Results 31 to 40 of about 3,745,042 (240)

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, Carolina, Itoda, Yohanna Spirandeli, Crepaldi, Bianka Rocha, Saraiva, Paula Toshimi, Matumoto-Pintro   +4 more
openaire   +3 more sources

Physicochemical Characterization and Technological‐Functional Properties of Brazil Nut Flour and Protein Concentrate

Journal of the American Oil Chemists' Society, EarlyView.
Representation of the graphical abstract of the investigation of physicochemical, functional, and technological properties and amino acid profile of partially defatted flour and protein concentrate from Brazil nuts. ABSTRACT It was investigated the physicochemical, functional and technological properties and amino acid profile of partially defatted ...
Ana Vânia Carvalho, Lucas de Paiva Gouvêa, Tatiana de Lima Azevedo, Rosemar Antoniassi, Janice Ribeiro Lima, Otniel Freitas‐Silva   +5 more
wiley   +1 more source

Ultrafast RF Spectrum Analyzer Assisted by Optical Short‐Time Fourier Transform

Advanced Physics Research, EarlyView.
We present Recent efforts in an ultrafast RF spectrum analyzer based on the short‐time Fourier transform (STFT) at over 10 MHz frame rate and over 40GHz bandwidth to improve performance and support applications. All these efforts could inspire more innovative applications of temporal imaging modalities in the future.
Liao Chen, Yufan Du, Rongwu Liu, Chi Zhang, Xinliang Zhang   +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, FALCIGNO, LUCIA, Squeglia, Flavia, D'AURIA, GABRIELLA, Berisio, Rita   +4 more
openaire   +3 more sources

Pastas: open-source software for time series analysis in hydrology

, 2018
<p>Pastas is an open-source framework for the analysis of hydrological time series.</p ...
Raoul Collenteur (6912374), Ruben Caljé, Frans Schaars, Ruben Caljé (6912377), Mark Bakker, Frans Schaars (5799881), Mark Bakker (5799875), Raoul Collenteur   +7 more
core   +1 more source

Patient‐Reported Outcomes and Factors Influencing Partial‐Thickness Articular‐Sided Rotator Cuff Tear Transtendinous Repairs

Arthroscopy, Sports Medicine, and Rehabilitation, EarlyView.
Purpose To evaluate patient‐reported outcomes of the transtendinous repair technique for partial‐thickness articular‐sided tendon avulsions (PASTA) using patient‐acceptable symptomatic state (PASS) thresholds. Methods Chart reviews included patients who underwent a transtendinous arthroscopic rotator cuff repair by a single surgeon for a high‐grade ...
Roger V. Ostrander III, Mark Callanan, James R. Andrews, Adam W. Anz, Steve E. Jordan, Jessi Truett, Ben Sherman   +6 more
wiley   +1 more source

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

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

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

‘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