Results 111 to 120 of about 502 (153)

Colombian surgical outcomes study insights on perioperative mortality rate, a main indicator of the lancet commission on global surgery - a prospective cohort study. [PDF]

Lancet Reg Health Am
Pérez Rivera CJ, Lozano-Suárez N, Velandia-Sánchez A, Vargas-Cuellar MP, Rojas-Serrano LF, Polanía-Sandoval CA, Lara-Espinosa D, García-Zambrano L, Bohórquez-Tarazona MP, Agudelo-Mendoza SV, Cabrera-Rivera PA, Briceno-Ayala L, ColSOS Collaborative.   +12 more
europepmc   +1 more source

Some of the next articles are maybe not open access.

Related searches:

Wheatgrass powder‐enriched functional pasta: Techno‐functional, phytochemical, textural, sensory, and structural characterization

Journal of Texture Studies, 2022
AbstractThe influence of semolina replacement with wheatgrass powder (WGP; 3%–15%) was evaluated with reference to nutritional, techno‐functional, phytochemical, textural, and structural characteristics of functional pasta. Results showed that incorporation of WGP significantly (p < 0.05) decreased the pasting viscosity of flour blends, while it ...
Keshavdeep Bawa, Jaswinder Kaur Brar, Arashdeep Singh, Antima Gupta, Harpreet Kaur, Kiran Bains   +5 more
openaire   +2 more sources

Legumes as Functional Ingredients in Gluten-Free Bakery and Pasta Products

Annual Review of Food Science and Technology, 2017
The increasing demand for gluten-free food products from consumers has triggered food technologists to investigate a wide range of gluten-free ingredients from different sources to reproduce the unique network structure developed by gluten in a wheat-dough system.
Martina Foschia, Stefan W. Horstmann, Elke K. Arendt, Emanuele Zannini   +3 more
openaire   +3 more sources

Functional Pasta

Petits Propos Culinaires, 2015
Provides a few options for preparing pasta dishes with sauces based on Chinese ingredients.
openaire   +1 more source

Functional Cereal-Based Bakery Products, Breakfast Cereals, and Pasta Products

2022
Functional foods are food products having an additional function beneficial for the consumer, beyond the provision of nutrients. It is common opinion that functional foods should be an integral part of the eating habits of the population they are intended for.
Di Cairano, Maria, Tolve, Roberta, Cela, Nazarena, Sportiello, Lucia, Scarpa, Teresa, Galgano, Fernanda   +5 more
openaire   +3 more sources

Targeting Aging with Functional Food: Pasta with Opuntia Single-Arm Pilot Study

Rejuvenation Research, 2018
Interventions to extend life span represent the new perspective in aging investigation. Healthy dietary habits are important modifiable factors that can favor a healthy aging phenotype. Many studies have demonstrated benefits for metabolic syndrome and type 2 diabetes mellitus resulting from the traditional Mediterranean foods.
Aiello, Anna, Di Bona, Danilo, Candore, Giuseppina, Carru, Ciriaco, Zinellu, Angelo, Di Miceli, Giuseppe, Nicosia, Aldo, Gambino, Caterina Maria, Ruisi, Paolo, Caruso, Calogero, Vasto, Sonya, Accardi, Giulia   +11 more
openaire   +6 more sources

Development of functional pasta with microencapsulated Spirulina: technological and sensorial effects

Journal of the Science of Food and Agriculture, 2020
AbstractBACKGROUNDSpirulina microalgae have been added to food; however, there have been few reports on the methods used to protect the antioxidant potential against process conditions, and the effects on the sensory characteristics of products need to be better described.
Cindiele Karen Zen, Caroline Balensiefer Vicenzi Tiepo, Raíssa Vieira da Silva, Christian Oliveira Reinehr, Luiz Carlos Gutkoski, Tatiana Oro, Luciane Maria Colla   +6 more
openaire   +2 more sources

Marine foods as functional ingredients in bakery and pasta products

Food Research International, 2010
Marine food, due to its phenomenal biodiversity is a treasure house of many novel healthy food ingredients and biologically active compounds as fish oils, fish proteins, bioactive peptides, seaweeds, macroalgae and microalgae. Despite having so much health benefits, marine functional ingredients have been under exploited for food purposes.
S.U. Kadam, P. Prabhasankar
openaire   +1 more source

Potential of grape byproducts as functional ingredients in baked goods and pasta

Comprehensive Reviews in Food Science and Food Safety, 2020
Abstract Wine making industry generates high quantities of valuable byproducts that can be used to enhance foods in order to diminish the environmental impact and to obtain more economic benefits. Grape byproducts are rich in phenolic compounds and dietary fiber, which make them suitable to improve the nutritional value of bakery ...
Mădălina Iuga, Silvia Mironeasa
openaire   +2 more sources