Results 71 to 80 of about 502 (153)

Date, Apple, and Pear By-Products as Functional Ingredients in Pasta: Cooking Quality Attributes and Physicochemical, Rheological, and Sensorial Properties. [PDF]

Foods, 2022
Bchir B, Karoui R, Danthine S, Blecker C, Besbes S, Attia H.   +5 more
europepmc   +1 more source

Microalgae: an unexplored source to develop functional gluten-free pasta

, 2018
Microalgae are generally recognized as a source of bioactive compounds and their use as nutritional supplements is becoming widely spread in western countries. However, the use of microalgae biomass for incorporation in food products is still limited. The cyanobacterium Arthrospira platensis (spirulina) is known for its high protein, as well as gamma ...
Alberto Niccolai, Liliana Rodolfi, Natascia Biondi, Mario Tredici   +3 more
openaire   +1 more source

Study of the Drying Kinetics on the Nutritional and Technological Quality of Dried Pasta Enriched With Coffee Pulp Flour. [PDF]

J Food Sci
Santos BG, Ancillotti GT, Figueiredo CH, Rodrigues MA, Naciuk Castelo-Branco V, Uekane TM.   +5 more
europepmc   +1 more source

Protein content and flour viscosity predict pasta quality in pinto bean germplasm. [PDF]

J Sci Food Agric
Hooper S, Peplinski H, Akariza AP, Burtovoy S, Jeffery H, Osorno JM, Miklas P, McClean P, Cichy K.   +8 more
europepmc   +1 more source

Storage Stability of Durum Wheat Pasta Enriched with Seaweeds Flours. [PDF]

Foods, 2021
Ribeiro AR, Botelho G, Gaspar A, Costa R.   +3 more
europepmc   +1 more source

Psilocybin in the treatment of eating disorders: a systematic review of the literature and registered clinical trials. [PDF]

Eat Weight Disord
Bevione F, Lacidogna MC, Lavalle R, Abbate Daga G, Preti A.   +4 more
europepmc   +1 more source

Impact of Variation in Amylose Content on Durum Wheat cv. Svevo Technological and Starch Properties. [PDF]

Foods, 2023
Sissons M, Palombieri S, Sestili F, Lafiandra D.   +3 more
europepmc   +1 more source

Sourdough fermentation and red lentil protein enrichment as sustainable valorization of pasta by-products to make new pasta. [PDF]

Curr Res Food Sci
Stringari A, Tlais AZA, Polo A, Ameur H, De Micheli T, Aquaro N, Zannini E, Gobbetti M, Di Cagno R.   +8 more
europepmc   +1 more source

The Ditch and the House. Construction Energetics in Early 7th-century BC Megara Hyblaia: A Preliminary Study. [PDF]

Open Res Eur
Mège F, Delpozzo E.
europepmc   +1 more source

Algae Incorporation and Nutritional Improvement: The Case of a Whole-Wheat Pasta. [PDF]

Foods, 2023
Oliveira BCC, Machado M, Machado S, Costa ASG, Bessada S, Alves RC, Oliveira MBPP.   +6 more
europepmc   +1 more source