Results 1 to 10 of about 380,598 (270)
Operations Research Letters, 1988 zbMATH Open Web Interface contents unavailable due to conflicting licenses.
van Doorn, Erik A., Regterschot, G.J.K.
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Production and Quality Evaluation of Cupcakes Enriched with Prebiotics [PDF]
Food Technology Research Journal, 2023 This study aimed to assess the physicochemical and sensory properties of cupcakes enriched with sugar beet pulp powder and potato peel powder. Potato peels had the highest protein (12.20%) and fat (2.25%), followed by wheat flour at 11.73 and 1.08% and ...
Hanan, A. Hussien +2 more
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Prospects for use of new sources of dietary fibers in the technology of flour confectionery products
BIO Web of Conferences, 2021 The rationale for enrichment of flour confectionery products with dietary fibers was shown and the use of plant raw materials by-products, namely wheat germ oil cake and beet fibers as the sources of such dietary fibers, was justified.
Samokhvalova Olga +4 more
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An innovative concept for the technology of jelly-fruit marmalade using vegetable cryopastes
BIO Web of Conferences, 2021 The results of research on the innovative concept of the technology of jelly-fruit marmalade with vegetable cryoadditives from carrots and pumpkin are presented.
Artamonova Maiia +3 more
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Hernando Colón’s New World of Books:: Toward a Cartography of Knowledge
Cromohs: Cyber Review of Modern Historiography, 2022 Review of Hernando Colón’s New World of Books: Toward a Cartography of Knowledge, eds José María Pérez Fernández, Edward Wilson-Lee (New Haven and London: Yale University Press, 2021) by Renato ...
Renato Pasta
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Czech Journal of Food Sciences, 2022 Pasta is very popular among different groups of the population, being a healthy and cheap product. Therefore, pasta is a promising object for its enrichment with functional ingredients. The paper examined the possibility and feasibility of using red bell
Eugenia Covaliov +5 more
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Pasta consumption and connected dietary habits: Associations with glucose control, adiposity measures, and cardiovascular risk factors in people with type 2 diabetes—TOSCA.IT study [PDF]
, 2020 Background: Pasta is a refined carbohydrate with a low glycemic index. Whether pasta shares the metabolic advantages of other low glycemic index foods has not really been investigated. The aim of this study is to document, in people with type-2 diabetes,
Auciello S. +23 more
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Formazione & Insegnamento, 2020 Nelle prime due parti, il testo ricostruisce i cento anni dell’Achille Ricci, scuola di piccole dimensioni, seguendo due direzioni: quella più propriamente storica e quella di sperimentazione e innovazione didattica secondo un approccio sistemico basato
Stefano Pasta
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Foods, 2022 This study aims to evaluate the impact of incorporating pear, date, and apple by-products on pasta properties. Pasta properties including cooking quality, texture, color, rheology, thermal gelling, and microstructural characteristics were evaluated ...
Brahim Bchir +5 more
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Traditional and Non-Conventional Pasta-Making Processes: Effect on In Vitro Starch Digestibility
Foods, 2021 Pasta is a carbohydrate-rich food with a low glycemic index (GI) and is one of the main sources of slowly digestible starch (SDS). The presence of bran fractions (BFs) in pasta may enhance its health potential, owing to the content of fiber ...
Rossella Dodi +8 more
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