Zobrazeno 1 - 10 of 98 pro vyhledávání: '"Pasta processing"'
1
Berry fruits‐enriched pasta: effect of processing and in vitro digestion on phenolics and its antioxidant activity, bioaccessibility and potential bioavailability
Autor: Candela Paesani, Alberto E. León, María Belén Vignola, Mariela C. Bustos
Publikováno v: CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Pasta samples were made by substituting wheat flour (2.5% and 7.5%) for lyophilised raspberry, boysenberry, and redcurrant and blackcurrant. Total polyphenol content showed minimum variation during processing while anthocyanins presented high degrada
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9ba7d6236c79ae2c82cc1103bd95a4e0
https://doi.org/10.1111/ijfs.14453
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2
Cricket flour-laden millet flour blends' physical and chemical composition and adaptation in dried pasta products
Autor: J. Tormási, I. Szedljak, Zs. Mednyánszky, I. Jakab, V. Dhaygude, László Sipos
Publikováno v: Acta Alimentaria. 49:4-12
Increasing the protein and antioxidant content of food products is a constant challenge amongst researchers. Dried pasta products are popular amongst all groups of society. The most important factor in pasta processing is the quality of the flour. Mi
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::179393ef0f5c5292e7a088a7a66b122c
https://doi.org/10.1556/066.2020.49.1.2
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3
Kinetics of gluten protein-insolubilisation during pasta processing: Decoupling between time- and temperature-dependent effects
Autor: Bernard Cuq, Coline Martin, Adrien Reau, Marie Helene Morel
Publikováno v: Journal of Cereal Science
Journal of Cereal Science, Elsevier, 2019, 88, pp.103-109. ⟨10.1016/j.jcs.2019.05.014⟩
Journal of Cereal Science (88), 103-109. (2019)
Durum wheat gluten proteins are essential for pasta quality. Glutenin polymers undergo solubilization mechanisms during pasta processing. This study aims to investigate gluten proteins insolubilisation kinetics during a resting period applied to extr
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c9b16490d94b366e7ca79053e00cfe3d
https://doi.org/10.1016/j.jcs.2019.05.014
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5
Inter-Relationships between Test Weight, Thousand Kernel Weight, Kernel Size Distribution and Their Effects on Durum Wheat Milling, Semolina Composition and Pasta Processing Quality
Autor: Bin Xiao Fu, Kun Wang
Publikováno v: Foods
Foods, Vol 9, Iss 1308, p 1308 (2020)
Volume 9
Issue 9
Although most of the durum wheat produced in the Canadian prairies in 2017 and 2018 met the test weight (TW) requirements for the top grades of Canada Western Amber Durum (CWAD), some samples of top grades were inferior in milling quality. To underst
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b80de2fefee95283af93b94cc0d5d180
https://pubmed.ncbi.nlm.nih.gov/32948041
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6
Flaxseed Enriched Pasta—Chemical Composition and Cooking Quality
Autor: Dariusz Andrejko, Aldona Sobota, Dorota Teterycz, Ada Krawęcka, Piotr Zarzycki, Agata Blicharz-Kania, Beata Zdybel, Emilia Sykut-Domańska
Publikováno v: Foods
Volume 9
Issue 4
Foods, Vol 9, Iss 404, p 404 (2020)
Pasta production is a good opportunity for product innovation in different forms. The aim of this work was to assess the use of flaxseed components for pasta production. We examined the chemical composition and cooking quality, at different contents
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ae0301963f96a95ae96b205c06db2119
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7
Use of durum wheat clear flour in vital gluten and bioethanol production
Autor: Selman Türker, Abdulvahit Sayaslan, Mehmet Koyuncu, Yavuz Irklı, Fatma Gülşah Orhan, Abdullah Serin
Publikováno v: Journal of Cereal Science. 80:50-56
During milling of durum wheat (Triticum durum) into semolina used for pasta processing, certain amount of clear flour (5–15%) with low economic value is obtained. This study aimed at determining the suitability of durum clear flours for vital glute
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::9285d496745972283258b40bfacb1b5d
https://doi.org/10.1016/j.jcs.2018.01.014
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8
Microbial transglutaminase in noodle and pasta processing
Autor: Ioannis S. Chronakis, Shima Yousefi, Seyed Mohammad Taghi Gharibzahedi
Publikováno v: Gharibzahedi, S M T, Yousefi, S & Chronakis, I S 2018, ' Microbial Transglutaminase in Noodle and Pasta Processing ', Critical Reviews in Food Science and Nutrition, vol. 59, no. 2, pp. 313-327 . https://doi.org/10.1080/10408398.2017.1367643
Nowadays, there is an aggressive rate in consumption of noodles and pasta products throughout the world. Consumer acceptability and preference of these functional products can be promoted by the discovery of novel knowledge to improve their formulati
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1194e160bf4d0b7bd6682e4b04daff4c
https://doi.org/10.1080/10408398.2017.1367643
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9
Chemical composition and selected quality characteristics of new types of precooked wheat and spelt pasta products
Autor: Agnieszka Wójtowicz, Tomasz Oniszczuk, Marcin Mitrus, Marta Olech, Kamila Kasprzak, Anna Oniszczuk
Publikováno v: Food chemistry. 309
New types of precooked pasta products have been developed based on refined and wholegrain wheat and spelt flours. The resulting dry pasta was then assessed for chemical composition, including amino acids composition, phenolics content, as well as ant
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::df774409981b164f607e24d13c156d94
https://pubmed.ncbi.nlm.nih.gov/31784073
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10
Evidence for different supramolecular arrangements in pasta from durum wheat (Triticum durum) and einkorn ( Triticum monococcum ) flours
Autor: G. Petrella, A. Di Luccia, Mariacinzia Rutigliano, B. la Gatta, Giusy Rusco
Publikováno v: Journal of Cereal Science. 73:76-83
The effects of the replacement of einkorn flour on pasta proteins aggregation were studied by sodium dodecyl sulfate polyacrylamide gel electrophoresis and size exclusion high performance chromatography. Pasta was produced replacing durum wheat semol
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::ebef1b7582238bf2774266a507a110cd
https://doi.org/10.1016/j.jcs.2016.11.011
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