Results 151 to 160 of about 1,284 (168)

Digestibility of pasta made with three wheat types: A preliminary study

Food Chemistry, 2015
Andrea Curioni, Barbara Simonato, Gabriella Pasini   +2 more
exaly  

PREPARAÇÃO E CARACTERIZAÇÃO DE PASTA DENTAL CONTENDO VIDRO BIOATIVO E ANTIMICROBIANO PARA POTENCIAL USO NA HIPERSENSIBILIDADE DENTINÁRIA

Ciência e Tecnologia dos Biomateriais, 2023
Renata Nardy Ribeiro, Rosangela Maria Ferreira da Costa e Silva, Walison Arthuso Vasconcellos, João Pedro Vianna Braga, Andrea Barros Ribon, Ângela Leão Andrade   +5 more
openaire   +1 more source

Fortification of pasta with split pea and faba bean flours: Pasta processing and quality evaluation

Food Research International, 2010
Valerie Micard
exaly  

Efecto in vitro de pastas dentales blanqueadoras a base de carbón activado sobre la rugosidad superficial del esmalte dental bovino

Objetivo: Comparar el efecto in vitro de las pastas dentales blanqueadoras a base de carbón activado sobre la rugosidad superficial del esmalte. Metodología: El estudio fue experimental, longitudinal, prospectivo. Se utilizaron 36 muestras dentales bovinas que se clasificaron en 4 grupos de tratamientos: Grupo 1: Daily Caristop® White Triple Acción ...
openaire   +1 more source

A Meta‐Analysis of Enriched Pasta: What Are the Effects of Enrichment and Process Specifications on the Quality Attributes of Pasta?

Comprehensive Reviews in Food Science and Food Safety, 2016
Bernard Marcos, Christine Moresoli, Martin Mondor   +2 more
exaly  

Nutritional, antioxidant, microstructural and pasting properties of functional pasta

Journal of the Saudi Society of Agricultural Sciences, 2018
Amir Gull, Kamlesh Prasad, Pradyuman Kumar   +2 more
exaly  

RELANZAMIENTO DE DENTO, MARCA PERUANA DE PASTA DENTAL (Lima) -Auditoría de Marca INTEGRANTES

2021
openaire   +1 more source

Addition of mushroom powder to pasta enhances the antioxidant content and modulates the predictive glycaemic response of pasta

Food Chemistry, 2018
Wenqiang Guan, Charles Brennan, Luca Serventi   +2 more
exaly  

MINI REVIEW Pasta brownness: An Assessment

Journal of Cereal Science, 2000
Christèle Icard Vernière
exaly  

Use of fermented quinoa flour for pasta making and evaluation of the technological and nutritional features

LWT - Food Science and Technology, 2017
Michela Verni, Carlo Giuseppe Rizzello, Marco Montemurro   +2 more
exaly