Results 41 to 50 of about 409,908 (333)
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
Topological characterization of neutron star crusts [PDF]
, 2012 Neutron star crusts are studied using a classical molecular dynamics model developed for heavy ion reactions. After the model is shown to produce a plethora of the so-called "pasta" shapes, a series of techniques borrowed from nuclear physics, condensed ...
A. Barrañón +11 more
core +2 more sources
Foods, 2022 Globe artichoke roots represent an alternative and sustainable source for inulin extraction and are well-noted for their technological and functional properties.
G. Difonzo +7 more
semanticscholar +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
Uncertainties in the pasta-phase properties of catalysed neutron stars [PDF]
Astronomy & Astrophysics, 2021 Context. The interior of a neutron star is expected to exhibit different states of matter. In particular, complex non-spherical configurations known as ‘pasta’ phases may exist at the highest densities in the inner crust, potentially having an impact on ...
H. D. Thi +3 more
semanticscholar +1 more source
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
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
Antioxidant Properties of Gluten-Free Pasta Enriched with Vegetable By-Products
Molecules, 2022 The only therapy for coeliac disease patients is to completely avoid foods containing gluten, a protein complex common in several small-grain cereals. However, many alternative gluten-free foods available on the market present nutritional deficiencies ...
Amel Betrouche +6 more
semanticscholar +1 more source
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