereof in Functional Pasta [PDF]
Antioxidants, 2020 Consumption of food products rich in phenolic compounds has been associated to reduced risk of chronic disease onset. Daily consumed cereal-based products, such as bread and pasta, are not carriers of phenolic compounds, since they are produced with refined flour or semolina.
Valentina Melini +2 more
openaire +3 more sources
Functional properties of spelt pasta with flaxseed [PDF]
Hrana i ishrana, 2017 The World Health Organization (WHO) and the International Association of fatty acids and lipids (ISSFAL) are recommended daily intake of dietary fiber and ω-3 fatty acid in the daily meal in order to maintain normal metabolism and functioning of organisms.
Jelena Filipović +3 more
openaire +1 more source
Optimization and functionality of millet supplemented pasta [PDF]
Food Science and Technology, 2015 Millets are having superior nutritional qualities and health benefits; hence they can be used for supplementation of pasta. Pasta was prepared using composite flour (CF) of durum wheat semolina (96%) and carrot pomace (4%) supplemented with finger millet flour (FMF, 0-20g), pearl millet flour (PMF, 0-30g) and carboxy methyl cellulose (CMC, 2-4g ...
Gull, Amir +2 more
openaire +3 more sources
Spelt pasta with increased content of functional componets
Chemical Industry and Chemical Engineering Quarterly, 2017 This paper investigates the effects of addition of flax seed, sesame seed, or eggs (10 g/100 g of sample and 20 g/100 g of sample) in spelt flour to obtain new pasta products with improved ?-3/?-6 ratio and minerals profile. Gas chromatography with mass spectrometry was used for carrying out a quantitative analysis of the liposoluble pasta extract ...
Jelena Filipovic +3 more
openaire +6 more sources
Antioxidant and Potentially Anti-Inflammatory Properties in Pasta Fortified with Onion Skin
Applied Sciences, 2020 In recent years, food industries have produced a large volume of waste, which is an ecological and economic problem. Fruit and vegetable by-products can also be promising sources of functional compounds, with documented pro-health potential.
Monika Michalak-Majewska +6 more
doaj +1 more source