Fibre-Enriched Pasta from Wet Milled Royal Quinoa: Technological and Nutritional Characterisation [PDF]
FoodsQuinoa fibre-rich fraction (QFi), obtained through wet milling, represents an innovative approach to improving the nutritional and functional quality of cereal-based products.
Andrea Alonso-Álvarez +1 more
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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
Carrot flour-enriched pasta with in vitro antioxidant activity and capacity of modulating inflammatory pathways in human colon cell model [PDF]
Frontiers in NutritionWheat-based pasta, a staple food for many populations, represents a potential vehicle for bioactive compounds and micronutrients. This study aimed to enhance the nutritional and functional properties of fresh pasta by incorporating 12.5% orange or purple
Alessia Lisi +8 more
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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
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From Waste to Value: Sustainable Development of Functional Pasta Enriched with Pumpkin Peel Powder and Its Nutritional Assessment [PDF]
MoleculesGiven the increasing need to reduce food losses and implement circular economy strategies, plant-based processing byproducts represent a promising source of functional ingredients.
Małgorzata Stryjecka +2 more
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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
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
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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
Emerging prospects of macro- and microalgae as prebiotic
Microbial Cell Factories, 2021 Macro- and microalgae-based foods are becoming popular due to their high nutritious value. The algal biomass is enriched with polysaccharides, protein, polyunsaturated fatty acids, carotenoids, vitamins and minerals.
Anil Kumar Patel +8 more
doaj +1 more source
Innovative Development of Pasta with the Addition of Fish By-Products from Two Species
Foods, 2021 The fish industry generates by-products that are still nutrient-rich. Its incorporation in pasta production could be an interesting option to get functional food.
Andrea Ainsa +5 more
doaj +1 more source