Works matching Pasta

Results: 5000

Evaluación proximal y contenido de antioxidantes de una pasta tipo espagueti a partir de orujo de uva y amaranto.

Published in:

Investigación y Ciencia de la Universidad Autónoma de Aguascalientes, 2021, n. 82, p. 15

By:

Rodríguez-Zúñiga, Abizaday;
Angélica Feregrino-Pérez, Ana;
Juárez-García, Manuel;
Fernando García-Trejo, Juan;
Mancillas-Medina, José;
Ávila-Ontiveros, Martha;
Leyva-Maldonado, Areli;
Francisco Ramírez-García, J.

Publication type:

Article

FUNCTIONAL AND RHEOLOGICAL CHARACTERISTICS OF FRESH EGG PASTA.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2005, v. 17, n. 1, p. 3

By:

Alamprese, C.;
Casiraghi, E.;
Primavesi, L.;
Rossi, M.;
Hidalgo, A.

Publication type:

Article

Influence of vegetable purees on quality attributes of pastas made from bread wheat (T. aestivum).

Published in:

CyTA: Journal of Food, 2013, v. 11, n. 2, p. 142, doi. 10.1080/19476337.2012.708881

By:

Rekha, M.N.;
Chauhan, A.S.;
Prabhasankar, P.;
Ramteke, R.S.;
Rao, G. Venkateswara

Publication type:

Article

Factibilidad tecnológica de incorporar germen desgrasado de maíz en la elaboración de pasta corta.

Published in:

Anales Venezolanos de Nutrición, 2009, v. 22, n. 1, p. 25

By:

Torres, Alexia;
Rodríguez, María;
Guerra, Marisa;
Granito, Marisela

Publication type:

Article

Evaluación de la calidad de la producción de pastas comestibles mediante Seis Sigma.

Published in:

Investigación e Innovación en Ingenierías, 2022, v. 10, n. 1, p. 160, doi. 10.17081/invinno.10.1.5696

By:

Fontalvo Herrera, Tomas José;
Morelos Gomez, Jose;
Garcia, Nestor

Publication type:

Article

OPTIMASI PENGGUNAAN HIDROKOLOID TERHADAP PASTA MAKARONI BERBASIS BERAS BERAMILOSA TINGGI.

Published in:

Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2015, v. 26, n. 2, p. 241, doi. 10.6066/jtip.2015.26.2.241

By:

Purnomo, Eko Hari;
Purwani, Endang Yuli;
Sulistyawati, Dan Tri Wahyu

Publication type:

Article

POTENTIAL ALLERGENS IN DURUM WHEAT SEMOLINA AND PASTA: FATE DURING COOKING AND DIGESTION.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2004, v. 16, n. 2, p. 151

By:

Simonato, B.;
Pasini, G.;
De Zorzi, M.;
Vegro, M.;
Curioni, A.

Publication type:

Article

Effect of oat β-glucan fiber powder and vacuum-drying on cooking quality and physical properties of pasta.

Published in:

CyTA: Journal of Food, 2016, v. 14, n. 1, p. 101, doi. 10.1080/19476337.2015.1052987

By:

Piwińska, Monika;
Wyrwisz, Jarosław;
Kurek, Marcin;
Wierzbicka, Agnieszka

Publication type:

Article

Ahorro de Gas Natural en la Cocción de Pastas.

Published in:

Revista de Ciencia y Tecnología, 2013, v. 13, p. 41

By:

Cavanagh, Eduardo Juan

Publication type:

Article

Environmental Profile of a Novel High-Amylose Bread Wheat Fresh Pasta with Low Glycemic Index.

Published in:

Foods, 2022, v. 11, n. 20, p. 3199, doi. 10.3390/foods11203199

By:

Cimini, Alessio;
Sestili, Francesco;
Moresi, Mauro

Publication type:

Article

Pasta-Making Process: A Narrative Review on the Relation between Process Variables and Pasta Quality.

Published in:

Foods, 2022, v. 11, n. 3, p. 256, doi. 10.3390/foods11030256

By:

Bresciani, Andrea;
Pagani, Maria Ambrogina;
Marti, Alessandra

Publication type:

Article

Building pasta's empire: Barilla in Italian East Africa.

Published in:

Modern Italy, 2023, v. 28, n. 2, p. 97, doi. 10.1017/mit.2023.3

By:

Garvin, Diana

Publication type:

Article

Commercial short-cut extruded pasta: Cooking quality and carbon footprint vs. water-to-pasta ratio.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2019, v. 116, p. 150, doi. 10.1016/j.fbp.2019.05.004

By:

Cimini, Alessio;
Cibelli, Matteo;
Messia, Maria Cristina;
Moresi, Mauro

Publication type:

Article

Cooking quality of commercial spaghetti: effect of the water-to-dried pasta ratio.

Published in:

European Food Research & Technology, 2019, v. 245, n. 5, p. 1037, doi. 10.1007/s00217-018-3205-2

By:

Cimini, Alessio;
Cibelli, Matteo;
Messia, Maria Cristina;
Marconi, Emanuele;
Moresi, Mauro

Publication type:

Article

Use of Grape Peels By-Product for Wheat Pasta Manufacturing.

Published in:

Plants (2223-7747), 2021, v. 10, n. 5, p. 926, doi. 10.3390/plants10050926

By:

Iuga, Mădălina;
Mironeasa, Silvia;
Oliveira, Ivo Vaz de

Publication type:

Article

Mixing of flour mixture components in the production of pasta from nontraditional raw materials.

Published in:

Slovak Journal of Food Sciences, 2022, v. 16, p. 375, doi. 10.5219/1749

By:

Ospanov, Abdymanap;
Muslimov, Nurzhan;
Timurbekova, Aigul;
Nurdan, Dinash;
Zhalelov, Dulat

Publication type:

Article

Enhancement of semolina pasta with carob molasses pulp.

Published in:

Czech Journal of Food Sciences, 2024, v. 42, n. 2, p. 109, doi. 10.17221/152/2023-CJFS

By:

KAYA, SERPİL YALIM;
İLHAN, SEVCAN;
PAKSOY, ÖZLEM İSTANBULLU

Publication type:

Article

Migration of selected hydrocarbon contaminants into dry pasta packaged in direct contact with recycled paperboard.

Published in:

Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment, 2015, v. 32, n. 2, p. 271, doi. 10.1080/19440049.2014.999259

By:

Barp, Laura;
Suman, Michele;
Lambertini, Francesca;
Moret, Sabrina

Publication type:

Article

Quality Characteristics of Novel Pasta Enriched with Non-Extruded and Extruded Blackcurrant Pomace.

Published in:

Molecules, 2022, v. 27, n. 23, p. 8616, doi. 10.3390/molecules27238616

By:

Gałkowska, Dorota;
Witczak, Teresa;
Pycia, Karolina

Publication type:

Article

Upgrading Common Wheat Pasta by Fiber-Rich Fraction of Potato Peel Byproduct at Different Particle Sizes: Effects on Physicochemical, Thermal, and Sensory Properties.

Published in:

Molecules, 2022, v. 27, n. 9, p. 2868, doi. 10.3390/molecules27092868

By:

Namir, Mohammad;
Iskander, Ali;
Alyamani, Amal;
Sayed-Ahmed, Eman T. Abou;
Saad, Ahmed M.;
Elsahy, Kamal;
El-Tarabily, Khaled A.;
Conte-Junior, Carlos Adam

Publication type:

Article

A Meta-Analysis of Enriched Pasta: What Are the Effects of Enrichment and Process Specifications on the Quality Attributes of Pasta?

Published in:

Comprehensive Reviews in Food Science & Food Safety, 2016, v. 15, n. 4, p. 685, doi. 10.1111/1541-4337.12207

By:

Mercier, Samuel;
Moresoli, Christine;
Mondor, Martin;
Villeneuve, Sébastien;
Marcos, Bernard

Publication type:

Article

FODMAP Profile of Wholegrain Pasta.

Published in:

Foods, 2025, v. 14, n. 4, p. 667, doi. 10.3390/foods14040667

By:

Torbica, Aleksandra M.;
Miljić, Milorad;
Radosavljević, Miloš

Publication type:

Article

Potential Prebiotic Effect of Inulin-Enriched Pasta after In Vitro Gastrointestinal Digestion and Simulated Gut Fermentation.

Published in:

Foods, 2024, v. 13, n. 12, p. 1815, doi. 10.3390/foods13121815

By:

Bavaro, Anna Rita;
Di Biase, Mariaelena;
Linsalata, Vito;
D'Antuono, Isabella;
Di Stefano, Vita;
Lonigro, Stella Lisa;
Garbetta, Antonella;
Valerio, Francesca;
Melilli, Maria Grazia;
Cardinali, Angela

Publication type:

Article

Smart Pasta Design: Tailoring Formulations for Technological Excellence with Sprouted Quinoa and Kiwicha Grains.

Published in:

Foods, 2024, v. 13, n. 2, p. 353, doi. 10.3390/foods13020353

By:

Paucar-Menacho, Luz María;
Schmiele, Marcio;
Vásquez Guzmán, Juan Carlos;
Rodrigues, Sander Moreira;
Simpalo-Lopez, Wilson Daniel;
Castillo-Martínez, Williams Esteward;
Martínez-Villaluenga, Cristina

Publication type:

Article

Effect of the Pasta Making Process on Slowly Digestible Starch Content.

Published in:

Foods, 2023, v. 12, n. 10, p. 2064, doi. 10.3390/foods12102064

By:

Dodi, Rossella;
Di Pede, Giuseppe;
Scarpa, Cecilia;
Deon, Valeria;
Dall'Asta, Margherita;
Scazzina, Francesca

Publication type:

Article

Pasta from Red Lentils (Lens culinaris): The Effect of Pasta-Making Process on Starch and Protein Features, and Cooking Behavior.

Published in:

Foods, 2022, v. 11, n. 24, p. 4040, doi. 10.3390/foods11244040

By:

Bresciani, Andrea;
Erba, Daniela;
Casiraghi, Maria Cristina;
Iametti, Stefania;
Marti, Alessandra;
Barbiroli, Alberto

Publication type:

Article

Physicochemical and Sensorial Characterization of Artisanal Pasta from the Occitanie Region in France.

Published in:

Foods, 2022, v. 11, n. 20, p. 3208, doi. 10.3390/foods11203208

By:

Belahcen, Loubnah;
Cassan, Denis;
Canaguier, Elodie;
Robin, Marie-Hélène;
Chiffoleau, Yuna;
Samson, Marie-Françoise;
Jard, Gwénaëlle

Publication type:

Article

Brown Algae Fucus vesiculosus in Pasta: Effects on Textural Quality, Cooking Properties, and Sensorial Traits.

Published in:

Foods, 2022, v. 11, n. 11, p. 1561, doi. 10.3390/foods11111561

By:

Ribeiro, Ana Ramalho;
Madeira, Tiago;
Botelho, Goreti;
Martins, Diana;
Ferreira, Ricardo M.;
Silva, Artur M. S.;
Cardoso, Susana M.;
Costa, Rui

Publication type:

Article

Date, Apple, and Pear By-Products as Functional Ingredients in Pasta: Cooking Quality Attributes and Physicochemical, Rheological, and Sensorial Properties.

Published in:

Foods, 2022, v. 11, n. 10, p. N.PAG, doi. 10.3390/foods11101393

By:

Bchir, Brahim;
Karoui, Romdhane;
Danthine, Sabine;
Blecker, Christophe;
Besbes, Souhail;
Attia, Hamadi

Publication type:

Article

Development of Novel Pasta Products with Evidence Based Impacts on Health—A Review.

Published in:

Foods, 2022, v. 11, n. 1, p. 123, doi. 10.3390/foods11010123

By:

Sissons, Mike

Publication type:

Article

Glycemic Index Values of Pasta Products: An Overview.

Published in:

Foods, 2021, v. 10, n. 11, p. 2541, doi. 10.3390/foods10112541

By:

Di Pede, Giuseppe;
Dodi, Rossella;
Scarpa, Cecilia;
Brighenti, Furio;
Dall'Asta, Margherita;
Scazzina, Francesca

Publication type:

Article

Evaluation of Glycemic Index of Six Different Samples of Commercial and Experimental Pasta Differing in Wheat Varieties and Production Processes.

Published in:

Foods, 2021, v. 10, n. 9, p. 2221, doi. 10.3390/foods10092221

By:

Pandolfo, Amalia;
Messina, Bernardo;
Russo, Giuseppe

Publication type:

Article

Pasta as a Source of Minerals in the Diets of Poles; Effect of Culinary Processing of Pasta on the Content of Minerals.

Published in:

Foods, 2021, v. 10, n. 9, p. 2131, doi. 10.3390/foods10092131

By:

Jachimowicz, Karolina;
Winiarska-Mieczan, Anna;
Baranowska-Wójcik, Ewa;
Bąkowski, Maciej

Publication type:

Article

Enriched Fresh Pasta with a Sea Bass By-Product, a Novel Food: Fatty Acid Stability and Sensory Properties throughout Shelf Life.

Published in:

Foods, 2021, v. 10, n. 2, p. 255, doi. 10.3390/foods10020255

By:

Ainsa, Andrea;
Marquina, Pedro L.;
Roncalés, Pedro;
Beltrán, José Antonio;
Calanche M., Juan B.;
Badeka, Anastasia

Publication type:

Article

Utilization of By-Products from the Fruit and Vegetable Processing Industry in Pasta Production.

Published in:

2025

By:

Gómez, Manuel;
Braojos, Marina;
Fernández, Raúl;
Parle, Florencia

Publication type:

Literature Review

Physical and Sensory Properties of Vegan Organic Microalgae Pasta with High Protein and/or Fiber Content.

Published in:

Applied Sciences (2076-3417), 2025, v. 15, n. 3, p. 1639, doi. 10.3390/app15031639

By:

Baune, Marie-Christin;
Fanari, Fabio;
Lickert, Thomas;
Schilling, Frank;
Claret, Anna;
Guerrero, Luis;
Bindrich, Ute;
Heinz, Volker;
Terjung, Nino

Publication type:

Article

Partial Substitution of Wheat Flour with Palm Flour in Pasta Preparation.

Published in:

Applied Sciences (2076-3417), 2023, v. 13, n. 22, p. 12123, doi. 10.3390/app132212123

By:

Rodrigues, David Santos;
Cavalcanti, Mônica Tejo;
Gomes, Cristiano Alves;
Araújo, Jucilene Silva;
Lima, Renato Pereira;
Moreira, Inacia dos Santos;
Monteiro, Shênia Santos;
Pereira, Emmanuel Moreira

Publication type:

Article

Valorisation of Spent Grain from Malt Whisky in the Spelt Pasta Formulation: Modelling and Optimization Study.

Published in:

Applied Sciences (2076-3417), 2022, v. 12, n. 3, p. 1441, doi. 10.3390/app12031441

By:

Chetrariu, Ancuța;
Dabija, Adriana

Publication type:

Article

BY-PRODUCTS INGREDIENTS IN CORN BASED PASTA: EFFECTS ON THE TECHNOLOGICAL AND QUALITY CHARACTERISTICS.

Published in:

Scientific Bulletin Series F. Biotechnologies, 2020, v. 24, p. 97

By:

UNGUREANU-IUGA, Mădălina

Publication type:

Article

Olfactory Response of Sitophilus zeamais Adults to Odours of Semolina Pasta and Semolina Pasta Enriched with Different Amounts of Acheta domesticus Powder.

Published in:

Insects (2075-4450), 2024, v. 15, n. 9, p. 634, doi. 10.3390/insects15090634

By:

Trematerra, Pasquale;
Colacci, Marco;
Messia, Maria Cristina;
Trivisonno, Maria Carmela;
Reale, Anna;
Boscaino, Floriana;
Germinara, Giacinto Salvatore

Publication type:

Article

Effect of cooking temperature on cooked pasta quality and sustainability.

Published in:

Journal of the Science of Food & Agriculture, 2021, v. 101, n. 12, p. 4946, doi. 10.1002/jsfa.11138

By:

Cimini, Alessio;
Cibelli, Matteo;
Taddei, Anna R;
Moresi, Mauro

Publication type:

Article

Reducing the cooking water‐to‐dried pasta ratio and environmental impact of pasta cooking.

Published in:

Journal of the Science of Food & Agriculture, 2019, v. 99, n. 3, p. 1258, doi. 10.1002/jsfa.9299

By:

Cimini, Alessio;
Cibelli, Matteo;
Moresi, Mauro

Publication type:

Article

Nutritional and Quality Properties of Pasta and Noodles Incorporated with Fish/ and Fishery-Derived Ingredients Using Extrusion Technology- A Review.

Published in:

Journal of Aquatic Food Product Technology, 2022, v. 31, n. 9, p. 1002, doi. 10.1080/10498850.2022.2120376

By:

Mathew, Jisto;
Blossom, Lonappan;
Gopal, TK Srinivasa;
Thomas, Ancy

Publication type:

Article

Pasta noodles enriched with sweet potato starch: Impact on quality parameters and resistant starch content.

Published in:

Journal of Texture Studies, 2020, v. 51, n. 3, p. 464, doi. 10.1111/jtxs.12489

By:

Kolarič, Lukáš;
Minarovičová, Lucia;
Lauková, Michaela;
Karovičová, Jolana;
Kohajdová, Zlatica

Publication type:

Article

Oaxaca cheese: flavour, texture and their interaction in a Mexican traditional pasta filata type cheese.

Published in:

CyTA: Journal of Food, 2012, v. 10, n. 1, p. 63, doi. 10.1080/19476337.2011.557840

By:

Villanueva-Carvajal, Adriana;
Esteban-Chávez, Miguel;
Espinoza-Ortega, Angélica;
Arriaga-Jordán, CarlosManuel;
Dominguez-Lopez, Aurelio

Publication type:

Article

Instant rice-based composite pasta requiring no cooking.

Published in:

Food Science & Technology International, 2021, v. 27, n. 7, p. 635, doi. 10.1177/1082013220973807

By:

Devi, Porinita;
Kalita, Sweety;
Barooah, Mridula Saikia;
Saikia, Ananta;
Borah, Abhijit;
Ahmed, Tobiul Hussain;
Purkayastha, Manashi Das

Publication type:

Article

Utilization of quinoa flour (Chenopodium quinoa Willd.) in gluten-free pasta formulation: Effects on nutritional and sensory properties.

Published in:

Food Science & Technology International, 2021, v. 27, n. 3, p. 242, doi. 10.1177/1082013220940092

By:

Demir, Berat;
Bilgiçli, Nermin

Publication type:

Article

The use of multi-grain raw materials in the formulation of pasta from wheat baking flour.

Published in:

Bulgarian Journal of Agricultural Science, 2020, v. 26, n. 6, p. 1315

By:

Betz, Julia;
Naumova, Natalya;
Burmistrova, Olga;
Burmistrov, Evgeniy;
Rodionova, Irina;
Naumova, Olga

Publication type:

Article

Effect of Tannins on Cholesterol Content and Its Oxidation in Egg Pasta as Related to Different Pasta Shapes.

Published in:

Food & Bioprocess Technology, 2023, v. 16, n. 7, p. 1541, doi. 10.1007/s11947-023-03016-1

By:

Bonciolini, Ambra;
Cantele, Carolina;
Salgarella, Nicolò Ivan;
Zeppa, Giuseppe;
Bertolino, Marta;
Cardenia, Vladimiro

Publication type:

Article

Whole Unripe Plantain Flour as Unconventional Carbohydrate Source to Prepare Gluten‐Free Pasta with High Dietary Fiber Content and Reduced Starch Hydrolysis.

Published in:

Starch / Staerke, 2024, v. 76, n. 1/2, p. 1, doi. 10.1002/star.202200222

By:

Bello‐Pérez, Luis A.;
Pineda‐Tapia, Francisco J.;
Pacheco‐Vargas, Glenda;
Carmona‐Garcia, Roselis;
Tovar, Juscelino

Publication type:

Article