Výsledky vyhledávání - "Valeria Turfani"

Akademický článek

Wheat Germ Agglutinin (WGA): Its Nature, Biological Role, Significance in Human Nutrition, and Possibility to Be Used as Marker of Whole-Grain Status in Wheat-Based Foods

Autor: Marina Carcea, Sahara Melloni, Valentina Narducci, Valeria Turfani

Publikováno v: Foods, Vol 13, Iss 18, p 2990 (2024)

The growing scientific evidence on the health benefits of whole-grain food consumption has promoted the manufacturing of a great number of products differing in quality and content of whole-grain components. This is particularly true for commercial w

Externí odkaz: https://doaj.org/article/0bd633b0042945f9bd8bc478f331ac84

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Akademický článek

Stone Milling versus Roller Milling in Soft Wheat (Part 2): Influence on Nutritional and Technological Quality of Products

Autor: Marina Carcea, Valentina Narducci, Valeria Turfani, Enrico Finotti

Publikováno v: Foods, Vol 11, Iss 3, p 339 (2022)

Wholegrain soft wheat flours can be obtained by either roller milling or stone milling. In this paper, we report on the continuation of a study aimed at analysing compositional and technological differences between differently milled wholegrain flour

Externí odkaz: https://doaj.org/article/c0d2d8e39ca34e38ad8d0e3d820c351c

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Akademický článek

A Comprehensive Study on the Influence of Sodium Chloride on the Technological Quality Parameters of Soft Wheat Dough

Autor: Marina Carcea, Valentina Narducci, Valeria Turfani, Francesco Mellara

Publikováno v: Foods, Vol 9, Iss 7, p 952 (2020)

This study aimed at understanding how the presence or absence of NaCl influences dough rheological performance of soft wheat cvs. currently used in the Italian bread manufacturing industry as a scientific support to national health strategies to redu

Externí odkaz: https://doaj.org/article/b7e921351776449e90636751d8e85fe8

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Akademický článek

Bread for the Aging Population: The Effect of a Functional Wheat–Lentil Bread on the Immune Function of Aged Mice

Autor: Marina Carcea, Valeria Turfani, Valentina Narducci, Alessandra Durazzo, Alberto Finamore, Marianna Roselli, Rita Rami

Publikováno v: Foods, Vol 8, Iss 10, p 510 (2019)

A functional bread tailored for the needs of the aging population was baked by substituting 24% of wheat flour with red lentil flour and compared with wheat bread. Its nutritional profile was assessed by analysing proteins, amino acids, lipids, solub

Externí odkaz: https://doaj.org/article/0d66b0a6b25248d7a152824102fbf62d

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Akademický článek

A Survey of Sodium Chloride Content in Italian Artisanal and Industrial Bread

Autor: Marina Carcea, Valentina Narducci, Valeria Turfani, Altero Aguzzi

Publikováno v: Foods, Vol 7, Iss 11, p 181 (2018)

A nationwide survey on salt content in both artisanal and industrial bread was undertaken in Italy to establish a baseline for salt reduction initiatives. Excess sodium intake in the diet is associated with high blood pressure and the risk of cardiov

Externí odkaz: https://doaj.org/article/608fd4b74f734ecaa61d2a605aa40d26

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Akademický článek

Polyphenols in Raw and Cooked Cereals/Pseudocereals/Legume Pasta and Couscous

Autor: Marina Carcea, Valentina Narducci, Valeria Turfani, Vittoria Giannini

Publikováno v: Foods, Vol 6, Iss 9, p 80 (2017)

Pasta and couscous are popular foods manufactured (in their traditional form) from durum wheat semolina. In recent years, the consumers’ quest for novel, functional, gluten-free, wholegrain foods has prompted the industry to manufacture new pasta a

Externí odkaz: https://doaj.org/article/c4d9932752124ba191850f510e4cb40c

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