Works matching Pasta products

Results: 867

GLUTEN EXTRACTED FROM FRESH PASTA BY-PRODUCT: PHYSICOCHEMICAL PROPERTIES AND POTENTIAL USE IN BREAD MAKING.

Published in:

Journal of Texture Studies, 2010, v. 41, n. 3, p. 245, doi. 10.1111/j.1745-4603.2010.00227.x

By:

GHORBEL, RAOUDHA ELLOUZE;
ELLOUZI, SOUMAYA ZOUARI;
NEIFAR, MOHAMED;
ZALILA, KAOUTHAR;
BLIBECH, MONIA;
KAMOUN, HOUNEIDA;
CHAABOUNI, SEMIA ELLOUZE

Publication type:

Article

Effect of Wheat Bran Addition and Screw Speed on Microstructure and Textural Characteristics of Common Wheat Precooked Pasta-Like Products.

Published in:

Polish Journal of Food & Nutrition Sciences, 2011, v. 61, n. 2, p. 101, doi. 10.2478/v10222-011-0010-z

By:

Wójtowicz, Agnieszka;
Mościcki, Leszek

Publication type:

Article

QUALITY AND NUTRITIONAL VALUE OF PASTA PRODUCTS WITH ADDED GROUND CHIA SEEDS.

Published in:

Bulgarian Journal of Agricultural Science, 2017, v. 23, n. 5, p. 860

By:

NAUMOVA, NATALIA;
LUKIN, ALEKSANDR;
ERLIKH, VADIM

Publication type:

Article

Monacolin K, pigments and citrinin of rice pasta by-products fermented by Monascus purpureus.

Published in:

International Food Research Journal, 2019, v. 26, n. 4, p. 1279

By:

Jirasatid, S.;
Limroongreungrat, K.;
Nopharatana, M.

Publication type:

Article

Development of technology for modified starch incorporated grains and pulse blended bakery and pasta products.

Published in:

Journal of Applied & Natural Science, 2021, v. 13, p. 179, doi. 10.31018/jans.v13iSI.2825

By:

Ilamaran, M.;
Sarojinibharathi, R.;
Selvi, J.

Publication type:

Article

ENRICHMENT OF PASTA PRODUCTS USING BEETROOT.

Published in:

Food & Environment Safety, 2017, v. 16, n. 4, p. 209

By:

SIPOS, Péter;
HORVÁTH, Márta;
ADÁCSI, Cintia;
HORVÁTH, Brigitta;
BABKA, Beáta;
GYŐRI, Zoltán

Publication type:

Article

Development of pasta products using cereal pulse blends.

Published in:

Asian Journal of Dairy & Food Research, 2015, v. 34, n. 3, p. 213, doi. 10.5958/0976-0563.2015.00042.1

By:

Karpagavalli, B.;
Amutha, S.

Publication type:

Article

Death kinetics of pathogens in a pasta product

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 3, p. 516, doi. 10.1111/j.1365-2621.1976.tb00660.x

By:

Hsieh, F.;
Labuza, T. P.;
Acott, K.

Publication type:

Article

Development and Nutritional Evaluation of Multigrain Gluten Free Cookies and Pasta Products.

Published in:

Current Research in Nutrition & Food Science, 2019, v. 7, n. 3, p. 842, doi. 10.12944/CRNFSJ.7.3.23

By:

VIRK, RADHIKA, AMREEN;
KAUR, MANPREET;
THAKUR, PRIYANKA;
CHAUHAN, DIVYA;
UL EAIN HYDER RIZVI, QURAT;
JAN, SUMAIRA;
KUMAR, KRISHAN

Publication type:

Article

Quality Properties of Bakery Products and Pasta Containing Spent Coffee Grounds (SCGs): A Review.

Published in:

Foods, 2024, v. 13, n. 22, p. 3576, doi. 10.3390/foods13223576

By:

Ahanchi, Mitra;
Sugianto, Elizabeth Christie;
Chau, Amy;
Khoddami, Ali

Publication type:

Article

Influence of the Amount and Type of Whey Protein on the Chemical, Technological, and Sensory Quality of Pasta and Bakery Products.

Published in:

Foods, 2023, v. 12, n. 14, p. 2801, doi. 10.3390/foods12142801

By:

Komeroski, Marina Rocha;
Oliveira, Viviani Ruffo de

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 a Breadfruit Flour Pasta Product.

Published in:

Foods, 2019, v. 8, n. 3, p. 110, doi. 10.3390/foods8030110

By:

Nochera, Carmen L.;
Ragone, Diane

Publication type:

Article

Sweet potato-based pasta product: optimization of ingredient levels using response surface methodology.

Published in:

International Journal of Food Science & Technology, 2004, v. 39, n. 2, p. 191, doi. 10.1046/j.0950-5423.2003.00764.x

By:

Singh, Sukhcharn;
Raina, Charanjit Singh;
Bawa, Amrincler Singh;
Saxena, Dharmesh Chancira

Publication type:

Article

Utilization of fish mince in formulation and development of pasta products.

Published in:

International Food Research Journal, 2013, v. 20, n. 1, p. 219

By:

Lakshmi Devi, N.;
Aparna, K.;
Kalpana, K.

Publication type:

Article

Challenges and Opportunities in Wheat Flour, Pasta, Bread, and Bakery Product Production Chains: A Systematic Review of Innovations and Improvement Strategies to Increase Sustainability, Productivity, and Product Quality.

Published in:

Sustainability (2071-1050), 2021, v. 13, n. 5, p. 2608, doi. 10.3390/su13052608

By:

Cappelli, Alessio;
Cini, Enrico;
Rocha, Ada Margarida Correia Nunes Da

Publication type:

Article

ZASTOSOWANIE SPEKTROSKOPII BLISKIEJ PODCZERWIENI DO ANALIZY WARTOŚCI ODŻYWCZEJ PRODUKTÓW GARMAŻERYJNYCH I MAKARONÓW DOSTĘPNYCH NA POLSKIM RYNKU.

Published in:

Żywność, 2020, v. 27, n. 2, p. 96, doi. 10.15193/zntj/2020/123/337

By:

DUDKIEWICZ, AGNIESZKA;
KOŹNIEWSKI, BARTŁOMIEJ;
SZYMAŃSKA, ANNA

Publication type:

Article

Influence of Extrusion-Cooking Parameters on Some Quality Aspects of Precooked Pasta-Like Products.

Published in:

Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 5, p. E226, doi. 10.1111/j.1750-3841.2009.01168.x

By:

WÓJTOWICZ, A.;
MOśCICKI, L.

Publication type:

Article

Pasta-Like Product from Pea Flour by Twin-Screw Extrusion.

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 4, p. 671, doi. 10.1111/j.1365-2621.1999.tb15108.x

By:

Wang, N.;
Bhirud, P.R.

Publication type:

Article

Investigation of the effect of different storage conditions on vitamin content of enriched pasta product.

Published in:

Quality Assurance & Safety of Crops & Foods, 2019, v. 11, n. 8, p. 701, doi. 10.3920/QAS2019.1575

By:

Ayhan, D. Kütük;
Köksel, H.

Publication type:

Article

Development of Pasta Products with Nonconventional Ingredients and Their Effect on Selected Quality Characteristics: A Brief Overview.

Published in:

International Journal of Food Science, 2019, p. 1, doi. 10.1155/2019/6750726

By:

Nilusha, R. A. T.;
Jayasinghe, J. M. J. K.;
Perera, O. D. A. N.;
Perera, P. I. P.

Publication type:

Article

Cricket flour-laden millet flour blends' physical and chemical composition and adaptation in dried pasta products.

Published in:

Acta Alimentaria, 2020, v. 49, n. 1, p. 4, doi. 10.1556/066.2020.49.1.2

By:

Jakab, I.;
Tormási, J.;
Dhaygude, V.;
Mednyánszky, Zs.;
Sipos, L.;
Szedljak, I.

Publication type:

Article

Effect of transglutaminase on the quality of wheat-based pasta products.

Published in:

European Food Research & Technology, 2008, v. 226, n. 3, p. 603

By:

Krisztina Takács;
Éva Gelencsér;
Elisabeth Kovács

Publication type:

Article

Assessment of the physicochemical profile of gluten-free flour and pasta products.

Published in:

Slovak Journal of Food Sciences, 2024, v. 18, p. 605, doi. 10.5219/1987

By:

Sagyntay, Fariza;
Iztaev, Auelbek;
Borankulova, Assel;
Tarabayev, Baltash;
Soltybayeva, Begzada;
Mashanova, Nurbibi;
Šottníková, Viera;
Kabylda, Anar

Publication type:

Article

DEVELOPMENT OF GLUTEN-FREE PASTA PRODUCTS BASED ON MULTIVARIATE ANALYSIS.

Published in:

Eastern-European Journal of Enterprise Technologies, 2022, v. 119, n. 11, p. 6, doi. 10.15587/1729-4061.2022.265790

By:

Kabylda, Anar;
Serikbay, Guljanat;
Myktabaeva, Manshuk;
Atanov, Sabyrjan;
Muslimov, Nurzhan;
Tultabayev, Mukhtar

Publication type:

Article

Development, Evaluation and Sensory Quality of Orange Fleshed Sweet Potato (Ipomoea batatas Lam) Extruded Pasta Products.

Published in:

Croatian Journal for Food Technology, Biotechnology & Nutrition / Hrvatski Casopis za Prehrambenu Tehnologiju, Biotehnologiju i Nutricionizam, 2017, v. 12, n. 1/2, p. 83

By:

Olubunmi, Akinsola Akinjide;
Abraham, Idowu Oyeyemi;
Mojirade, Laniran Abigail;
Afolake, Ojubanire Basirat;
Kehinde, Oke Emmanuel

Publication type:

Article

Evaluation of Statistical Treatment of Left-Censored Contamination Data: Example Involving Deoxynivalenol Occurrence in Pasta and Pasta Substitute Products.

Published in:

Toxins, 2023, v. 15, n. 9, p. 521, doi. 10.3390/toxins15090521

By:

Feraldi, Alessandro;
De Santis, Barbara;
Finocchietti, Marco;
Debegnach, Francesca;
Mandile, Antonio;
Alfò, Marco

Publication type:

Article

Chemical, Technological, and Sensory Quality of Pasta and Bakery Products Made with the Addition of Grape Pomace Flour.

Published in:

Foods, 2022, v. 11, n. 23, p. 3812, doi. 10.3390/foods11233812

By:

Boff, Jaqueline Menti;
Strasburg, Virgílio José;
Ferrari, Gabriel Tonin;
de Oliveira Schmidt, Helena;
Manfroi, Vitor;
de Oliveira, Viviani Ruffo

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

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

Published in:

2021

By:

Simonato, Barbara

Publication type:

Editorial

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

Development of a New Pasta Product by the Incorporation of Chestnut Flour and Bee Pollen.

Published in:

Applied Sciences (2076-3417), 2021, v. 11, n. 14, p. 6617, doi. 10.3390/app11146617

By:

Brochard, Maëlys;
Correia, Paula;
Barroca, Maria João;
Guiné, Raquel P. F.

Publication type:

Article

The relation between involvement and Brand loyalty A case study of macaroni and pasta products.

Published in:

2014

By:

Mashayekhi, Masoud;
Khodabakhsh, Fatemeh

Publication type:

Case Study

Assessment of the physicochemical profile of gluten-free flour and pasta products.

Published in:

Slovak Journal of Food Sciences / Potravinarstvo, 2024, v. 18, p. 605, doi. 10.5219/1987

By:

Sagyntay, Fariza;
Iztaev, Auelbek;
Borankulova, Assel;
Tarabayev, Baltash;
Soltybayeva, Begzada;
Mashanova, Nurbibi;
Šottníková, Viera;
Kabylda, Anar

Publication type:

Article

Effects of Applied Process on the In Vitro Digestibility and Resistant Starch Content of Pasta Products.

Published in:

Food & Bioprocess Technology, 2010, v. 3, n. 4, p. 491, doi. 10.1007/s11947-008-0105-7

By:

Gelencsér, Tímea;
Gál, Veronika;
Salgó, András

Publication type:

Article

CNN–LSTM Neural Network for Identification of Pre-Cooked Pasta Products in Different Physical States Using Infrared Spectroscopy.

Published in:

Sensors (14248220), 2023, v. 23, n. 10, p. 4815, doi. 10.3390/s23104815

By:

Sun, Penghui;
Wang, Jiajia;
Dong, Zhilin

Publication type:

Article

Uncertainties in the carbon footprint of refined wheat products: a case study on Swedish pasta.

Published in:

International Journal of Life Cycle Assessment, 2011, v. 16, n. 4, p. 338, doi. 10.1007/s11367-011-0270-1

By:

Röös, Elin;
Sundberg, Cecilia;
Hansson, Per-Anders

Publication type:

Article

Influence of drying temperatures on the quality of pasta formulated with different egg products.

Published in:

European Food Research & Technology, 2017, v. 243, n. 5, p. 817, doi. 10.1007/s00217-016-2795-9

By:

Verardo, Vito;
Riciputi, Ylenia;
Messia, Maria;
Marconi, Emanuele;
Caboni, Maria

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

Role of Ingredients in Pasta Product Quality: A Review on Recent Developments.

Published in:

Critical Reviews in Food Science & Nutrition, 2010, v. 50, n. 8, p. 787, doi. 10.1080/10408390903001693

By:

Fuad, Tina;
Prabhasankar, P.

Publication type:

Article

Risk Assessment of Polycyclic Aromatic Hydrocarbons in Pasta Products Consumed in Nigeria.

Published in:

Iranian Journal of Toxicology, 2019, v. 13, n. 1, p. 19, doi. 10.32598/ijt.13.1.572.1

By:

Ihedioha, Janefrances Ngozi;
Okali, Emmanuel Egwu;
Ekere, Nwachukwu Romanus;
Ezeofor, Chidinma Christiana

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

Innovative Methods of Encapsulation and Enrichment of Cereal-Based Pasta Products with Biofunctional Compounds.

Published in:

Applied Sciences (2076-3417), 2024, v. 14, n. 4, p. 1442, doi. 10.3390/app14041442

By:

Bińkowska, Weronika;
Szpicer, Arkadiusz;
Wojtasik-Kalinowska, Iwona;
Półtorak, Andrzej

Publication type:

Article

Current Approaches in Using Plant Ingredients to Diversify Range of Bakery and Pasta Products.

Published in:

2022

By:

Mironeasa, Silvia

Publication type:

Editorial

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

EFFECT OF ADDING Spirulina platensis IN PASTA PRODUCTS (SPAGHETTI).

Published in:

Zagazig Journal of Agricultural Research, 2018, v. 45, n. 1, p. 293

By:

Abd El-Hameed, Mahmoud K.;
Abou El-Maatti, S. M.;
El-Saidy, Soheir M. E.;
Ahmed, Somaya M.

Publication type:

Article

Utilization of Foods Rich in Vitamin D as Nutritional Supplements in Pasta Products and the Biological Impact on Obese Rats.

Published in:

Alexandria Science Exchange Journal, 2023, v. 44, n. 4, p. 713, doi. 10.21608/asejaiqjsae.2023.330790

By:

El-wardany, Neveen A.;
El-Agizy, Sabry A. M.;
Hassan, Salma M. M.;
Abd El-Lahot, Mina S.

Publication type:

Article

IMPACT OF TEMPEH FLOUR SUPPLEMENTATION ON THE PROPERTIES OF NON-GLUTEN PASTA PRODUCT.

Published in:

African Journal of Food, Agriculture, Nutrition & Development, 2020, v. 20, n. 7, p. 16905, doi. 10.18697/ajfand.95.19485

By:

Sholichah E.;
Indrianti N.;
Yulianti L. E.;
Sarifudin A.;
Kiatponglarp, W.

Publication type:

Article

Use of Olive Oil Industrial By-Product for Pasta Enrichment.

Published in:

Antioxidants, 2018, v. 7, n. 4, p. 59, doi. 10.3390/antiox7040059

By:

Padalino, Lucia;
D’Antuono, Isabella;
Durante, Miriana;
Conte, Amalia;
Cardinali, Angela;
Linsalata, Vito;
Mita, Giovanni;
Logrieco, Antonio F.;
Del Nobile, Matteo Alessandro

Publication type:

Article

Utilization of rice pasta by-products as the substrate for vinegar fermentation.

Published in:

Journal of Food Science & Technology, 2025, v. 62, n. 2, p. 325, doi. 10.1007/s13197-024-06030-z

By:

Jirasatid, Sani;
Yuenyongputtakal, Wichamanee;
Srisuk, Narakorn;
Intamaso, Uraiwan;
Chutoam, Palatip;
Ittarat, Pairat

Publication type:

Article