Results 21 to 30 of about 502 (153)
Evaluation of replacing wheat flour with chia flour (Salvia hispanica L.) in pasta
Semina: Ciências Agrárias, 2015 In recent years, chia (Salvia hispanica L.) has become increasingly more prevalent in the Brazilian diet and has triggered the interests of many researchers due to its functional properties and associated health benefits.
Matheus Rodrigues Oliveira +4 more
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Development of functional pasta from pineapple pomace with soyflour protein
Food Chemistry Advances, 2023 Dietary fiber (DF) from pineapple pomace (PP) was extracted using alkaline and combined alkaline and ultrasound-assisted extraction methods. The FTIR was used to identify the functional groups present in the extracted dietary fiber of pineapple pomace.
Y.B. Devi, P. Dhar, T. Kumari, S.C. Deka
openaire +2 more sources
Marine Drugs, 2019 Bioactive compounds, e.g., protein, polyunsaturated fatty acids, carotenoids, vitamins and minerals, found in commercial form of microalgal biomass (e.g., powder, flour, liquid, oil, tablet, or capsule forms) may play important roles in functional food ...
Franciele Camacho +2 more
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Characterization of chestnut (Castanea sativa, mill) starch for industrial utilization
Brazilian Archives of Biology and Technology, 2001 Studies were conducted to characterize the chestnut and its starch. Chemical composition of the chestnuts showed high level of starch. Moisture level in the raw nuts was around 50g/100g in wet basis and starch content, around 80g/100g in dry basis; other
Ivo Mottin Demiate +2 more
doaj +1 more source
Preparation of Functional Pasta Supplemented with Amaranth Pregelatinized Extruded Flour
Frontiers in Food Science and Technology, 2022 Semolina pasta with improved nutritional properties is increasingly demanded by consumers. High protein content and low starch digestibility are features desired for a functional pasta. In this work, amaranth flour was used for 50% supplementation of semolina in pasta preparation.
Luis A. Bello-Pérez +4 more
openaire +1 more source
Foods, 2019 Background: Alcalase-treated amaranth proteins generate angiotensin-1-converting enzyme (ACE-1) inhibitory peptides, which could be useful for functional foods development.
Eduardo Enrique Valdez-Meza +12 more
doaj +1 more source
Wild Garlic (Allium ursinum) Preparations in the Design of Novel Functional Pasta
Foods, 2023 This study investigated the design of novel pasta enriched with different forms of wild garlic (WG): a powder, an extract and an encapsulated extract applied at three enrichment levels (low/middle/high). The effect of cooking on changes in the content of bioactive compounds, antioxidative activity, cooking behaviour, texture, colour and sensory ...
Bojana Filipčev +7 more
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Structure and quality of pasta enriched with functional ingredients
RSC Advances, 2015 In this article we review current knowledge on the fate of those functional components that have been more widely studied, how they may interact during pasta processing and what impact they may have on quality pasta attributes.
Bustos Shmidt, Mariela Cecilia +2 more
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Semina: Ciências Agrárias, 2003 Physical, chemical and functional features of apple starch. Apple juice contains some chemical agents like starch that may cause long-term turbidity, both in room temperature and refrigerated storage, with depreciation of the commercial value explained ...
Gilvan Wosiacki +3 more
doaj +1 more source
Acorn Flour Pasta: Functional and Technological Aspects
Turkish Journal of Agriculture - Food Science and TechnologyThe objective of this study was to evaluate the physicochemical, bioactive, and technological properties of pasta made from durum wheat semolina that was partially replaced with Acorn flour at levels of 10%, 20%, and 30%. The incorporation of Acorn flour had a substantial impact on the nutritional composition of the pasta, resulting in increases in ...
Levent Gülüm +4 more
openaire +1 more source