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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  

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

Reframing Stakeholder Roles in Multistakeholder Partnerships: A Role Theory Approach to Collaborative Action on Food Waste

Business Strategy and the Environment, EarlyView.
ABSTRACT Multistakeholder partnerships (MSPs) are promoted as collaborative arrangements to address food waste, yet most research focuses on core stakeholders directly involved in food production and consumption, leaving the roles of supporting stakeholders underexplored. This study redirects attention to these vital actors, such as governmental bodies,
Joya A. Kemper, Erica van Herpen, Hilke Bos‐Brouwers   +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

Impact of the Degree of Hydrolysis on the Functional Properties of Rice Proteins – A Review

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Enzymatic hydrolysis has been established as an effective strategy to improve the functional properties of plant proteins. Rice proteins are particularly attractive because of their hypoallergenic nature, high nutritional value, and sustainability, although their technological applications remain limited by their low ...
Poliana Martins de Ávila, Maria Gabriela Bello Koblitz   +1 more
wiley   +1 more source

Propiedades de pastas de cementos modificados con residuos industriales [PDF]

, 2015
Pastas fueron elaboradas reemplazando cemento portland ordinario por caliza de bagazo de agave, ceniza volante, nano-SiO2 geotérmica y humo de sílice. Las pastas fueron curadas a 20ºC y 100% de humedad hasta 28 días.
Delgadillo Guerra, Herlinda María, Chávez Guerrero, Leonardo, Puente Ornelas, Rodrigo, Fajardo San Miguel, Gerardo, Trujillo Álvarez, Alejandro   +4 more
core   +1 more source

Acorn Flour Pasta: Functional and Technological Aspects

Turkish Journal of Agriculture - Food Science and Technology
The objective of this study was to evaluate the physicochemical, bioactive, and technological properties of pasta made from durum wheat semolina that was partially replaced with Acorn flour at levels of 10%, 20%, and 30%. The incorporation of Acorn flour had a substantial impact on the nutritional composition of the pasta, resulting in increases in ...
Levent Gülüm, Süheyla Esin Köksal, Emrah Güler, Orhan Kelleci, Yusuf Tutar   +4 more
openaire   +1 more source

Estimation of quality of spaghetti-form commercial gluten-free pastas [PDF]

, 2020
The objective of the study was the estimation of quality of spaghetti-form commercial gluten-free pastas with diversified raw material composition. The experimental material consisted of 9 pastas, including 7 gluten-free pastas and 2 wheat pastas (from ...
Kosiński, J., Cacak-Pietrzak, G.
core   +1 more source

Phenolic‐Associated Dietary Fiber Ingredients From Agro‐Industrial Residues: Processing‐Dependent Identity and Food‐Grade Translation

ChemFoodChem, EarlyView.
Agro‐industrial residues contain dietary fiber and phenolics, but coexistence alone does not establish a phenolic‐bound ingredient. Processing‐dependent identity is verified through fraction‐specific analysis and common‐basis mass balance. Food‐grade translation requires final‐product performance, sensory acceptance, safety, and claim‐matched ...
Yitong Niu, Ireland LaBass, Sicheng Wang, Cheu Peng Leh, Ting Han   +4 more
wiley   +1 more source