Results 171 to 180 of about 141,567 (186)

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
Christine Moresoli, Martin Mondor, Bernard Marcos   +2 more
exaly  

Cooking Properties and Heat Damage of Dried Pasta as Influenced by Raw Material Characteristics and Processing Conditions

Critical Reviews in Food Science and Nutrition, 2010
Ivano De Noni
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 Gidley
exaly  

Edible Japanese seaweed, wakame (Undaria pinnatifida) as an ingredient in pasta: Chemical, functional and structural evaluation

Food Chemistry, 2009
P Prabhasankar
exaly  

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

Food Chemistry, 2018
Luca Serventi
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, Marco Montemurro, Rossana Coda   +2 more
exaly  

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

Food Chemistry, 2016
Nazimah Hamid, Kevin Kantono, Mustafa M Farouk   +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  

Effects of industrial pasta drying temperatures on starch properties and pasta quality

Food Research International, 2002
Hamit Koksel
exaly  

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

Food Chemistry, 2004
Charles Brennan, Victor Kuri
exaly