Results 91 to 100 of about 409,908 (333)
PLoS ONE, 2020 The aim of this work was to evaluate the impact of incorporating different legume flours (faba bean, lentil or split pea flours) on the pasta protein network and its repercussion on in vitro protein digestibility, in comparison with reference dairy ...
Insaf Berrazaga +7 more
doaj +1 more source
Quality Characteristics of Novel Pasta Enriched with Non-Extruded and Extruded Blackcurrant Pomace
Molecules, 2022 Fruit pomace is a valuable by-product in terms of its chemical composition, which potential might be used through transformation of the pomace into food ingredients.
D. Gałkowska +2 more
semanticscholar +1 more source
A Systemic Model for Understanding Business Interactions With Biodiversity and Ecosystems
Business Strategy and the Environment, EarlyView.ABSTRACT Biodiversity loss and ecosystem degradation represent critical threats to human well‐being and economic resilience, challenging businesses to understand and manage their interdependence with natural systems. This study develops a systemic framework—the BioModel—that elucidates the reciprocal relationship between businesses, biodiversity, and ...
Lino Cinquini +2 more
wiley +1 more source
Opuntia ficus-indica as an Ingredient in New Functional Pasta: Consumer Preferences in Italy
Foods, 2021 Opuntia ficus-indica is a source of minerals and vitamins and has recently been used as ingredient to make a new functional variety of pasta. Italy was the first country in the world to produce pasta and is also the second largest producer of Opuntia in ...
Nadia Palmieri +3 more
doaj +1 more source
Curvature effect on nuclear pasta: Is it helpful for gyroid appearance?
, 2011 In supernova cores and neutron star crusts, nuclei are thought to deform to rodlike and slablike shapes, which are often called nuclear pasta. We study the equilibrium properties of the nuclear pasta by using a liquid drop model with curvature ...
C. J. Pethick +7 more
core +1 more source
International Journal of Food Science and Nutrition, 2022 Aim of this research was to evaluate durum-wheat pasta enriched with encapsulated carrot waste extracts in oil, obtained by freeze drying (FDE) or spray drying techniques (SDE).
G. Ćetković +11 more
semanticscholar +1 more source
Cereal Chemistry, EarlyView.ABSTRACT Background and Objectives Wild rice (WR), a nutritious cereal rich in phytochemicals, remains underutilized despite its health benefits. This study explored deep purple (DP), purple sun hybrid (PSH), purple haze (PH), cosmic purple (CP), and vistaric sky blue (VSB) carrot powders as fortificants in WR noodles at 10%, 20%, and 30% levels in ...
Beverly Cheruto Too +3 more
wiley +1 more source
International Journal of Food Science, 2019 Pasta is a widely consumed food in all over the world. Coarse semolina obtained from durum wheat and water are the main ingredients of conventional pasta products.
R. A. T. Nilusha +3 more
doaj +1 more source
Czech Journal of Food Sciences, 2016 Durum semolina was replaced with 10, 15, and 20% of chestnut flour. Pasta was produced on a single screw extruder with the temperature profile of 80/90/90°C and on a laboratory minipress.
Indira Kosović +4 more
doaj +1 more source
Effects of long-term frozen storage on the quality and acceptance of gluten-free cassava pasta
Heliyon, 2021 Cold storage conditions during long-term periods can be critical for the quality of gluten-free products. The objective of this work was to elaborate gluten-free pasta using cassava starch and study the influence of different storage conditions on the ...
Agdylannah Vieira +8 more
doaj +1 more source