Addition of microencapsulated soybean molasses to pasta formulations
Ciência Rural, 2021 : This study investigated the production of pasta with the addition of microencapsulated soybean molasses and its effect on the physicochemical, sensory, and microbiological characteristics and shelf life of the product. Three formulations were prepared,
Vanessa Sabrina Fagundes Batista +7 more
doaj +1 more source
Beyond Nuclear Pasta: Phase Transitions and Neutrino Opacity of Non-Traditional Pasta [PDF]
, 2014 In this work, we focus on different length scales within the dynamics of nucleons in conditions according to the neutron star crust, with a semiclassical molecular dynamics model, studying isospin symmetric matter at subsaturation densities.
Alcain, Pablo N. +2 more
core +2 more sources
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
Frontiers in Nutrition, 2020 The present analyses evaluated associations between pasta consumption, nutrient intakes, and diet quality in U.S. children (2–18 years-old; N = 323) and adults (≥19 years-old; N = 400) using the US National Health and Nutrition Examination Survey, 2001 ...
Yanni Papanikolaou
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Effect of spinach and chickpea flour fortification on cooking, functional and textural properties of wheat pasta [PDF]
Journal on Processing and Energy in Agriculture, 2017 The present study was led to prepare pasta from wheat instead of semolina and effect of spinach powder and chickpea flour fortification on cooking, functional and textural properties pasta was assessed.
Shyam Abrol Ghan +3 more
doaj +1 more source
Understanding nuclear "pasta": current status and future prospects [PDF]
, 2006 In cores of supernovae and crusts of neutron stars, nuclei can adopt interesting shapes, such as rods or slabs, etc., which are referred to as nuclear "pasta." In recent years, we have studied the pasta phases focusing on their dynamical aspects with a ...
Watanabe, Gentaro
core +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
doaj +1 more source
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
doaj +1 more source
Effect of Drying and Broccoli Leaves Incorporation on the Nutritional Quality of Durum Wheat Pasta
Polish Journal of Food and Nutrition Sciences, 2022 Pasta is a great vehicle for the incorporation of vegetable-derived ingredients to increase the consumption of the health-beneficial components originating from vegetables.
Natalia Drabińska +3 more
doaj +1 more source
Foods, 2023 The aim of this research was to evaluate the levels of antioxidants and polyphenols in pasta enriched with either carrot or olive leaf flours after simulating gastrointestinal digestion.
Veronica Conti +5 more
doaj +1 more source