Results 121 to 130 of about 502 (153)
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Functional Properties of Gluten-Free Pasta Produced from Amaranth, Quinoa and Buckwheat
Plant Foods for Human Nutrition, 2010The use of amaranth, quinoa and buckwheat for the production of gluten-free pasta was investigated in the present study. The aim of the work was to produce pasta of good textural quality, in particular, low cooking loss, optimal cooking weight and texture firmness.
Regine, Schoenlechner +4 more
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PASTA PRODUCTS AS PRODUCTS OF FUNCTIONAL PURPOSE (REVIEW)
13th International Conference Proceedings "Actual Issues of Biology, Breeding, Cultivation and Prosessing Technologies of Agricultural Crops"Pasta products are convenient for the consumer in terms of their preparation quickness, ability for long-term storage, including in unregulated temperature conditions, and combinability with various foods, sauces and seasonings. When choosing additives enriching pasta products, it is necessary to follow the balanced nutrition accounting biologically ...
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Quality of pasta enriched with different functional ingredients
2012Pasta is recognized as one of the foodstuffs suited to a modern diet providing human organism with carbohydrates and protein. Growing awareness of the beneficial effects of a healthy diet on the quality of life has lead to developing of food products with special health-enhancing attributes (functional food).
Jukić, Marko +2 more
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Profiling Italian Consumers’ Perceptions of a New Functional Pasta
The study aims to determine the main factors that could influence Italian consumer choices regarding functional pasta with Opuntia and to characterize distinct hypothetical consumer segments. Seven clusters were identified. The findings showed as the role of perception among respondents depends on their education level and as the health benefits and ...Nadia Palmieri, Luigi Pari
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Functional and rheological characteristics of fresh egg pasta
2005The composition, colour, cooking behaviour and rheological properties of different samples of industrial packaged and retail-manufactured fresh egg pasta were evaluated. All of the parameters showed high variability, due to differences in product formulations and technology.
C. Alamprese +4 more
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Optimization of functional additives in pasta products
2000w ABSTRACT OPTIMIZATION OF THE FUNCTIONAL ADDITIVES IN PASTA PRODUCTS Dönmez, Emine M.S., Department of Food Engineering Supervisor: Prof. Dr. Fatih Yıldız January 2000, 61 pages The effects of apple pectin, high amylose maize starch and calcium chloride addition on pasta quality were studied.
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2007
Si sono realizzate differenti paste arricchite in inulina (2-15%) ad elevato grado di polimerizzazione. La loro caratterizzazione ha indicato che la pasta arricchita con il 5% d’inulina possiede buone proprietà sensoriali e un alto contenuto in fibra alimentare totale e solubile, pari rispettivamente a 6,5 e 4,9% nell’alimento crudo e al 4,9 e 3,8 ...
NEGRO, Carmine +3 more
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Si sono realizzate differenti paste arricchite in inulina (2-15%) ad elevato grado di polimerizzazione. La loro caratterizzazione ha indicato che la pasta arricchita con il 5% d’inulina possiede buone proprietà sensoriali e un alto contenuto in fibra alimentare totale e solubile, pari rispettivamente a 6,5 e 4,9% nell’alimento crudo e al 4,9 e 3,8 ...
NEGRO, Carmine +3 more
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New development for pasta products: immature wheat and functional component
2005The development of foods that can provide benefits beyond their nutritional values has focused attention on public and industrial researchers.In recent years the ability of functional food to influence metabolic parameters and some chronic disease is being explored.
M. D’Egidio +4 more
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Functional properties of some high protein products in pasta
Journal of Agricultural and Food Chemistry, 1978Tadeusz A. Haber +2 more
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Functional precision oncology using patient-derived assays: bridging genotype and phenotype
Nature Reviews Clinical Oncology, 2023Emile E Voest
exaly