Results 11 to 20 of about 70,183 (307)
Pasta, a Versatile Transcriptomic Clock, Maps the Chemical and Genetic Determinants of Aging and Rejuvenation. [PDF]
Adv Sci (Weinh)Pasta is a transcriptomic aging clock built on an age‐shift learning framework and trained on 17 000 samples across 21 datasets. It accurately predicts relative biological age across tissues, platforms, and species, captures stemness‐to‐senescence transitions, and identifies age‐modulatory perturbations.
Salignon J +6 more
europepmc +2 more sources
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
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
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
doaj +1 more source
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
doaj +1 more source
Evaluation of cupcakes bioavailability and nutritional value [PDF]
BIO Web of ConferencesNumerous 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 +5 more
doaj +1 more source
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
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The choice of optimal parameters for bioactivated wheat grinding in grain bread technology [PDF]
BIO Web of ConferencesCurrently, 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 +5 more
doaj +1 more source
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 +6 more
doaj +1 more source
Structural, Culinary, Nutritional and Anti-Nutritional Properties of High Protein, Gluten Free, 100% Legume Pasta. [PDF]
PLoS ONE, 2016 Wheat pasta has a compact structure built by a gluten network entrapping starch granules resulting in a low glycemic index, but is nevertheless unsuitable for gluten-intolerant people.
Karima Laleg +4 more
doaj +1 more source