Varietal identification in pasta through an SSR-based approach: a case study.
Sign Up to like & getrecommendations! Published in 2023 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12631
Abstract: BACKGROUND Pasta is a worldwide popular Italian food made exclusively of durum wheat. The choice of variety to be used to produce pasta is at the discretion of the producer based on the peculiar characteristics… read more here.
Keywords: pasta; approach; varietal identification; ssr based ... See more keywords
Amino acid and fatty acid profile and digestible indispensable amino acid score of pasta fortified with salmon (Oncorhynchus tshawytscha) powder
Sign Up to like & getrecommendations! Published in 2018 at "European Food Research and Technology"
DOI: 10.1007/s00217-018-3085-5
Abstract: Salmon (Oncorhynchus tshawytscha) is characterised by being rich in amino acids and long chain polyunsaturated fatty acids (PUFA) known for its health benefits. Pasta was prepared with different levels (5–20%) of salmon fish powder (SFP)… read more here.
Keywords: amino; amino acid; pasta; control ... See more keywords
Multivariable Analysis of Gluten-Free Pasta Elaborated with Non-Conventional Flours Based on the Phenolic Profile, Antioxidant Capacity and Color
Sign Up to like & getrecommendations! Published in 2017 at "Plant Foods for Human Nutrition"
DOI: 10.1007/s11130-017-0639-9
Abstract: The phenolic compounds, color and antioxidant capacity of gluten-free pasta prepared with non-conventional flours such as chickpea (CHF), unripe plantain (UPF), white maize (WMF) and blue maize (BMF) were analyzed. Fifteen phenolic compounds (five anthocyanins,… read more here.
Keywords: gluten free; color; antioxidant capacity; pasta ... See more keywords
Sorghum Pasta and Noodles: Technological and Nutritional Aspects
Sign Up to like & getrecommendations! Published in 2020 at "Plant Foods for Human Nutrition"
DOI: 10.1007/s11130-020-00829-9
Abstract: Sorghum is a major cereal crop with various agronomic advantages, contains health-promoting compounds and is gluten-free. There is a growing tendency to use sorghum in pasta and noodle formulations, which are among the most widely… read more here.
Keywords: technological nutritional; pasta; noodles technological; sorghum pasta ... See more keywords
Effect of hydrocolloids on microstructure, texture and quality characteristics of gluten-free pasta
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Food Measurement and Characterization"
DOI: 10.1007/s11694-017-9495-4
Abstract: Whole amaranth flour was used to prepare gluten free pasta with different hydrocolloids (guar gum, gum acacia and gum tragacanth) at different proportions (0.5 and 1.0%). Different flour blend formed from amaranth flour and hydrocolloids… read more here.
Keywords: guar gum; gluten free; pasta; texture ... See more keywords
Enriching gluten-free rice pasta with soybean and sweet potato flours
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-018-3185-z
Abstract: The development of innovative rice products is a way to exploiting and adding value to low-grade African rice varieties. To this purpose, rice-based pasta was enriched with flours from soybean and orange-fleshed sweet potato, that… read more here.
Keywords: pasta; rice; sweet potato; enriching gluten ... See more keywords
The influence of Cistus incanus L. leaves on wheat pasta quality
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-019-03900-9
Abstract: Modern nutritional trends and looking for functional food and dedicated products for various consumers are a source of inspiration for scientists to develop new pro-health supplemented foods with high quality. Therefore, the present study aimed… read more here.
Keywords: wheat pasta; wheat; cistus incanus; pasta ... See more keywords
Fortification of traditional egg pasta (erişte) with edible insects: nutritional quality, cooking properties and sensory characteristics evaluation
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-020-04315-7
Abstract: Proximate composition, cooking quality and sensory characteristics of traditional Turkish egg pasta, erişte, fortified with edible insect and legume flours were evaluated. Egg pasta samples were produced using different blends of wheat flour: legume (lentil… read more here.
Keywords: egg pasta; insects; flour; pasta ... See more keywords
Arthroscopic Repair of a PASTA of the Shoulder Using a Bursal Split
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DOI: 10.1016/j.eats.2021.01.033
Abstract: PASTA (partial articular supraspinatus tendon avulsion) lesions are a subset of partial rotator cuff tears that are commonly treated by surgeons. Multiple surgical techniques exist for managing these lesions, including debridement, transtendinous repair, and completion… read more here.
Keywords: pasta; pasta shoulder; repair pasta; bursal split ... See more keywords
Pasta from cellulase-treated wheat bran and durum semolina: Effects of vital gluten addition and/or transglutaminase treatment
Sign Up to like & getrecommendations! Published in 2020 at "Food bioscience"
DOI: 10.1016/j.fbio.2020.100782
Abstract: Abstract Wheat bran was treated with a cellulase preparation and used in the production of high fiber pasta by the partial substitution of durum semolina. The nutritional, textural, and cooking quality of bran-incorporated pasta was… read more here.
Keywords: vital gluten; pasta; wheat bran; addition ... See more keywords
Addition of mushroom powder to pasta enhances the antioxidant content and modulates the predictive glycaemic response of pasta.
Sign Up to like & getrecommendations! Published in 2018 at "Food chemistry"
DOI: 10.1016/j.foodchem.2018.04.130
Abstract: This study reports the effects of addition of mushroom powder on the nutritional properties, predictive in vitro glycaemic response and antioxidant potential of durum wheat pasta. Addition of the mushroom powder enriched the pasta as… read more here.
Keywords: mushroom powder; glycaemic response; addition mushroom; pasta ... See more keywords