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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
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Journal of the Science of Food and Agriculture, 2020
AbstractBACKGROUNDSpirulina microalgae have been added to food; however, there have been few reports on the methods used to protect the antioxidant potential against process conditions, and the effects on the sensory characteristics of products need to be better described.
Cindiele Karen Zen +6 more
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AbstractBACKGROUNDSpirulina microalgae have been added to food; however, there have been few reports on the methods used to protect the antioxidant potential against process conditions, and the effects on the sensory characteristics of products need to be better described.
Cindiele Karen Zen +6 more
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Marine foods as functional ingredients in bakery and pasta products
Food Research International, 2010Marine food, due to its phenomenal biodiversity is a treasure house of many novel healthy food ingredients and biologically active compounds as fish oils, fish proteins, bioactive peptides, seaweeds, macroalgae and microalgae. Despite having so much health benefits, marine functional ingredients have been under exploited for food purposes.
S.U. Kadam, P. Prabhasankar
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Potential of grape byproducts as functional ingredients in baked goods and pasta
Comprehensive Reviews in Food Science and Food Safety, 2020Abstract Wine making industry generates high quantities of valuable byproducts that can be used to enhance foods in order to diminish the environmental impact and to obtain more economic benefits. Grape byproducts are rich in phenolic compounds and dietary fiber, which make them suitable to improve the nutritional value of bakery ...
Mădălina Iuga, Silvia Mironeasa
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Functional Properties of Gluten-Free Pasta Produced from Amaranth, Quinoa and Buckwheat
Plant Foods for Human Nutrition, 2010The use of amaranth, quinoa and buckwheat for the production of gluten-free pasta was investigated in the present study. The aim of the work was to produce pasta of good textural quality, in particular, low cooking loss, optimal cooking weight and texture firmness.
Regine, Schoenlechner +4 more
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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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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
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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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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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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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