Results 291 to 300 of about 409,908 (333)

Pasta

2001
Saul I. Gass, Carl M. Harris
openaire   +1 more source

Functionalization of pasta through the incorporation of bioactive compounds from agri-food by-products: Fundamentals, opportunities, and drawbacks

Trends in Food Science and Technology, 2022
Serena Carpentieri, Dominique Larrea-Wachtendorff, Francesco Donsi'   +2 more
exaly  

Combined techniques for characterising pasta structure reveals how the gluten network slows enzymic digestion rate

Food Chemistry, 2015
Wei Zou, Mike J Sissons, Michael J Gidley   +2 more
exaly  

Pasta

2004
openaire   +1 more source

Fortification of pasta with split pea and faba bean flours: Pasta processing and quality evaluation

Food Research International, 2010
Valerie Micard
exaly  

New ingredients and alternatives to durum wheat semolina for a high quality dried pasta

, 2021
A. Romano, P. Ferranti, Veronica Gallo, P. Masi   +3 more
semanticscholar   +1 more source

Compact structure and proteins of pasta retard in vitro digestive evolution of branched starch molecular structure

Carbohydrate Polymers, 2016
Wei Zou, Mike J Sissons, Frederick J Warren   +2 more
exaly  

Pasta Filata Cheeses: Traditional Pasta Filata Cheese ☆

2016
DE ANGELIS, MARIA, GOBBETTI, Marco
openaire   +1 more source

Edible Japanese seaweed, wakame (Undaria pinnatifida) as an ingredient in pasta: Chemical, functional and structural evaluation

Food Chemistry, 2009
P Prabhasankar
exaly  

Food design strategies to increase vegetable intake: The case of vegetable enriched pasta

Trends in Food Science and Technology, 2016
Vincenzo Fogliano
exaly