Results 221 to 230 of about 8,962 (246)

Sviluppo di una pasta arricchita in inulina - Functional foods: development of an improved pasta with inulin

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, TOMMASI L, DE BELLIS, Luigi, MICELI, Antonio   +3 more
openaire   +1 more source

New development for pasta products: immature wheat and functional component

2005
The development of foods that can provide benefits beyond their nutritional values has focused attention on public and industrial researchers.In recent years the ability of functional food to influence metabolic parameters and some chronic disease is being explored.
M. D’Egidio, M.A. Pagani, M.C. Casiraghi, M. Zardi, C. Cecchini   +4 more
openaire   +1 more source

Functional properties of some high protein products in pasta

Journal of Agricultural and Food Chemistry, 1978
Tadeusz A. Haber, Abdelmonen A. Seyam, Orville J. Banasik   +2 more
openaire   +1 more source

Importance of oral phase in in vitro starch digestibility related to wholegrain versus refined pastas and mastication impairment

Food Hydrocolloids, 2021
exaly  

Properties of nuclear pastas

Frontiers of Physics, 2020
Guillermo Frank
exaly  

Functional Imaging of Cancer with Emphasis on Molecular Techniques

Ca-A Cancer Journal for Clinicians, 2007
Mohamed Houseni, Abass Alavi
exaly  

Effect of adding elderberry juice concentrate on the quality attributes, polyphenol contents and antioxidant activity of three fibre-enriched pastas

Food Research International, 2013
David Jin, Geoffrey In Waterhouse
exaly  

The nucleonic thermal conductivity of “pastas” in neutron star matter

Nuclear Physics A, 2020
Alejandro Strachan
exaly  

Development and validation of the Physical Appearance State and Trait Anxiety Scale (PASTAS)

Journal of Anxiety Disorders, 1991
Joel Thompson
exaly  

Different effectiveness of two pastas supplemented with either lipophilic or hydrophilic/phenolic antioxidants in affecting serum as evaluated by the novel Antioxidant/Oxidant Balance approach

Food Chemistry, 2017
Mario Soccio, Antonella Pasqualone, Giuseppe Di Miceli   +2 more
exaly