Zobrazeno 1 - 10
of 21
pro vyhledávání: '"Nicola Gasparre"'
Publikováno v:
Foods, Vol 11, Iss 24, p 4095 (2022)
Gluten-free and ketogenic bakery products are gaining momentum. This study aims to develop a better understanding of the nutritional quality of gluten-free bakery products labeled ketogenic and/or low-carb. For this reason, the products available on
Externí odkaz:
https://doaj.org/article/a2010744d6464e479530c67dd10f9621
Publikováno v:
Molecules, Vol 27, Iss 18, p 5855 (2022)
Nowadays, a growing offering of plant-based meat alternatives is available in the food market. Technologically, these products are produced through high-moisture shear technology. Process settings and material composition have a significant impact on
Externí odkaz:
https://doaj.org/article/e027b52c376d42bd99e360e57e4157d6
Publikováno v:
Plants, Vol 11, Iss 19, p 2531 (2022)
One of the current drivers of the infant food market is the rising demand for vegan products, and thus accurate knowledge of their nutritional composition is required to guide parents and health professionals. Thus, this study aimed to assess the nut
Externí odkaz:
https://doaj.org/article/9f474eda85394aedb3ee4b98b9277491
Autor:
Nicola Gasparre, James Pan, Priscila Leal da Silva Alves, Cristina M. Rosell, Jose De J. Berrios
Publikováno v:
Foods, Vol 9, Iss 12, p 1770 (2020)
Tiger nut (TN) is a nutritious source of gluten-free flour, used generally in healthy beverages, but its incorporation in gluten-free extruded snacks has not been explored. TN flour was blended at different concentrations (up to 70%) with rice flour
Externí odkaz:
https://doaj.org/article/6afc0156e24b48ef8835d99486887468
Autor:
Nicola Gasparre, Cristina M. Rosell
Publikováno v:
Functional Foods. :195-234
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4a266111969d1532b02933bd6c94fd61
https://doi.org/10.1002/9781119776345.ch6
https://doi.org/10.1002/9781119776345.ch6
Publikováno v:
Foods; Volume 11; Issue 24; Pages: 4095
Gluten-free and ketogenic bakery products are gaining momentum. This study aims to develop a better understanding of the nutritional quality of gluten-free bakery products labeled ketogenic and/or low-carb. For this reason, the products available on
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::df3d0b9213e37f81f2737dbfa5698d44
Autor:
Nicola Gasparre, Cristina M Rosell
Background and Objectives: Wheat gluten in cereal-based products has unique functionality derived from its viscoelastic properties. Nevertheless, many food applications require its replacement to obtain gluten-free foods but keeping similar quality c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ab160139cdd8ea64abdec40934076b24
https://api.elsevier.com/content/abstract/scopus_id/85143231585
https://api.elsevier.com/content/abstract/scopus_id/85143231585
Publikováno v:
Plants; Volume 11; Issue 19; Pages: 2531
One of the current drivers of the infant food market is the rising demand for vegan products, and thus accurate knowledge of their nutritional composition is required to guide parents and health professionals. Thus, this study aimed to assess the nut
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::46e9354e9c94ec4f0510d26434583257
https://pubmed.ncbi.nlm.nih.gov/36235397
https://pubmed.ncbi.nlm.nih.gov/36235397
Autor:
Raquel Garzon, Nicola Gasparre, Antonella Pasqualone, Maria Papageorgiou, Tomislava Grgic, Patricia Le-Bail, Irene Pablos, Christelle Tomb, Christopher Magro, Cristina Rosell
Flatbreads are increasingly attracting consumers, driving them to new eating ways. To define and evaluate the nutritional intake provided by these products, flatbreads market of seven Mediterranean countries (France, Spain, Italy, Croatia, Greece, Ma
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::579a22c64a3b89c6663f2382db15b75b
https://www.bib.irb.hr/1238350
https://www.bib.irb.hr/1238350
Publikováno v:
Food Science and Technology International. :108201322311522
Sodium metabisulfite is one of the most employed reducing agents in hard biscuit making. The recent results about its adverse effects on human health have pushed us to look in new safer and greener directions. Two different proteases, from distinct s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::07c3e7b91c25c7919d26c9356e609d75
https://doi.org/10.1177/10820132231152279
https://doi.org/10.1177/10820132231152279