Results 31 to 40 of about 25,299 (166)
Research on Education and Media, 2019 The thesis of this article is that in the informational society, social and intercultural education must be hybridized with media education. From this strong incorporation of media in education comes an approach to citizenship education as a new field of
Pasta Stefano
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Foods, 2022 Durum semolina spaghetti is known to have a low-moderate glycaemic index but the impact of various processing variables during the manufacture and cooking of pasta does affect pasta structure and potentially could alter starch digestion.
Mike Sissons +4 more
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Effect of Vegetable Juice, Puree, and Pomace on Chemical and Technological Quality of Fresh Pasta
Foods, 2021 Vegetable pasta is a premium product, and its consumption may deliver health benefits by increasing vegetable intake. This study investigated the replacement of semolina with juice, puree, and pomace of spinach and red cabbage.
Jinghong Wang +3 more
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Foods, 2021 Pasta is a product that requires culinary processing which can affect the content of minerals in the finished product. The study aimed to examine how cooking pasta (1) in salted water (1 teaspoon—16 g of salt per 1 litre of water) or unsalted water and ...
Karolina Jachimowicz +3 more
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Storage Stability of Durum Wheat Pasta Enriched with Seaweeds Flours
Foods, 2021 The enrichment of semolina pasta with nutritionally rich ingredients has been targeted as a health strategy in recent years. In this work, the storage stability of seaweed-enriched pasta was assessed at different combinations of temperature and relative ...
Ana Ramalho Ribeiro +3 more
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Operations Research Letters, 1988 zbMATH Open Web Interface contents unavailable due to conflicting licenses.
van Doorn, Erik A., Regterschot, G.J.K.
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Flaxseed Enriched Pasta—Chemical Composition and Cooking Quality
Foods, 2020 Pasta production is a good opportunity for product innovation in different forms. The aim of this work was to assess the use of flaxseed components for pasta production.
Piotr Zarzycki +7 more
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Pasta Enriched with Dried and Powdered Leek: Physicochemical Properties and Changes during Cooking
Molecules, 2022 Food enrichment is commonly applied to increase the pro-health and dietary value of final products. This study aimed to evaluate how green leek powder (GL) added to semolina influenced the physicochemical, sensory, and cooking characteristics of the ...
Beata Biernacka +2 more
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Effects of long-term frozen storage on the quality and acceptance of gluten-free cassava pasta
Heliyon, 2021 Cold storage conditions during long-term periods can be critical for the quality of gluten-free products. The objective of this work was to elaborate gluten-free pasta using cassava starch and study the influence of different storage conditions on the ...
Agdylannah Vieira +8 more
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The role of PASTA in network measurement [PDF]
Proceedings of the 2006 conference on Applications, technologies, architectures, and protocols for computer communications, 2006 Poisson Arrivals See Time Averages (PASTA) is a well known property applicable to many stochastic systems. In active probing, PASTA is invoked to justify the sending of probe packets (or trains) at Poisson times in a variety of contexts. However, due to the diversity of aims and analysis techniques used in active probing, the benefits of Poisson based ...
François Baccelli +3 more
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