Results 41 to 50 of about 71,349 (258)

Fish Protein and Lipid Interactions on the Digestibility and Bioavailability of Starch and Protein from Durum Wheat Pasta

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, Margaret A. Brennan, Xinbo Guo, Xin-An Zeng, Charles S. Brennan   +4 more
doaj   +1 more source

Pasta Enriched with Carrot and Olive Leaf Flour Retains High Levels of Accessible Bioactives after In Vitro Digestion

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, Chiara Piccini, Marco Romi, Patrizia Salusti, Giampiero Cai, Claudio Cantini   +5 more
doaj   +1 more source

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, Margaret Anne Brennan, Charles Stephen Brennan, Luca Serventi   +3 more
doaj   +1 more source

Waste management in a tissue paper mill: a practical approach

Revista Gestão & Sustentabilidade
The principles of sustainability, together with the Sustainable Development Goals (SDGs) defined by the United Nations (UN), are essential tools for achieving and maintaining quality of life for the coming years.
Lucas José Vaz de Camargo, Diogo Cardoso Rego, Harrison Lourenço Corrêa   +2 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, Mariana Nogueira, Ewa Ciska, Henryk Hubert Jeleń   +3 more
doaj   +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

Influence of Some Spaghetti Processing Variables on Technological Attributes and the In Vitro Digestion of Starch

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, Silvia Cutillo, Narelle Egan, Asgar Farahnaky, Agata Gadaleta   +4 more
doaj   +1 more source

Animal stroke models and outcome evaluation: A review

Animal Models and Experimental Medicine, EarlyView.
Rodents are the preeminent stroke model species. Large animal models exist too, but are poorly standardized. Ischemic and hemorrhagic experimental models are available, with the intraluminal filament model being predominant. Outcomes are evaluated via quantifying subjects' sensorimotor impairment, cognitive memory faculties, degree of cellular ...
Solsa Cariba, Helen M. Atkinson, Anthony K. C. Chan   +2 more
wiley   +1 more source

Physicochemical Characterization and Technological‐Functional Properties of Brazil Nut Flour and Protein Concentrate

Journal of the American Oil Chemists' Society, EarlyView.
Representation of the graphical abstract of the investigation of physicochemical, functional, and technological properties and amino acid profile of partially defatted flour and protein concentrate from Brazil nuts. ABSTRACT It was investigated the physicochemical, functional and technological properties and amino acid profile of partially defatted ...
Ana Vânia Carvalho, Lucas de Paiva Gouvêa, Tatiana de Lima Azevedo, Rosemar Antoniassi, Janice Ribeiro Lima, Otniel Freitas‐Silva   +5 more
wiley   +1 more source

Hate speech online: il coinvolgimento dei gruppi bersaglio dell’odio e la teoria del cambiamento attraverso la Media Literacy

, 2023
Introduzione Negli ultimi anni sia la ricerca accademica (Schweppe, Perry, 2022) sia la riflessione socio-culturale, educativa e politica (Guillén-Nieto, 2023; Santerini, 2023) si sono soffermate sull’hate speech, il discorso d’odio e le flame wars, le
Stefano Pasta
core