Zobrazeno 1 - 10
of 112
pro vyhledávání: '"Enriched pasta"'
Akademický článek
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Autor:
Ada Krawęcka, Aldona Sobota, Eva Ivanišová, Ľuboš Harangozo, Veronika Valková, Ewelina Zielińska, Agata Blicharz-Kania, Beata Zdybel, Sylwia Mildner-Szkudlarz
Publikováno v:
Molecules, Vol 27, Iss 19, p 6342 (2022)
Pasta is a good carrier for plant enrichment substances due to its popularity among consumers. The purpose of the study was to investigate the functional potential and optimize the recipe of pasta made from durum semolina with the addition of black c
Externí odkaz:
https://doaj.org/article/a277e91b040b4fae8c61500007d5c72a
Autor:
Mohammad Namir, Ali Iskander, Amal Alyamani, Eman T. Abou Sayed-Ahmed, Ahmed M. Saad, Kamal Elsahy, Khaled A. El-Tarabily, Carlos Adam Conte-Junior
Publikováno v:
Molecules, Vol 27, Iss 9, p 2868 (2022)
Fiber-enriched food has numerous health benefits. This study develops functional fiber-enriched pasta (FEP) by partially substituting wheat flour for alcohol-insoluble residue prepared from potato peel byproducts (AIR-PPB) at various particle sizes (
Externí odkaz:
https://doaj.org/article/f410810d7b0642b89aee96c2011dcc64
Akademický článek
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Publikováno v:
Contemporary Agriculture, Vol 67, Iss 1, Pp 81-86 (2018)
The aims of the present study was to determine antioxidant activity, sensory properties as well as total polyphenol, flavonoid and chlorophyll content of raw and cooked pasta enriched by 1%, 3% and 5% addition of green barley powder. Results of antio
Externí odkaz:
https://doaj.org/article/ccf1bdaac9434a6f92a5ac8eb3251694
Publikováno v:
Molecules, Vol 26, Iss 22, p 6909 (2021)
Stinging nettle (Urtica dioica L.) is a good source of biologically active compounds with proven beneficial health effects. This study aimed to investigate the effect of nettle herb supplementation on chemical composition, including the content of se
Externí odkaz:
https://doaj.org/article/e104cf169e954afa937b7003f7dd4e6a
Autor:
Andrea Ainsa, Adrián Honrado, Pedro L. Marquina, Pedro Roncalés, José Antonio Beltrán, Juan B. Calanche M.
Publikováno v:
Foods, Vol 10, Iss 8, p 1889 (2021)
The fish industry generates by-products that are still nutrient-rich. Its incorporation in pasta production could be an interesting option to get functional food. Therefore, the aim of this study was to compare the nutritional composition, technologi
Externí odkaz:
https://doaj.org/article/0343ebe61dfc4eeab3b5039982465208
Autor:
Lucia Padalino, Amalia Conte, Lucia Lecce, Desislava Likyova, Vincenzo Sicari, Teresa Maria Pellicanò, Marco Poiana, Matteo Alessandro Del Nobile
Publikováno v:
Czech Journal of Food Sciences, Vol 35, Iss 1, Pp 48-56 (2017)
Tomato peels are abundant by-products of tomato processing and therefore represent a cost of disposal and an impact on the environment. For this reason, the aim of the present study was to valorise tomato peels to enrich pasta, being these ingredient
Externí odkaz:
https://doaj.org/article/17b3ced696e04fc4a1a27549b6b276fd
Akademický článek
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Publikováno v:
Foods, Vol 9, Iss 8, p 1083 (2020)
The supplementation of different food items with grain legumes and, in particular, with lupin has been demonstrated to provide useful health benefits, especially in the area of cardiovascular disease prevention. In this work, label free quantitative
Externí odkaz:
https://doaj.org/article/fc8da2cfcc6546ffb0bf5e47929ea3fe