Results 31 to 40 of about 582 (212)

Pasta Enrichment with an Amaranth Hydrolysate Affects the Overall Acceptability while Maintaining Antihypertensive Properties

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, Anabela Raymundo, Oscar Gerardo Figueroa-Salcido, Giovanni Isaí Ramírez-Torres, Patrícia Fradinho, Sonia Oliveira, Isabel de Sousa, Miroslava Suárez-Jiménez, Feliznando Isidro Cárdenas-Torres, Alma Rosa Islas-Rubio, Guillermo Rodríguez-Olibarría, Noé Ontiveros, Francisco Cabrera-Chávez   +12 more
doaj   +1 more source

Pasta regrind: The effect of drying temperature on its functionality as a novel ingredient

Food Structure, 2021
Abstract Cutting and drying steps in pasta production result in by-products, named pasta regrind, which are used mainly as animal feed. Pasta regrind could be a valuable ingredient but its techno-functional properties need to be studied also in relation to the pasta drying process.
Tagliasco, Marianna, Fogliano, Vincenzo, Pellegrini, Nicoletta   +2 more
openaire   +2 more sources

Resistant Starch Dynamics in Whole‐Grain Cereals: How Processing and Macromolecular Interactions Shape Quality and Physiological Responses

AgriFood: Journal of Agricultural Products for Food, EarlyView.
This review explores how processing and macromolecular interactions shape resistant starch dynamics in whole‐grain cereals. It highlights how these transformations influence nutritional quality, digestion kinetics, and product properties, offering insights for designing stable health‐oriented whole‐grain foods with optimized functional benefits ...
Yuewen Tan, Wenjie Zhu, Jingxin Li, Yingchao Wang, Ruge Cao   +4 more
wiley   +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, Jovana Kojić, Jelena Miljanić, Olivera Šimurina, Alena Stupar, Dubravka Škrobot, Vanja Travičić, Milica Pojić   +7 more
openaire   +3 more sources

The “Tie Stitch”: An Arthroscopic Stich for Long Head of Biceps Tenodesis Associated With Rotator Cuff Repair or as a Superior Capsule Reconstruction. Surgical Step‐by‐Step Technique

Arthroscopy Techniques, EarlyView.
Abstract Long head of biceps (LHB) tenodesis is a common procedure. Historically, it has been recommended in the setting of rotator cuff reconstruction in young and active patients when the LHB is degenerated or severely inflamed to reduce postoperative pain.
Simone Cerciello, Dario Candura, Lorenzo Proietti, Katia Corona, Michele Mercurio, Fabrizio Mocini   +5 more
wiley   +1 more source

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  

A Systemic Model for Understanding Business Interactions With Biodiversity and Ecosystems

Business Strategy and the Environment, EarlyView.
ABSTRACT Biodiversity loss and ecosystem degradation represent critical threats to human well‐being and economic resilience, challenging businesses to understand and manage their interdependence with natural systems. This study develops a systemic framework—the BioModel—that elucidates the reciprocal relationship between businesses, biodiversity, and ...
Lino Cinquini, Giacomo Pigatto, Andrea Tenucci   +2 more
wiley   +1 more source

Desarrollo y transferencia tecnológica de pastas funcionales extendidas con leguminosas Development and technological transfer of functional pastas extended with legumes

Archivos Latinoamericanos de Nutrición, 2009
La pasta de sémola es un alimento altamente consumido, cuyo valor biológico es bajo porque su proteína es deficiente en lisina. Sin embargo, si se extiende la sémola con leguminosas ricas en este aminoácido esencial, no sólo se produce una ...
Marisela Granito, Vanesa Ascanio
doaj  

Functional pasta on the basis of combining the food raw materials

IOP Conference Series: Earth and Environmental Science, 2019
Abstract The necessity for using the functional food products is dictated by the need of the human body for biologically active substances, which are insufficient in a normal diet. Currently, the assortment of domestic enterprises has almost no functional pasta. In the long term, borrowed European recipes will be presented on the Russian
Olga Sycheva, Elena Skorbina, Irina Trubina, Ruslan Omarov, Natalia Sarbatova   +4 more
openaire   +1 more source

‘Too Close to Eat?’ Exploring Consumer Responses to Edible Packaging Through the Lens of Food Neophobia and Construal Level Theory

Business Strategy and the Environment, EarlyView.
ABSTRACT The rapid growth of packaging waste has recently intensified the search for sustainable alternatives. Edible packaging, developed from biodegradable materials safe for consumption, represents a promising innovation that combines environmental responsibility with food preservation.
Donata Tania Vergura, Cristina Zerbini, Settimio Ziccarelli   +2 more
wiley   +1 more source