Results 171 to 180 of about 582 (212)

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
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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
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Functional Pasta

Petits Propos Culinaires, 2015
Provides a few options for preparing pasta dishes with sauces based on Chinese ingredients.
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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
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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
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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
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Structural properties and digestion of green banana flour as a functional ingredient in pasta

Food & Function, 2016
Gluten free pasta was made from raw banana flour in combination with vegetable gums and egg protein for comparison to pasta similarly made from wheat flour.
Zheng, Zeqi, Stanley, Roger, Gidley, Michael J., Dhital, Sushil   +3 more
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Analysis of Ingredient Functionality and Formulation Optimization of Pasta Supplemented with Peanut Flour

Journal of Food Science, 2010
Abstract:  The working peanut pasta formulation range determined from a previous study was used to determine the effects of varying ingredient quantities and processing conditions on the pasta's quality and consumer acceptance. The variables studied were percent peanut flour substituted for durum wheat flour (30%
Brandy M, Howard, Yen-Con, Hung, Kay, McWatters   +2 more
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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
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Quality of pasta enriched with different functional ingredients

2012
Pasta 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, Kosović, Indira, Koceva Komlenić, Daliborka   +2 more
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