Results 201 to 210 of about 8,962 (246)

“FIBRAS DIETARIAS Y SU APLICACIÓN EN EL DESARROLLO TECNOLÓGICO DE PRODUCTOS ALIMENTARIOS COMO ALTERNATIVA DE ALIMENTOS FUNCIONALES” [PDF]

, 2014
Dublan Garcia, Octavio, Montufar Leyva, Karen   +1 more
core  

Characterization of Semolina and Pasta Obtained from Hard Hexaploid Wheat (<i>Triticum aestivum</i> L.) Developed Through Selection Assisted by Molecular Markers. [PDF]

Foods
Vignola MB, Bustos MC, Vanzetti L, Andreatta AE, Pérez GT.   +4 more
europepmc   +1 more source

Optimization of technological parameters for durum wheat pasta production with carrot powder and ion-ozonated water. [PDF]

Sci Rep
Iskakova G, Iztayev B, Iztayev A, Kulazhanov T, Rskeldiyev B, Izembayeva A, Yakiyayeva M, Baiysbayeva M.   +7 more
europepmc   +1 more source

Empleo de paneles compuestos por subproductos de centrales térmicas en fachadas trasdosadas [PDF]

, 2012
Alba Rodríguez, María Desiré, Leiva Fernández, Carlos, Marrero Meléndez, Madelyn, Montes Delgado, María Victoria de, Vilches Arenas, Luis Francisco   +4 more
core   +1 more source

Effects of Different Degrees of Gelatinization on Structural, Physicochemical and Digestive Properties of Kudzu Starch. [PDF]

Foods
He Z, Zhu F, Li M, Kong X.
europepmc   +1 more source

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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
openaire   +2 more sources

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
openaire   +3 more sources

Functional Pasta

Petits Propos Culinaires, 2015
Provides a few options for preparing pasta dishes with sauces based on Chinese ingredients.
openaire   +1 more source

Functional Cereal-Based Bakery Products, Breakfast Cereals, and Pasta Products

2022
Functional foods are food products having an additional function beneficial for the consumer, beyond the provision of nutrients. It is common opinion that functional foods should be an integral part of the eating habits of the population they are intended for.
Di Cairano, Maria, Tolve, Roberta, Cela, Nazarena, Sportiello, Lucia, Scarpa, Teresa, Galgano, Fernanda   +5 more
openaire   +3 more sources