Results 41 to 50 of about 25,299 (166)

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

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

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

Influence of chestnut flour addition on quality characteristics of pasta made on extruder and minipress

Czech Journal of Food Sciences, 2016
Durum semolina was replaced with 10, 15, and 20% of chestnut flour. Pasta was produced on a single screw extruder with the temperature profile of 80/90/90°C and on a laboratory minipress.
Indira Kosović, Marko Jukić, Antun Jozinović, Đurđica Ačkar, Daliborka Koceva Komlenić   +4 more
doaj   +1 more source

Elasticity of Nuclear Pasta

Physical Review Letters, 2018
The elastic properties of neutron star crusts are relevant for a variety of currently observable or near-future electromagnetic and gravitational wave phenomena. These phenomena may depend on the elastic properties of nuclear pasta found in the inner crust.
Caplan, M. E., Schneider, A. S., Horowitz, C. J.   +2 more
openaire   +4 more sources

UTILIZATION OF WHEAT ALTERNATIVES TO PRODUCE FLAT BREAD WITH HIGH NUTRITIONAL VALUE [PDF]

Egyptian Journal of Agricultural Sciences, 2020
M. Abo-Elnga, Ashgan Ali, Hala Shaban
doaj   +1 more source

Development of Pasta Products with Nonconventional Ingredients and Their Effect on Selected Quality Characteristics: A Brief Overview

International Journal of Food Science, 2019
Pasta is a widely consumed food in all over the world. Coarse semolina obtained from durum wheat and water are the main ingredients of conventional pasta products.
R. A. T. Nilusha, J. M. J. K. Jayasinghe, O. D. A. N. Perera, P. I. P. Perera   +3 more
doaj   +1 more source

PRODUCTION OF SAFE AND HEALTHY PRETZELS [PDF]

Egyptian Journal of Agricultural Sciences, 2020
Hoda Hafez, Ashgan Aly
doaj   +1 more source

MICROSTRUCTURAL STUDIES OF PASTA AND STARCH PASTA

Journal of Marine Science and Technology, 2005
The processing methods for mung bean starch noodles were used to form “starch pasta” from various isolated wheat starches. The objective of this research was to evaluate the changes in the surface and internal structure of pasta and “starch pasta” made from various flours and wheat starch before and after cooking.
openaire   +2 more sources

A Note on PASTA and Anti-PASTA for Continuous-Time Markov Chains [PDF]

Operations Research, 1990
The result Poisson Arrivals See Time Averages (PASTA) is well established in the queueing literature. Although there are some well known examples where non-Poisson arrivals see time averages, arrival and time averages usually are different when arrivals are not Poisson.
openaire   +1 more source