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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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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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Functionalization of pasta through the incorporation of active ingredients of natural origins
2023L'industria alimentare sta attraversando un processo di costante evoluzione per soddisfare le esigenze dinamiche di una popolazione in crescita, sempre più preoccupata per le malattie legate alla dieta. Tuttavia, le strategie globali che promuovono diete sane sono raramente riuscite a causa della resistenza posta alla modifica delle preferenze dei ...
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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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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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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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The nucleonic thermal conductivity of “pastas” in neutron star matter
Nuclear Physics A, 2020Alejandro Strachan +2 more
exaly
Prebiotic potential of innovative functional pasta enriched with inulin
In order to satisfy the consumer’s request for a healthier diet, the food sector is constantly investing in the development of functional foods, fortified with prebiotic substances, known for their beneficial effects on the gut microbiome. Among prebiotics, inulin has a particular structure that avoid its hydrolyzation by the human enzymes in the ...Valentina Cifarelli +10 more
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