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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Détails bibliographiques
Format:	Online
Langue:	anglais
Publié:	MDPI - Multidisciplinary Digital Publishing Institute 2023
Sujets:	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
Accès en ligne:	ONIX_20230307_9783036567488_118
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Innovative Pasta with High Nutritional and Health Potential

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