Results 81 to 90 of about 409,908 (333)

Pasta Enriched with Dried and Powdered Leek: Physicochemical Properties and Changes during Cooking

Molecules, 2022
Food enrichment is commonly applied to increase the pro-health and dietary value of final products. This study aimed to evaluate how green leek powder (GL) added to semolina influenced the physicochemical, sensory, and cooking characteristics of the ...
Beata Biernacka, Dariusz Dziki, Urszula Gawlik-Dziki   +2 more
doaj   +1 more source

Non-congruence of liquid-gas phase transition of asymmetric nuclear matter

, 2012
We first explore the liquid-gas mixed phase in a bulk calculation, where two phases coexist without the geometrical structures. In the case of symmetric nuclear matter, the system behaves congruently, and the Maxwell construction becomes relevant.
Maruyama, Toshiki, Tatsumi, Toshitaka
core   +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

Upper limits on the observational effects of nuclear pasta in neutron stars

, 2011
The effects of the existence of exotic nuclear shapes at the bottom of the neutron star inner crust - nuclear `pasta' - on observational phenomena are estimated by comparing the limiting cases that those phases have a vanishing shear modulus and that ...
Abbott, Abbott, Andersson, Bao-An Li, Baym, Baym, Carter, Centelles, Chamel, Chen, Chen, Chen, Chugunov, Danielewicz, Douchin, Ducoin, Gusakov, Gögelein, Hashimoto, Haskell, Hebeler, Horowitz, Horowitz, Horowitz, Horowitz, Israel, J. Hooker, Klimkiewicz, Lattimer, Lattimer, Lattimer, Li, Li, Li, Lorenz, M. Gearheart, Magierski, Nakazato, Newton, Ogata, Oyamatsu, Oyamatsu, Oyamatsu, Pethick, Piro, Ravenhall, Ravenhall, Samuelsson, Shetty, Sotani, Sotani, Steiner, Steiner, Strohmayer, Strohmayer, Strohmayer, Tsang, Ushomirsky, W. G. Newton, Watanabe, Watanabe, Watts, Worley, Xu, Xu, Xu   +65 more
core   +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

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

Hemp seed (Cannabis sativa L.) enriched pasta: Physicochemical properties and quality evaluation

PLoS ONE, 2021
Hemp seed (Cannabis sativa L.) contain large amounts of nutrients, e.g. protein, dietary fiber, minerals, and unsaturated fatty acids, which make them a good fortifying component in food production.
D. Teterycz, A. Sobota, D. Przygodzka, Paulina Łysakowska   +3 more
semanticscholar   +1 more source

Annotating aspects in text and image: A new task and dataset for multimodal aspect‐based sentiment analysis

Journal of the Association for Information Science and Technology, EarlyView.
Abstract Aspect‐Based Sentiment Analysis (ABSA) has evolved from textual analysis to a multimodal paradigm, integrating visual information to capture nuanced sentiments. Despite advancements, existing Multimodal ABSA (MABSA) research remains limited in granularity, which focuses on either coarse‐level categories or named entities, neglecting fine ...
Li Yang, Jia Yang, Jin‐Cheon Na, Jianfei Yu   +3 more
wiley   +1 more source

Effect of Grape Pomace Addition on the Technological, Sensory, and Nutritional Properties of Durum Wheat Pasta

Foods, 2020
In this study, fortified pasta was prepared by replacing semolina with 0, 5, and 10 g/100 g of grape pomace (GP), a food industry by-product, rich in fiber and phenols. GP inclusion in pasta significantly reduced its optimum cooking time and the swelling
Roberta Tolve, G. Pasini, F. Vignale, F. Favati, B. Simonato   +4 more
semanticscholar   +1 more source

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