Literature DB >> 33946777

Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products.

Barbara Simonato1.   

Abstract

There is currently a growing consumer interest in healthy food [...].

Entities:  

Year:  2021        PMID： 33946777     DOI： 10.3390/foods10050975

Source DB:  PubMed          Journal:  Foods        ISSN： 2304-8158


  9 in total

1.  Cooking Effect on the Bioactive Compounds, Texture, and Color Properties of Cold-Extruded Rice/Bean-Based Pasta Supplemented with Whole Carob Fruit.

Authors:  Claudia Arribas; Blanca Cabellos; Carmen Cuadrado; Eva Guillamón; Mercedes M Pedrosa
Journal:  Foods       Date:  2020-04-02

2.  High-Quality Gluten-Free Sponge Cakes without Sucrose: Inulin-Type Fructans as Sugar Alternatives.

Authors:  Urszula Krupa-Kozak; Natalia Drabińska; Cristina M Rosell; Beata Piłat; Małgorzata Starowicz; Tomasz Jeliński; Beata Szmatowicz
Journal:  Foods       Date:  2020-11-25

3.  Analyzing Gluten Content in Various Food Products Using Different Types of ELISA Test Kits.

Authors:  Ja Myung Yu; Jae Hoon Lee; Jong-Dae Park; Yun-Sang Choi; Jung-Min Sung; Hae Won Jang
Journal:  Foods       Date:  2021-01-06

4.  Effects of Red Rice or Buckwheat Addition on Nutritional, Technological, and Sensory Quality of Potato-Based Pasta.

Authors:  Carola Cappa; Monica Laureati; Maria Cristina Casiraghi; Daniela Erba; Maurizio Vezzani; Mara Lucisano; Cristina Alamprese
Journal:  Foods       Date:  2021-01-05

5.  Wheat Bread Fortification by Grape Pomace Powder: Nutritional, Technological, Antioxidant, and Sensory Properties.

Authors:  Roberta Tolve; Barbara Simonato; Giada Rainero; Federico Bianchi; Corrado Rizzi; Mariasole Cervini; Gianluca Giuberti
Journal:  Foods       Date:  2021-01-02

6.  Can Manipulation of Durum Wheat Amylose Content Reduce the Glycaemic Index of Spaghetti?

Authors:  Mike Sissons; Francesco Sestili; Ermelinda Botticella; Stefania Masci; Domenico Lafiandra
Journal:  Foods       Date:  2020-05-28

7.  Effect of Grape Pomace Addition on the Technological, Sensory, and Nutritional Properties of Durum Wheat Pasta.

Authors:  Roberta Tolve; Gabriella Pasini; Fabiola Vignale; Fabio Favati; Barbara Simonato
Journal:  Foods       Date:  2020-03-19

8.  Is Site-Specific Pasta a Prospective Asset for a Short Supply Chain?

Authors:  Gabriella Pasini; Giovanna Visioli; Francesco Morari
Journal:  Foods       Date:  2020-04-10
  9 in total

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