Results 211 to 220 of about 3,745,042 (240)
Some of the next articles are maybe not open access.
Targeting Aging with Functional Food: Pasta with Opuntia Single-Arm Pilot Study
Rejuvenation Research, 2018Interventions 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 +11 more
openaire +6 more sources
Quality of pasta enriched with different functional ingredients
2012Pasta 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 +2 more
openaire
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
openaire +1 more source
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 ...
openaire +1 more source
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.
openaire +2 more sources
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
openaire +1 more source
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
openaire +1 more source
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
openaire +1 more source
TECHNICAL AND ECONOMIC ASSESSMENT OF THE FUNCTIONAL PASTA PRODUCTION LINE
Agro-Industrial Technologies of Central RussiaAs part of the study, it was necessary to carry out a technical and economic assessment of the pasta produc-tion line for functional purposes. Deficiency of vitamins and trace elements is a significant problem for the inhabitants of our country, which is faced by a significant part of the population.
openaire +1 more source
Opuntia ficus-Indica as an Ingredient in New Functional Pasta: Consumer Preferences in Italy
Foods, 2021Nadia Palmieri +2 more
exaly