Results 201 to 210 of about 35,614 (215)

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
Samuel Mercier, Christine Moresoli, Martin Mondor   +2 more
exaly  

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

Food Chemistry, 2018
Margaret Brennan, Luca Serventi
exaly  

Combined techniques for characterising pasta structure reveals how the gluten network slows enzymic digestion rate

Food Chemistry, 2015
Wei Zou, Mike J Sissons, Michael J Gidley   +2 more
exaly  

Food design strategies to increase vegetable intake: The case of vegetable enriched pasta

Trends in Food Science and Technology, 2016
Vincenzo Fogliano
exaly  

Effect of carob (Ceratonia siliqua L.) flour on the antioxidant potential, nutritional quality, and sensory characteristics of fortified durum wheat pasta

Food Chemistry, 2016
Łukasz Sęczyk, Michał Świeca, Urszula Gawlik-Dziki   +2 more
exaly  

Inulin-enriched pasta: effects on textural properties and starch degradation

Food Chemistry, 2004
Victor Kuri
exaly  

Process conditions affect starch structure and its interactions with proteins in rice pasta

Carbohydrate Polymers, 2013
Alberto Giuseppe Barbiroli, Francesco Bonomi, Maria Cristina Casiraghi   +2 more
exaly  

Effects of meat addition on pasta structure, nutrition and in vitro digestibility

Food Chemistry, 2016
Nazimah Hamid, Scott Knowles, Mustafa M Farouk   +2 more
exaly  

Functional, textural and sensory properties of dry pasta supplemented with lyophilized tomato matrix or with durum wheat bran extracts produced by supercritical carbon dioxide or ultrasound

Food Chemistry, 2016
Antonella Pasqualone, Giuseppe Gambacorta, Carmine Summo   +2 more
exaly  

Germinated Cajanus cajan seeds as ingredients in pasta products: Chemical, biological and sensory evaluation

Food Chemistry, 2007
Juana Frias
exaly