Results 221 to 230 of about 3,745,042 (240)

Modulation in Techno-Functional, Textural Properties, in Vitro Starch Digestibility and Macromolecular–Structural Interactions of Pasta With Potato (Solanum tuberosum L.)

Molecules, 2022
Rajan Sharma, Rubén Domínguez, Jose Manuel Lorenzo Rodriguez   +2 more
exaly  

The Addition of Fluted Pumpkin (Telfairia occidentalis) Leaf Powder Improves the Techno-Functional Properties of Cassava Pasta

Food Structure, 2021
Vincenzo Fogliano, Oluranti Mopelola Lawal, Anita R Linnemann   +2 more
exaly  

In Vitro Digestibility, Cooking Quality, Bio-Functional Composition, and Sensory Properties of Pasta Incorporated With Potato and Pigeonpea Flour

International Journal of Gastronomy and Food Science, 2021
Rajan Sharma, Baljit Singh, Basharat Nabi Dar   +2 more
exaly  

Nutritional, Functional, Textural and Sensory Evaluation of Spirulina Enriched Green Pasta: A Potential Dietary and Health Supplement

Foods, 2022
Arpan Bhowmik, Shalini Gaur Rudra, Sunil Pabbi   +2 more
exaly  

Dragon Fruit Peel Extract Microcapsule Incorporated Pearl Millet and Dragon Fruit Pulp Powder Based Functional Pasta: Formulation, Characterization, and Release Kinetics Study

Food Science and Biotechnology, 2023
Kshirod Kumar Dash, G V S Bhagya Raj, Raj G V S Bhagya   +2 more
exaly  

Development of Novel Pasta Products With Evidence Based Impacts on Health—A Review

Foods, 2022
Mike Sissons
exaly  

Elucidating the Techno-Functional, Morphological and Phenolic Properties of Hull Less Barley and Buckwheat Incorporated Pasta

Food Chemistry Advances, 2022
Mahesh Gupta
exaly  

Inulin From Globe Artichoke Roots: A Promising Ingredient for the Production of Functional Fresh Pasta

Foods, 2022
Giusy Rita Caponio, Antonella Pasqualone, Giovanni Dal Poggetto   +2 more
exaly  

Functional, Textural and Sensory Properties of Dry Pasta Supplemented With Lyophilized Tomato Matrix or With Durum Wheat Bran Extracts Produced by Supercritical Carbon Dioxide or Ultrasound

Food Chemistry, 2016
Antonella Pasqualone, Pier Paolo Marrese, Zina Flagella   +2 more
exaly  

Prebiotic potential of innovative functional pasta enriched with inulin

In order to satisfy the consumer’s request for a healthier diet, the food sector is constantly investing in the development of functional foods, fortified with prebiotic substances, known for their beneficial effects on the gut microbiome. Among prebiotics, inulin has a particular structure that avoid its hydrolyzation by the human enzymes in the ...
Valentina Cifarelli, Francesca Valerio, Anna Rita Bavaro, Mariaelena Di Biase, Vito Linsalata, Isabella D’Antuono, Vita Di Stefano, Stella Lisa Lonigro, Antonella Garbetta, Maria Grazia Melilli, Angela Cardinali.   +10 more
openaire   +1 more source