Results 41 to 50 of about 25,255 (263)

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, Emilia Sykut-Domańska, Aldona Sobota, Dorota Teterycz, Ada Krawęcka, Agata Blicharz-Kania, Dariusz Andrejko, Beata Zdybel   +7 more
doaj   +1 more source

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, Amanda Silva, Aline Albuquerque, Renata Almeida, Thais Rodrigues, Layanne Silva, Maria Duarte, Mario Cavalcanti-Mata, Ana Rocha   +8 more
doaj   +1 more source

Pasta enriched with hemp flour: New pasta product [PDF]

Hrana i ishrana, 2014
This paper describes the procedure for obtaining pasta enriched with hemp flour by substituting 5% of durum wheat semolina with hemp flour. In this way, a by-product of industrial hemp processing is returned to food processing as an auxiliary ingredient in the production of pasta. Thus, the nutritional profile of pasta is improved in terms of increased
Milica Pojić, Miroslav Hadnađev, Tamara Dapčević-Hadnađev, Aleksandra Mišan, Marijana Sakač, Bojana Šarić   +5 more
openaire   +1 more source

Extreme Weather Events and Consumer Food Responses

Applied Economic Perspectives and Policy, EarlyView.
ABSTRACT This study investigates consumer food responses to Hurricanes Helene and Milton, which affected a swath of the Southeastern U.S. in 2024. Using representative consumer survey data from six affected states, we analyze 10 distinct food responses classified into ex ante and ex post responses, and examine their associations with food insufficiency
Ahmad Zia Wahdat, Joseph Balagtas
wiley   +1 more source

Food Tastes in the United States: Convergence or Divergence?

Agribusiness, EarlyView.
ABSTRACT This study investigates how food consumption tastes have changed in recent decades across the United States. Using NielsenIQ data for over 77 million transactions, there is evidence of divergence in food tastes across regions from 2007 to 2016 and across households of different income, education, and race/ethnicity groups.
Michael DeDad
wiley   +1 more source

Swedish Consumers' Willingness‐to‐Pay for Plant‐Based Proteins in Pasta Sauce: Preferences and Policy Scenarios

Agribusiness, EarlyView.
ABSTRACT This paper explores Swedish consumers' protein preferences by estimating the willingness‐to‐pay (WTP) for minced meat and plant‐based proteins in pasta sauce from an in‐store experiment (n = 206) and an online discrete choice experiment (n = 517). On average, the WTP was highest for minced meat.
Emilia Mattsson, Anna Kristina Edenbrandt, Jens Rommel, Sarah Säll   +3 more
wiley   +1 more source

Buckwheat Hull-Enriched Pasta: Physicochemical and Sensory Properties

Molecules, 2022
This work aimed to evaluate the effect of partial replacement of semolina with 0, 1, 5, 10, 15, and 20% of ground buckwheat hull (BH) on the chemical composition, antioxidant properties, color, cooking characteristics, and sensory properties of wheat ...
Katarzyna Sujka, Grażyna Cacak-Pietrzak, Alicja Sułek, Karolina Murgrabia, Dariusz Dziki   +4 more
doaj   +1 more source

Approaches for Enrichment of Pasta

Journal of Food and Health Science, 2015
Zenginlestirme, gidalarin hazirlanmasi ve saklanmasi sirasinda kayba ugrayan gida bilesenlerinin yerine kon­masi ve temel gida maddelerinin yetersiz tuketiminden ileri gelen hastaliklarin onlenmesi gibi amaclarla ger­ceklestirilmektedir. Unlu mamuller icerisinde ekmek­ten sonra en cok tuketilen gida maddesi olan makarna­nin her yas grubundan bireyler ...
ÖZGÖREN, Ezgi, YAPAR, Aydın
openaire   +2 more sources

Recessed Microelectrodes as a Platform to Investigate the Intrinsic Redox Process of Prussian Blue Analogs for Energy Storage Application

Batteries &Supercaps, Volume 8, Issue 3, March 2025.
A microelectrochemical analytical tool is proposed for the accelerated evaluation of the intrinsic electrochemical performance of Prussian‐blue analogues as solid active materials in Na+‐based batteries. By confining the solid active material inside a recessed microelectrode, accelerated voltammetric and galvanostatic cycling at high C‐rate become ...
Nomnotho Jiyane, Carla Santana Santos, Igor Echevarria Poza, Mario Palacios Corella, Muhammad Adib Abdillah Mahbub, Gimena Marin‐Tajadura, Thomas Quast, Maria Ibáñez, Edgar Ventosa, Wolfgang Schuhmann   +9 more
wiley   +1 more source

Effect of protein aggregation in wheat-legume mixed pasta diets on their in vitro digestion kinetics in comparison to "rapid" and "slow" animal proteins.

PLoS ONE, 2020
The aim of this work was to evaluate the impact of incorporating different legume flours (faba bean, lentil or split pea flours) on the pasta protein network and its repercussion on in vitro protein digestibility, in comparison with reference dairy ...
Insaf Berrazaga, Claire Bourlieu-Lacanal, Karima Laleg, Julien Jardin, Valérie Briard-Bion, Didier Dupont, Stéphane Walrand, Valérie Micard   +7 more
doaj   +1 more source