Zobrazeno 1 - 10
of 67
pro vyhledávání: '"pasta cooking quality"'
Autor:
Ana Ramalho Ribeiro, Tiago Madeira, Goreti Botelho, Diana Martins, Ricardo M. Ferreira, Artur M. S. Silva, Susana M. Cardoso, Rui Costa
Publikováno v:
Foods, Vol 11, Iss 11, p 1561 (2022)
Fucus vesiculosus is a brown seaweed rich in iodine, fucoxanthin, and phlorotannins, all known to be bioactive compounds associated with health-promoting events. The enrichment of a staple food such as pasta with seaweed flour, could convey health be
Externí odkaz:
https://doaj.org/article/aeecffb8d1e74e36853f480cb36e3ab4
Publikováno v:
Journal of Food Science. 88:341-355
Silkworm (Bombyx mori) pupae are recognized as novel nutritionally valuable food. Their use in pasta-making was considered with the intention of repositioning spaghetti shaped pasta supplemented with silkworm derivatives (10%
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::58f5f12aa65e3dda5dc6b191bbb8ae69
https://doi.org/10.1111/1750-3841.16420
https://doi.org/10.1111/1750-3841.16420
Publikováno v:
Czech Journal of Food Sciences, Vol 34, Iss 2, Pp 166-172 (2016)
Durum semolina was replaced with 10, 15, and 20% of chestnut flour. Pasta was produced on a single screw extruder with the temperature profile of 80/90/90°C and on a laboratory minipress. Pasta samples were dried at room temperature and physical and
Externí odkaz:
https://doaj.org/article/a5be5adf47ac476ca946fca7a530bb4c
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Kosovic I., Jukic M., Jozinovic A., Ackar Đ., Koceva Komlenic D. (2016): Influence of chestnut flour ad- dition on quality characteristics of pasta made on extruder and minipress. Czech J. Food Sci., 34: 166-172. Durum semolina was replaced with 10,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3ca7738987c99862d0b4f54e95bb41c8
https://www.bib.irb.hr/812460
https://www.bib.irb.hr/812460
Autor:
Yıldırım, Ahmet, Eserkaya Güleç, Tuğba, Sayaslan, Abdulvahit, Koyuncu, Mehmet, Ateş Sönmezoğlu, Özlem, Kandemir, Necdet
In recent years, pasta-cooking quality has become an important issue in durum wheat breeding. Pasta-cooking quality of durum wheat has been shown to depend mainly on protein content and gluten properties. Gluten is a complex mixture of proteins compo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3145::5272b7c581451fc008357b8865ac3449
https://hdl.handle.net/11492/906
https://hdl.handle.net/11492/906
In recent years, pasta-cooking quality has become an important issue in durum wheat breeding. Pasta-cooking quality of durum wheat has been shown to depend mainly on protein content and gluten properties. Gluten is a complex mixture of proteins compo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3145::4792b0b8ef473d287c640b1553c29f61
https://hdl.handle.net/11492/1930
https://hdl.handle.net/11492/1930