Results 51 to 60 of about 409,908 (333)

Valorisation of Broccoli By-Products: Technological, Sensory and Flavour Properties of Durum Pasta Fortified with Broccoli Leaf Powder

Molecules, 2022
The aim of this study was to evaluate the effect of broccoli leaf powder (BLP) incorporation on the technological properties, sensory quality and volatile organic compounds (VOCs) of durum wheat pasta. Incorporation of BLP increased cooking loss; however,
Natalia Drabińska, M. Nogueira, Beata Szmatowicz   +2 more
semanticscholar   +1 more source

Beyond Nuclear Pasta: Phase Transitions and Neutrino Opacity of Non-Traditional Pasta [PDF]

, 2014
In this work, we focus on different length scales within the dynamics of nucleons in conditions according to the neutron star crust, with a semiclassical molecular dynamics model, studying isospin symmetric matter at subsaturation densities.
Alcain, Pablo N., Dorso, Claudio O., Molinelli, Pedro A. Giménez   +2 more
core   +2 more sources

Brown Algae Fucus vesiculosus in Pasta: Effects on Textural Quality, Cooking Properties, and Sensorial Traits

Foods, 2022
Fucus vesiculosus is a brown seaweed rich in iodine, fucoxanthin, and phlorotannins, all known to be bioactive compounds associated with health-promoting events.
A. Ribeiro, T. Madeira, G. Botelho, D. Martins, Ricardo M. Ferreira, Artur M. S. Silva, S. Cardoso, R. Costa   +7 more
semanticscholar   +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

Phase transitions and symmetry energy in nuclear pasta [PDF]

, 2018
Cold and isospin-symmetric nuclear matter at sub-saturation densities is known to form the so-called pasta structures, which, in turn, are known to undergo peculiar phase transitions.
Dorso, Claudio Oscar, Frank, Guillermo Alberto, López, Jorge A.   +2 more
core   +2 more sources

Effect of Arthrospira platensis (spirulina) incorporation on the rheological and bioactive properties of gluten-free fresh pasta

Algal Research, 2020
Gluten-free foods are generally nutritionally deficient and are the source of serious technological constraints. This work aimed to evaluate the technological performance of addition of two spirulina biomasses: Arthrospira platensis F&M-C256 and Ox ...
P. Fradinho, A. Niccolai, R. Soares, Liliana Rodolfi, N. Biondi, M. Tredici, I. Sousa, A. Raymundo   +7 more
semanticscholar   +1 more source

Sifat Optik Campuran Pasta TiO2 Partikel Nano dan Pasta TiO2 Reflektor pada Foto Elektroda Dye Solar Cell

Jurnal Elektronika dan Telekomunikasi, 2016
Dalam penelitian ini, kami mengamati pengaruh dari campuran pasta TiO2 partikel nano dan pasta TiO2 reflektor yang dapat meningkatkan kinerja dye-sensitized solar cell (DSSC).
Lilis Retnaningsih, Lia Muliani, Goib Wiranto   +2 more
doaj   +1 more source

Appearance of the Single Gyroid Network Phase in Nuclear Pasta Matter [PDF]

, 2014
Nuclear matter under the conditions of a supernova explosion unfolds into a rich variety of spatially structured phases, called nuclear pasta. We investigate the role of periodic network-like structures with negatively curved interfaces in nuclear pasta ...
Iida, K., Klatt, M. A., Maruhn, J. A., Mecke, K., Reinhard, P. -G., Schroeder-Turk, G. E., Schuetrumpf, B.   +6 more
core   +2 more sources

A Review of the Impact of Starch on the Quality of Wheat-Based Noodles and Pasta: From the View of Starch Structural and Functional Properties and Interaction with Gluten

Foods
Starch, as a primary component of wheat, plays a crucial role in determining the quality of noodles and pasta. A deep understanding of the impact of starch on the quality of noodles and pasta is fundamentally important for the industrial progression of ...
Jinrong Wang, Yonghui Li, Xiaona Guo, Ke-Xue Zhu, Zijian Wu   +4 more
semanticscholar   +1 more source

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