Results 21 to 30 of about 25,299 (166)
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
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
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
doaj +1 more source
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
Nuclear “pasta” formation [PDF]
Physical Review C, 2013 14 pages, 8 ...
Schneider, A. S. +3 more
openaire +2 more sources
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
Jurnal Elektronika dan Telekomunikasi, 2016 Dalam penelitian ini, kami mengamati pengaruh dari campuran pasta TiO2 partikel nano dan pasta TiO2 reflektor yang dapat meningkatkan kinerja dye-sensitized solar cell (DSSC).
Lilis Retnaningsih +2 more
doaj +1 more source
Molecules, 2019 This research focussed on the utilisation of salmon protein and lipid to manipulate pasta’s glycaemic index and protein digestibility. Salmon fish (Oncorhynchus tschawytscha) powder (SFP) supplemented pasta flour in amounts from 5% to 20% (w/w ...
Ajay S. Desai +4 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