Results 11 to 20 of about 582 (212)
Optimization and functionality of millet supplemented pasta [PDF]
Food Science and Technology, 2015 Millets are having superior nutritional qualities and health benefits; hence they can be used for supplementation of pasta. Pasta was prepared using composite flour (CF) of durum wheat semolina (96%) and carrot pomace (4%) supplemented with finger millet flour (FMF, 0-20g), pearl millet flour (PMF, 0-30g) and carboxy methyl cellulose (CMC, 2-4g ...
Gull, Amir +2 more
openaire +3 more sources
Antioxidant and Potentially Anti-Inflammatory Properties in Pasta Fortified with Onion Skin
Applied Sciences, 2020 In recent years, food industries have produced a large volume of waste, which is an ecological and economic problem. Fruit and vegetable by-products can also be promising sources of functional compounds, with documented pro-health potential.
Monika Michalak-Majewska +6 more
doaj +1 more source
Functional properties of pasta enriched with variable cereal brans [PDF]
Journal of Food Science and Technology, 2011 To explore the potentiality of cereal brans for preparation of fiber enriched pasta, various cereal brans (Wheat, Rice, Barley and Oat) were added at 0, 5, 10, 15, 20 and 25 per cent to durum wheat semolina. The effect of cereal bran enrichment on the colour, cooking, sensory quality and shelf life of enriched pasta was assessed at ambient temperature.
Gurkirat, Kaur +3 more
openaire +2 more sources
Emerging prospects of macro- and microalgae as prebiotic
Microbial Cell Factories, 2021 Macro- and microalgae-based foods are becoming popular due to their high nutritious value. The algal biomass is enriched with polysaccharides, protein, polyunsaturated fatty acids, carotenoids, vitamins and minerals.
Anil Kumar Patel +8 more
doaj +1 more source
Innovative Development of Pasta with the Addition of Fish By-Products from Two Species
Foods, 2021 The fish industry generates by-products that are still nutrient-rich. Its incorporation in pasta production could be an interesting option to get functional food.
Andrea Ainsa +5 more
doaj +1 more source
Development of a New Pasta Product by the Incorporation of Chestnut Flour and Bee Pollen
Applied Sciences, 2021 This work aimed at developing fortified pastas incorporating chestnut flour (25–55%) and powdered pollen (5–20%), either separately or in combination, as well as the characterization of the products obtained.
Maëlys Brochard +3 more
doaj +1 more source
Fresh pasta production enriched with Spirulina platensis biomass
Brazilian Archives of Biology and Technology, 2012 The aim of this work was to study the enrichment of Spirulina platensis in wheat flour to prepare fresh pasta to evaluate the green color and nutritional enrichment in addition to functional properties due to the presence of the bioactive compounds in ...
Ailton Cesar Lemes +3 more
doaj +1 more source
Frontiers in Sustainable Food Systems, 2022 Protein functional properties are related to physical and chemical parameters that influence protein behavior in food systems during processing, storage and consumption.
Vicente Ortiz-Gómez +5 more
doaj +1 more source
CLUSTERING AND PASTA PHASES IN NUCLEAR DENSITY FUNCTIONAL THEORY [PDF]
, 2017 Nuclear density functional theory (DFT) is the tool of choice in describing properties of complex nuclei and intricate phases of bulk nucleonic matter. It is a microscopic approach based on an energy density functional representing the nuclear interaction.
Schuetrumpf, Bastian +2 more
openaire +2 more sources
Data in Brief, 2016 This article reports experimental data related to the research article entitled “Different effectiveness of two pastas supplemented with either lipophilic or hydrophilic/phenolic antioxidants in affecting serum as evaluated by the novel Antioxidant ...
Maura N. Laus +6 more
doaj +1 more source