Pasta-Making Process: A Narrative Review on the Relation between Process Variables and Pasta Quality
Foods, 2022 Pasta is an increasingly popular food worldwide and different formulations have been developed to improve its nutritional profile. Semolina that is high both in protein and gluten content is recognized as the ideal raw material to produce conventional ...
Andrea Bresciani +2 more
exaly +3 more sources
Nutritional, antioxidant, microstructural and pasting properties of functional pasta
Journal of the Saudi Society of Agricultural Sciences, 2018 The present study aimed to characterize millet-pomace based pasta on the basis of functional, morphological, pasting and nutritional properties with control pasta (100% durum semolina).
Amir Gull +2 more
exaly +3 more sources
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
doaj +1 more source
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
doaj +1 more source
Bioinformatics, 2018 AbstractSummaryPASTA is a multiple sequence method that uses divide-and-conquer plus iteration to enable base alignment methods to scale with high accuracy to large sequence datasets. By default, PASTA included MAFFT L-INS-i; our new extension of PASTA enables the use of MAFFT G-INS-i, MAFFT Homologs, CONTRAlign and ProbCons.
Kodi Collins, Tandy J. Warnow
openaire +2 more sources
Morphing pasta and beyond [PDF]
Science Advances, 2021 Flat pasta with designed surface grooves can dynamically morph into three-dimensional shapes when boiled.
Ye Tao +16 more
openaire +2 more sources
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
doaj +1 more source
EFFECT OF ENVIRONMENTAL TEMPERATURES ON PRODUCTION AND BREAD CHARACTERISTICS OF FOUR BREAD WHEAT CULTIVARS II. BREAD QUALITY ATTRIBUTES AS A FUNCTION OF ENVIRONMENTAL TEMPERATURES PRODUCTIVITY [PDF]
Journal of Plant Production, 2013 The effect of environmental temperatures on the production of wheat and the resulted bread quality of four cultivars was vestigated. The tested samples of (Misr 1, Gemmeiza 9, Sakha 93, and Sids 12) were grown under heat environment stress (HES) and ...
Hoda El-Gharbawy, M. Abo El-Naga
doaj +1 more source
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
doaj +1 more source
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
doaj +1 more source