Results 41 to 50 of about 502 (153)

Ūminio pankreatito etiopatogenezė

Lietuvos Chirurgija, 2006
Audrius Šileikis Vilniaus universiteto ligoninės Santariškių klinikų Pilvo chirurgijos centras, Santariškių g. 2, LT-08661 Vilnius El paštas: audrius.sileikis@santa.lt Ūminis pankreatitas – tai liga, kurios metu pažeidžiama ne tik kasa, bet ir kiti ...
Audrius Šileikis
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Spelt pasta with functional components and consumers' acceptance

Journal on Processing and Energy in Agriculture, 2015
Pasta products are consumed daily and widely, this study focuses on consumer attitudes toward pasta as functional food through the performed sensory quality evaluation. The results indicate the presence of significant differences between consumer attitudes regarding gender, age and income.
Košutić Milenko, Filipović Jelena, Ivkov Milan   +2 more
openaire   +1 more source

Spirulina-Enriched Pasta as Functional Food Rich in Protein and Antioxidant

Biointerface Research in Applied Chemistry, 2021
Functional foods are considered foods that have a beneficial impact when ingestion. The present work aims to prepare functional food in the form of pasta rich in antioxidants and protein by enrichment with different Spirulina levels (SP). To achieve this aim, acute and chronic toxicity of SP were evaluated in experimental animals. Antioxidant activity,
openaire   +1 more source

Nutritional, Chemical, and Functional Properties of Wholegrain Einkorn Pasta Through Cooking and Digestion: A Comparative Study with Wholegrain Durum Wheat Pasta

Foods
Despite growing interest in ancient wheat varieties, the functional and nutritional properties of einkorn (Triticum monococcum) in cereal-based foods remain not fully elucidated. This study examined the chemical composition and functional properties of wholegrain einkorn pasta through cooking and simulated gastrointestinal digestion, comparing it with ...
Dario Mercatante, Mattia Santoni, Lorenzo Nissen, Spyros Didos, Giulia Salvatori, Gianni Jan D’Ambrosio, Alice Farneti, Elena Chiarello, Flavia Casciano, Gianfranco Picone, Evangelia Mouchtaropoulou, Alessandra Bordoni, Francesca Danesi, Anagnostis Argiriou, Georgia Ayfantopoulou, Andrea Gianotti, Maria Teresa Rodriguez-Estrada   +16 more
openaire   +4 more sources

Evaluation of new functional pasta using TOPSIS methodology

, 2017
Nowadays several studies are focused on the introduction of Opuntia in frequently consumed foods, such as pasta and bakery products. Food products containing Opuntia are in fact able to reduce body weight and plasma LDL cholesterol, lipids and glucose. Foods, that may provide health and wellness benefits, are known as "functional foods".
Giallanza A., Enea M., Micale R., La Scalia   +3 more
openaire   +2 more sources

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

Physicochemical, microbiological and sensory evaluation of spaghetti made from mealworm (Tenebrio molitor L) and corn (Zea mays)

Biotecnología en el Sector Agropecuario y Agroindustrial
Tenebrio molitor L., also known as the mealworm, is used in the production of noodles as an alternative protein source, improving their nutritional value and providing a high content of essential amino acids.
Karol Revilla Escobar
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Viršutinių šlapimo takų obstrukcijos sukelto inkstų funkcijos pažeidimo gydymas drenuojant viršutinius šlapimo takus

Lietuvos Chirurgija, 2005
Henrikas Ramonas Vilniaus universiteto Gastroenterologijos, nefrologijos, urologijos ir pilvo chirurgijos klinika, Vilniaus universiteto ligoninės Santariškių klinikos Nefrologijos ir urologijos centras, I Nefrourologijos skyrius, Santariškių g.
Henrikas Ramonas
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Fortification of Pasta with White Button Mushroom: Functional and Rheological Properties

International Journal of Food and Fermentation Technology, 2017
Macaroni (pasta)—a popular extruded product prepared using durum wheat semolina is rich in complex carbohydrate, vitamin-B but deficient in proteins especially lysine and threonine leading to low biological value of the product. The present study was conducted to prepare a nutritionally enriched macaroni by supplementing semolina with white button ...
Nilakshi Chauhan, Devina Vaidya, Anil Gupta, Anuradha Pandit   +3 more
openaire   +1 more source

Rizikos veiksnių įtaka ligonių išgyvenimui po kylančiosios aortos aneurizmos korekcijos konduitu

Lietuvos Chirurgija, 2007
Rasa Joana Čypienė1, Palmyra Semėnienė1, Arimantas Grebelis1, Gintaras Turkevičius2 1 Vilniaus universiteto Širdies chirurgijos centras, Santariškių g. 2, LT-08661 Vilnius 2 Vilniaus universiteto ligoninės Santariškių klinikų Širdies chirurgijos centras,
Rasa Joana Čypienė, Palmyra Semėnienė, Arimantas Grebelis, Gintaras Turkevičius   +3 more
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