Results 11 to 20 of about 25,255 (263)

Istituto Achille Ricci: da “Convitto Fanciulli Gracili e Orfani di Guerra” a “University College School”. Dall’innovazione didattica un’idea di scuola

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
doaj   +1 more source

Evaluation of cupcakes bioavailability and nutritional value [PDF]

BIO Web of Conferences
Numerous studies aimed at expanding the production of domestic healthy food products meet the objectives of national programs and projects implemented at the state level. Flour confectionery products are known to be an integral part of the food basket of
Ponomareva Elena, Fedorchenko Nina, Lukina Svetlana, Alekhina Nadezhda, Bakaeva Irina, Grebenshikov Andrey   +5 more
doaj   +1 more source

The choice of optimal parameters for bioactivated wheat grinding in grain bread technology [PDF]

BIO Web of Conferences
Currently, one of the state policy priority tasks in the field of healthy nutrition is related to functional products development, including bioactivated wheat grain bread.
Alekhina Nadezhda, Аndreanova Tatyana, Ponomareva Elena, Lukina Svetlana, Lobacheva Natalia, Logunova Lyudmila   +5 more
doaj   +1 more source

Elucidating the techno-functional, morphological and phenolic properties of hull less barley and buckwheat incorporated pasta

Food Chemistry Advances, 2022
In this study, nutritionally enhanced pasta was prepared with common wheat and supplemented with highland crops i.e. hull-less barley and buckwheat. Pasta samples were prepared using different ratios of hull-less barley and buckwheat from 0-40% and their
Rashim Kumari, Mahesh Gupta
doaj   +1 more source

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, Letizia Bresciani, Beatrice Biasini, Marta Cossu, Francesca Scazzina, Federica Taddei, Maria Grazia D’Egidio, Margherita Dall’Asta, Daniela Martini   +8 more
doaj   +1 more source

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

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, Romdhane Karoui, Sabine Danthine, Christophe Blecker, Souhail Besbes, Hamadi Attia   +5 more
doaj   +1 more source

Hate Speech Research: Algorithmic and Qualitative Evaluations. A Case Study of Anti-Gypsy Hate on Twitter

Research on Education and Media, 2023
Hate speech may be the research focus of the interdisciplinary field of hate studies, but it is also a difficult phenomenon to define. Internationally, there are several detection studies on automatically detecting hate speech.
Pasta Stefano
doaj   +1 more source

Gluten-Free Pasta Enriched with Fish By-Product for Special Dietary Uses: Technological Quality and Sensory Properties

Foods, 2021
Gluten-free pasta enriched with fish can support a nutritive and suitable option for people with celiac disease that allows achieving the benefits of fish consumption, especially the consumption of Ω-3 fatty acids; however, this requires that the pasta ...
Andrea Aínsa, Alba Vega, Adrian Honrado, Pedro Marquina, Pedro Roncales, José A. Beltrán Gracia, Juan B. Calanche Morales   +6 more
doaj   +1 more source

The hospitality of refugees at the memorial of Shoah in Milan. The educational function of memory

Rivista di Storia dell'Educazione, 2017
In 2015 and 2016 the Shoah Memorial Foundation and the Community of Sant’Egidio welcomed – in the Memorial itself, in an area below “Binario 21” (Platform 21) in Milan Central Statio – some thousands of refugees, who had stopped momentarily in Milan, to ...
Stefano Pasta
doaj   +1 more source

Innovative Milling Processes to Improve the Technological and Nutritional Quality of Parboiled Brown Rice Pasta from Contrasting Amylose Content Cultivars

Foods, 2021
The demand for gluten-free products, including pasta, is increasing and rice pasta accounts for the largest share of this market. Usually, the production of rice pasta requires additives or specific technological processes able to improve its texture ...
Federica Taddei, Elena Galassi, Francesca Nocente, Laura Gazza   +3 more
doaj   +1 more source