Results 21 to 30 of about 582 (212)
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
doaj +1 more source
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
openaire +2 more sources
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
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
doaj +1 more source
Use of asparagus flour from non-commercial plants (residue) for functional pasta production
Journal of Food Science and Technology, 2020 The objective this study was enrich a pasta with non-commercial asparagus flour (AF). Six treatments were prepared: control (without AF), with 5, 10, 15, 20 and 25% of AF. Analyzes of antioxidants and bioactive compounds of AF and pasta, and the quality of pasta (color, optimal cooking time, water absorption capacity, cooking loss, texture and ...
Ana Carolina Pelaes, Vital +4 more
openaire +3 more sources
PASTA‐ELN: Simplifying Research Data Management for Experimental Materials Science
Advanced Engineering Materials, EarlyView.Research data management faces ongoing hurdles as many ELNs remain complex and restrictive. PASTA‐ELN offers an open‐source, cross‐platform solution that prioritizes simplicity, offline access, and user control. Its in tuitive folder structure, modular Python add‐ons, and open formats enable seamless documentation, FAIR data practices, and easy ...
S. Brinckmann, G. Winkens, R. Schwaiger
wiley +1 more source
Fabrication of Fibers With Complex Features Using Thermal Drawing of 3D‐Printed Preforms
Advanced Materials Technologies, EarlyView.3D printing enables rapid fabrication of macroscale polymer preforms with complex geometries. Thermal drawing then scales these structures into long fibers while preserving micron‐scale cross‐sectional features. This workflow provides a fast, low‐cost route to functional fibers with tailored geometries and material combinations for catheter, robotic ...
Ali Anil Demircali +4 more
wiley +1 more source
Structural and dynamic features of PASTA domains with different functional roles
Journal of Biomolecular Structure and Dynamics, 2016 Structural and dynamic features of PASTA domains with different functional ...
CALVANESE, LUISA +4 more
openaire +3 more sources
Advanced Science, EarlyView.Pasta is a transcriptomic aging clock built on an age‐shift learning framework and trained on 17 000 samples across 21 datasets. It accurately predicts relative biological age across tissues, platforms, and species, captures stemness‐to‐senescence transitions, and identifies age‐modulatory perturbations.
Jérôme Salignon +6 more
wiley +1 more source