Results 11 to 20 of about 3,745,042 (240)
Functional properties of spelt pasta with flaxseed [PDF]
Hrana i ishrana, 2017 The World Health Organization (WHO) and the International Association of fatty acids and lipids (ISSFAL) are recommended daily intake of dietary fiber and ω-3 fatty acid in the daily meal in order to maintain normal metabolism and functioning of organisms.
Jelena Filipović +3 more
openaire +1 more source
Spelt pasta with increased content of functional componets
Chemical Industry and Chemical Engineering Quarterly, 2017 This paper investigates the effects of addition of flax seed, sesame seed, or eggs (10 g/100 g of sample and 20 g/100 g of sample) in spelt flour to obtain new pasta products with improved ?-3/?-6 ratio and minerals profile. Gas chromatography with mass spectrometry was used for carrying out a quantitative analysis of the liposoluble pasta extract ...
Jelena Filipovic +3 more
openaire +6 more sources
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
Pastas: open-source software for the analysis of hydrogeological time series
, 2019 <p>Pastas is an open source Python package for the analysis of hydrogeological time series. Using Pastas, time series models can be created and analyzed in only a few lines of Python code.</p ...
Bakker, M. +15 more
core +3 more sources
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
Pastas: open-source software for the analysis of hydrogeological time series
Pastas is an open source Python package for the analysis of hydrogeological time series.
Ruben Caljé +3 more
core +4 more sources
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
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
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