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Innovative Pasta with High Nutritional and Health Potential

Dry pasta is one of the most popular staple foods worldwide due to its convenience in terms of affordability, versatility, long shelf life, as well as sensory and nutritional value. As such, it represents a suitable carrier for health-promoting substances providing specific physiological functions....

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Guardat en:
Format: Online
Idioma:anglès
Publicat: MDPI - Multidisciplinary Digital Publishing Institute 2023
Matèries:
innovative pasta raw materials
durum
emmer
spelt
pasta
brewers’ spent grain
dietary fiber
einkorn
functional pasta
tritordeum
upcycling
unconventional ingredients
nutritional value
cooking quality
legumes
Spirulina Platensis
resistant starch
hydrolysis index
dietary fibre
annealing
slowly digestible starch
carbohydrates
fiber
in vitro digestion
micronization
brown rice
air fractionation
parboiling
rice pasta
enriched pasta
bioactive compound
tuna
sea bass
Ω-3 fatty acids
sensometrics
TPA (texture profile analysis)
glycemic index
glycemic response
durum wheat
landraces
starch
available carbohydrates
glycemic load
texture profile analysis
gluten-free
celiac disease
fish
allergy
pear, date, and apple by-products
wheat flour
sensorial properties
scanning electron microscopy
multiple factor analysis
n/a
thema EDItEUR::M Medicine and Nursing
thema EDItEUR::M Medicine and Nursing::MB Medicine: general issues::MBP Health systems and services::MBPK Mental health services
Accés en línia:ONIX_20230307_9783036567488_118
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