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Data in Brief, 2016 This article reports experimental data related to the research article entitled “Different effectiveness of two pastas supplemented with either lipophilic or hydrophilic/phenolic antioxidants in affecting serum as evaluated by the novel Antioxidant ...
Maura N. Laus +6 more
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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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Reología de las pastas crudas [PDF]
, 1957 Not availableEn las fábricas de cemento, por vía húmeda, ha sido y es una preocupación constante el porcentaje en agua de las pastas. Muchos estudios se han realizado para lograr pastas manejables con bajo contenido en agua.
Laffarga Osteret, José
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Utilización de pastas como alimentos funcionales [PDF]
, 2010 Objetivo general Evaluar la aptitud de las pastas para actuar como alimentos funcionales, estudiando el efecto del agregado de diferentes ingredientes sobre su calidad tecnológica y nutricional.
Martínez, Cristina S.
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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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The existence of gluten-free and functional pasta in Hungary
Analecta Technica Szegedinensia, 2023 Nowadays, instead of traditional wheat grains, alternative cereals, also known as pseudocereals, are increasingly coming to the fore. The reason for this is, among other things, that more and more people struggle with food allergies and intolerances. Gluten-related disease - such as gluten sensitivity - is a chronic disease of the small intestine with ...
openaire +2 more sources
, 2020 Pasta is a worldwide produced and consumed food, which presents convenience and low price for consumers; by adding various ingre- dients, pasta can turn into a functional food with health benefits. Some of these ingredients are whole grains, dietaryfiber,
Chang, Yoon Kil +2 more
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Fortified Pasta With Cricket (Acheta domesticus) Powder: Impact of an Alternative Protein Source on Pasta Nutritional, Functional, and Technological Properties. [PDF]
J Food SciABSTRACT Global population growth is challenging the sustainability of current food systems and driving the search for alternative protein sources with lower environmental impact.
Musto L +6 more
europepmc +5 more sources
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
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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