Results 31 to 40 of about 502 (153)

Nutritional, antioxidant, microstructural and pasting properties of functional pasta

Journal of the Saudi Society of Agricultural Sciences, 2018
AbstractThe present study aimed to characterize millet-pomace based pasta on the basis of functional, morphological, pasting and nutritional properties with control pasta (100% durum semolina). Functional pasta was developed by using blend of 20% finger millet flour, 12% pearl millet flour, 4% carboxy methyl cellulose (CMC) and 64% composite flour ...
Amir Gull, Kamlesh Prasad, Pradyuman Kumar   +2 more
openaire   +2 more sources

ELABORACIÓN DE PASTAS ALIMENTICIAS ENRIQUECIDAS A PARTIR DE HARINA DE QUINUA (Chenopodium quinoa wild.) Y ZANAHORIA (Daucus carota) ELABORACAO DE PASTA ALIMENTICIA ENRIQUECIDA A PARTIR DE FARINHA DE QUINUA (Chenopodium quinoa wild.) E CENOURA (Daucus carota) PRODUCTION OF FOOD PASTAS ENRICHED FROM QUINUA's (Chenopodium quinoa wild.) FLOUR AND CARROT (Daucus carota)

Biotecnología en el Sector Agropecuario y Agroindustrial, 2010
La pasta de sémola es un alimento de consumo masivo, pero el valor biológico de su proteína es bajo, dada la deficiencia de Usina en la proteína del trigo.
M ASTAÍZA, L RUÍZ, A ELIZALDE
doaj  

Proximal characteristics, phenolic compounds profile, and functional properties of Ullucus tuberosus and Arracacia xanthorrhiza

Exploration of Foods and Foodomics
Aim: The Andean tubers Ullucus tuberosus and Arracacia xanthorrhiza are of great international importance due to their nutritional value (carbohydrates, fiber), functional and phenolic compounds. This study aimed to determine the proximate composition of
Steffanny Sanchez-Portillo, Margarita del Rosario Salazar-Sánchez, Lizeth Guadalupe Campos-Muzquiz, Juan Alberto Ascacio-Valdés, José Fernando Solanilla-Duque, Claudia Magdalena Lopez Badillo, Adriana Carolina Flores-Gallegos, Raúl Rodríguez-Herrera   +7 more
doaj   +1 more source

Effects of Allium ursinum L. Leaves and Egg Amount on Quality Attributes, Polyphenol Content, and Antioxidant Capacity of Pasta

Applied Sciences
Pastas enriched with vegetables are premium nutritious products and their consumption can bring significant health benefits. Recent studies have reported a high content of bioavailable phytochemical compounds in Allium ursinum L.; as such, it can be used
Cristina Adriana Rosan, Mariana Florica Bei, Alexandra Cristina Tocai (Moţoc), Manuel Alexandru Gitea, Simona Ioana Vicas   +4 more
doaj   +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, FALCIGNO, LUCIA, Squeglia, Flavia, D'AURIA, GABRIELLA, Berisio, Rita   +4 more
openaire   +3 more sources

Effects of extraction method on chemical composition and functional properties of yam starch (Dioscorea alata)/
Efeito do método de extração na composição química e nas propriedades funcionais do amido de inhame (Dioscorea alata)

Semina: Ciências Agrárias, 2005
Yam tubers (Dioscorea alata) are a non-traditional starch source. Yam starch had been studied as a promising polymer for biofilm production because it contains about 30% of amylose, and amylose is responsible for the film-forming capacity of starches ...
Maria Victória Eiras Grossmann, Suzana Mali, Juliana Suriano Nascimento Liporacci   +2 more
doaj   +1 more source

OPTIMIZATION OF FUNCTIONAL PASTA BASED ON DURUM WHEAT SEMOLINA

, 2015
The aim of the research was the production of functional pasta with a low glycemic index (GI). So the manufacturing of spaghetti based on durum wheat semolina (obtained from roll-milling), wholemeal flour (stone-milling) and durum wheat semolina enriched with bran was studied.
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

Process optimization and influence of processing conditions on physical, thermal and textural characteristics of Nigerian pasta produced from acha flour and defatted Moringa oleifera powder

Food Physics
The consumption of Nigerian lesser known crops has been advocated by many researchers. Replacement of wheat flour with acha (Digitaria exilis) and de-fatted Moringa oleifera cake in pasta production at a laboratory scale was investigated to determine ...
Akeem Olayemi Raji, Isiaka Mubarak Olaitan, Maxwell Yemmy Mitchel Omeiza, Mayowa Saheed Sanusi   +3 more
doaj   +1 more source

Caracterización fisicoquímica, reológica y funcional de harina de avena (Avena sativa L. cv Bachíniva) cultivada en la región de Cuauhtémoc, Chihuahua

Tecnociencia Chihuahua, 2020
En el presente trabajo se obtuvo una harina a partir del cereal de avena (Avena sativa L.) de la variedad Bachíniva, el cual representa una de las principales fuentes de ingresos para la región de Cuauhtémoc, Chihuahua.
Fernando Félix Flores-Peña, Flavia Yadira Lozano-Quezada, Arturo Ramos-Martínez, René Salgado-Delgado, Víctor Manuel Guerrero-Prieto, Salvador Ramírez-Mancinas, Luis Arturo Bello-Pérez, Paul Baruk Zamudio-Flores   +7 more
doaj