Invited review: Fresh pasta filata cheeses: Composition, role, and evolution of the microbiota in their quality and safety.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of dairy science"
DOI: 10.3168/jds.2022-22254
Abstract: With a global market of around $55 billion (in US dollars; i.e. around the 57% of the global cheese market), pasta filata cheeses sales are rising approximately 2% per year worldwide and are expected to… read more here.
Keywords: fresh pasta; filata cheeses; pasta filata; composition role ... See more keywords
Durum Wheat Fresh Pasta Fortification with Trub, a Beer Industry By-Product
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DOI: 10.3390/foods11162496
Abstract: Trub is a brewing by-product rich in proteins and fibers. We used trub, after a debittering step, at 5, 10, and 15 g/100 g (PT5, PT10, and PT15, respectively) to fortify durum wheat fresh pasta.… read more here.
Keywords: fresh pasta; wheat fresh; pasta; product ... See more keywords
Characterization of Fresh Pasta Made of Common and High-Amylose Wheat Flour Mixtures
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DOI: 10.3390/foods11162510
Abstract: This study aims to assess the main biochemical, technological, and nutritional properties of a few samples of fresh pasta composed of commercial common wheat flour blended with increasing percentages, ranging from 0 to 100%, of… read more here.
Keywords: fresh pasta; pasta made; amylose wheat; high amylose ... See more keywords
Fresh Pasta Manufactured with Fermented Whole Wheat Semolina: Physicochemical, Sensorial, and Nutritional Properties
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DOI: 10.3390/foods8090422
Abstract: Fresh pasta (SP) was prepared by mixing semolina with liquid sourdough, whole wheat semolina based, and the effects of sourdough inclusion were evaluated against a control sample (CP) prepared using semolina and whole wheat semolina.… read more here.
Keywords: wheat semolina; wheat; fresh pasta; semolina physicochemical ... See more keywords
Effect of Moringa oleifera L. Leaf Powder Addition on the Phenolic Bioaccessibility and on In Vitro Starch Digestibility of Durum Wheat Fresh Pasta
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DOI: 10.3390/foods9050628
Abstract: Fresh pasta was formulated by replacing wheat semolina with 0, 5, 10, and 15 g/100 g (w/w) of Moringa oleifera L. leaf powder (MOLP). The samples (i.e., M0, M5, M10, and M15 as a function… read more here.
Keywords: oleifera leaf; pasta; moringa oleifera; leaf powder ... See more keywords
Development and Characterization of Thermoformed Bilayer Trays of Paper and Renewable Succinic Acid Derived Biopolyester Blends and Their Application to Preserve Fresh Pasta
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DOI: 10.3390/ma16103872
Abstract: The present study reports on the development by thermoforming of highly sustainable trays based on a bilayer structure composed of paper substrate and a film made of a blend of partially bio-based poly(butylene succinate) (PBS)… read more here.
Keywords: fresh pasta; bilayer; renewable succinic; succinic acid ... See more keywords
Kabuli and Apulian black Chickpea Milling By-Products as Innovative Ingredients to Provide High Levels of Dietary Fibre and Bioactive Compounds in Gluten-Free Fresh Pasta
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DOI: 10.3390/molecules26154442
Abstract: Gluten-free (GF) products, including pasta, are often characterised by nutritional deficiencies, such as scarce dietary fibre and excess of calories. Chickpea flour is increasingly being used by the food industries. Hulls, rich in dietary fibre… read more here.
Keywords: gluten free; pasta; fresh pasta; dietary fibre ... See more keywords
Effect of Spirulina (Arthrospira platensis) Supplementation on Physical and Chemical Properties of Semolina (Triticum durum) Based Fresh Pasta
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DOI: 10.3390/molecules27020355
Abstract: Taking into account that many advantages have been associated with the consumption of spirulina (microalgae) in terms of antioxidant capacity, anticancer, anti-inflammatory, and anti-aging activities, the study focuses on spirulina supplementation of semolina-based pasta. Fresh… read more here.
Keywords: fresh pasta; triticum durum; spirulina arthrospira; pasta ... See more keywords