Results 101 to 110 of about 8,962 (246)
Desarrollo de pasta de arroz libre de gluten con sustitución parcial por harina de chocho (Lupinus Mutabilis Sweet) a través de un diseño experimental de proceso-mezclas [PDF]
, 2017 Partial substitution of a legume in gluten free products increases its nutritional level. A gluten free spaghetti of rice flour with partial substitution of “chocho” flour (10% to 30%) was made, egg formulation (8% to 30%) and guar gum (0.15% to 1%).
Albuja Vaca, David Esteban +1 more
core
Legume Science, Volume 8, Issue 2, June 2026.ABSTRACT Mung bean (Vigna radiata (L.) Wilczek) is emerging as a valuable ingredient in modern food systems due to its nutritional benefits, functional versatility, and alignment with plant‐based, clean‐label, and sustainable food trends. This review highlights recent technological advancements in mung bean processing, covering primary processing steps
Suresh Sakhare +4 more
wiley +1 more source
Evaluation of new functional pasta using TOPSIS methodology
, 2017 Nowadays several studies are focused on the introduction of Opuntia in frequently consumed foods, such as pasta and bakery products. Food products containing Opuntia are in fact able to reduce body weight and plasma LDL cholesterol, lipids and glucose. Foods, that may provide health and wellness benefits, are known as "functional foods".
Giallanza A. +3 more
openaire +2 more sources
Functional pasta on the basis of combining the food raw materials
IOP Conference Series: Earth and Environmental Science, 2019 Abstract The necessity for using the functional food products is dictated by the need of the human body for biologically active substances, which are insufficient in a normal diet. Currently, the assortment of domestic enterprises has almost no functional pasta. In the long term, borrowed European recipes will be presented on the Russian
Olga Sycheva +4 more
openaire +1 more source
A Demand System Analysis of Food for Poor and Non Poor Households. The Case of Argentina [PDF]
The purpose of this paper is to provide some microeconomics tools to discuss and evaluate public policies that imply transfers of income from the public sector to the poor and their impact on their food demand and calories and nutrient intakes.
Berges, Miriam E., Casellas, Karina S.
core +1 more source
Rethinking migration and mobility in the late roman west with ceramic petrography [PDF]
, 2018 For some time the study of migration with ceramics was considered unreliable or unuseful after the ethnic discourse applied by cultural historians. The idea of 'pots=people' was heavily criticized, and rightly so: for similarities in style can result ...
De Clercq, Wim, Van Thienen, Vince
core +1 more source
Legume Science, Volume 8, Issue 2, June 2026.ABSTRACT With the growing global population and change in consumers' lifestyles, there is a pressing need for sustainable, safe, and nutritious sources of protein. Alternative proteins, like plant‐based meat supplemented with pea protein, offer a promising source; however, knowledge of their application, allergenicity, and safety is limited, and the ...
Ahmadullah Zahir +6 more
wiley +1 more source
Fortification of Pasta with White Button Mushroom: Functional and Rheological Properties
International Journal of Food and Fermentation Technology, 2017 Macaroni (pasta)—a popular extruded product prepared using durum wheat semolina is rich in complex carbohydrate, vitamin-B but deficient in proteins especially lysine and threonine leading to low biological value of the product. The present study was conducted to prepare a nutritionally enriched macaroni by supplementing semolina with white button ...
Nilakshi Chauhan +3 more
openaire +1 more source
Sustainable Food Proteins, Volume 4, Issue 2, June 2026.The review provides a comprehensive comparison in terms comparison of commercially established and emerging plant protein sources, focusing on their structural, rheological, and sensory attributes for developing sustainable plant‐based meat analogues (PBMAs).
Mian N. Riaz +3 more
wiley +1 more source
Biotecnología en el Sector Agropecuario y AgroindustrialTenebrio molitor L., also known as the mealworm, is used in the production of noodles as an alternative protein source, improving their nutritional value and providing a high content of essential amino acids.
Karol Revilla Escobar
doaj