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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| Format: | Online |
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| Sprog: | engelsk |
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MDPI - Multidisciplinary Digital Publishing Institute
2023
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| Online adgang: | ONIX_20230307_9783036567488_118 |
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| _version_ | 1869525531588820992 |
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| collection | Directory of Open Access Books |
| description | 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. This Special Issue deals with the continuum aspects, “from seed to fork”, that could have an impact on the nutritional, sensory, and technological aspects of pasta. In this Special Issue, we aimed to publish innovative research and review papers on physico-chemical and sensorial characteristics, nutritional value, functional and technological properties of pasta, and pasta-making processes. New raw materials, new functional ingredients, up-cycling of waste materials, in vivo experiments to test the effect of assumption of the supplemented pasta, and innovative packaging systems will also be addressed in this Special Issue. Predictions of pasta quality adopting chemometrics as well as multi-variate and statistical data analysis approaches were welcomed. Finally, in the medium term, the international pasta market is expected to stay negative unless tangible product innovations are introduced, particularly regarding the technological innovations aimed at improving the products’ health benefits. This Special Issue aimed to provide a fundamental understanding and present the current strategies to improve the technological, nutritional, and sensory properties of pasta. |
| format | Online |
| id | doab-20.500.12854ir-98108 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2023 |
| publishDateRange | 2023 |
| publishDateSort | 2023 |
| publisher | MDPI - Multidisciplinary Digital Publishing Institute |
| publisherStr | MDPI - Multidisciplinary Digital Publishing Institute |
| record_format | ojs |
| spelling | doab-20.500.12854ir-981082024-03-31T13:10:32Z Innovative Pasta with High Nutritional and Health Potential Gazza, Laura Nocente, Francesca 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 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. This Special Issue deals with the continuum aspects, “from seed to fork”, that could have an impact on the nutritional, sensory, and technological aspects of pasta. In this Special Issue, we aimed to publish innovative research and review papers on physico-chemical and sensorial characteristics, nutritional value, functional and technological properties of pasta, and pasta-making processes. New raw materials, new functional ingredients, up-cycling of waste materials, in vivo experiments to test the effect of assumption of the supplemented pasta, and innovative packaging systems will also be addressed in this Special Issue. Predictions of pasta quality adopting chemometrics as well as multi-variate and statistical data analysis approaches were welcomed. Finally, in the medium term, the international pasta market is expected to stay negative unless tangible product innovations are introduced, particularly regarding the technological innovations aimed at improving the products’ health benefits. This Special Issue aimed to provide a fundamental understanding and present the current strategies to improve the technological, nutritional, and sensory properties of pasta. 2023-03-07T16:34:26Z 2023-03-07T16:34:26Z 2023 book ONIX_20230307_9783036567488_118 9783036567488 9783036567495 https://directory.doabooks.org/handle/20.500.12854/98108 eng image/jpeg Attribution 4.0 International https://mdpi.com/books/pdfview/book/6881 MDPI - Multidisciplinary Digital Publishing Institute 10.3390/books978-3-0365-6749-5 10.3390/books978-3-0365-6749-5 46cabcaa-dd94-4bfe-87b4-55023c1b36d0 9783036567488 9783036567495 160 Basel open access |
| spellingShingle | 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 Innovative Pasta with High Nutritional and Health Potential |
| title | Innovative Pasta with High Nutritional and Health Potential |
| title_full | Innovative Pasta with High Nutritional and Health Potential |
| title_fullStr | Innovative Pasta with High Nutritional and Health Potential |
| title_full_unstemmed | Innovative Pasta with High Nutritional and Health Potential |
| title_short | Innovative Pasta with High Nutritional and Health Potential |
| title_sort | innovative pasta with high nutritional and health potential |
| topic | 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 |
| topic_facet | 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 |
| url | ONIX_20230307_9783036567488_118 |