Works matching DE "PASTA"

Results: 435

Improving the shelf life of fresh pasta filata cheese using lactobacilli postbiotics and carbon dots.

Published in:

Quality Assurance & Safety of Crops & Foods, 2025, v. 17, n. 2, p. 1, doi. 10.15586/qas.v17i2.1530

By:

Divsalar, Elahe;
Moradi, Mehran;
Tajik, Hossein;
Molaei, Rahim;
Conte, Amalia;
Nobile, MAtteo Alessandro Del

Publication type:

Article

Effect of genotypic, meteorological and agronomic factors on the gluten index of winter durum wheat.

Published in:

Euphytica, 2014, v. 197, n. 1, p. 61, doi. 10.1007/s10681-013-1052-6

By:

Vida, Gyula;
Szunics, László;
Veisz, Ottó;
Bedő, Zoltán;
Láng, László;
Árendás, Tamás;
Bónis, Péter;
Rakszegi, Marianna

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

Influence of quinoa and zein content on the structural, rheological, and textural properties of gluten-free pasta.

Published in:

European Food Research & Technology, 2019, v. 245, n. 2, p. 343, doi. 10.1007/s00217-018-3166-5

By:

Sosa, Meli;
Califano, Alicia;
Lorenzo, Gabriel

Publication type:

Article

Production of lactic acid from pasta wastes using a biorefinery approach.

Published in:

Biotechnology for Biofuels & Bioproducts, 2022, v. 15, n. 1, p. 1, doi. 10.1186/s13068-022-02222-x

By:

Marzo-Gago, Cristina;
Venus, Joachim;
López-Gómez, José Pablo

Publication type:

Article

PRODUCTION AND ASSESSMENT OF THE PHYSICOCHEMICAL PROPERTIES OF PASTA USING AGRA BANKYE FLOUR.

Published in:

African Journal of Applied Research, 2024, v. 10, n. 2, p. 371, doi. 10.26437/ajar.v10i2.815

By:

Fraikue, F. B.;
Deha, C. I.;
Tawiah, V.;
Barnes, R. S.

Publication type:

Article

Sensory Evaluation of Dried Fettuccine Pasta Enriched with Gotu Kola Centella asiatica.

Published in:

International Journal of Environmental & Rural Development, 2022, v. 13, n. 2, p. 26

By:

SALIGUMBA, CHARLENE EVE L.;
NEBREA, JEAN F.

Publication type:

Article

Processing Gluten- Free Noodles Fortified with Chickpea Flour.

Published in:

Journal of Food & Dairy Sciences, 2021, v. 12, n. 9, p. 203, doi. 10.21608/jfds.2021.89545.1025

By:

Asker, Galila A. H.;
Mousa, Mona M. H.

Publication type:

Article

Physico -Chemical and Technological Properties of some New Durum Wheat Varieties.

Published in:

Journal of Food & Dairy Sciences, 2017, v. 8, n. 9, p. 383

By:

Abd El-Sattar, A. S.;
Mostafa, A. M .

Publication type:

Article

Valorization of Two African Typical Crops, Sorghum and Cassava, by the Production of Different Dry Pasta Formulations.

Published in:

Plants (2223-7747), 2023, v. 12, n. 15, p. 2867, doi. 10.3390/plants12152867

By:

Galassi, Elena;
Gazza, Laura;
Nocente, Francesca;
Kouagang Tchakoutio, Phabiola;
Natale, Chiara;
Taddei, Federica

Publication type:

Article

Protein Maps for Durum Wheat Precision Harvest and Pasta Production.

Published in:

Plants (2223-7747), 2022, v. 11, n. 22, p. 3149, doi. 10.3390/plants11223149

By:

Visioli, Giovanna;
Lauro, Marta;
Morari, Francesco;
Longo, Matteo;
Bresciani, Andrea;
Pagani, Maria Ambrogina;
Marti, Alessandra;
Pasini, Gabriella

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

Effect of Using Quinoa Flour (Chenopodium quinoa Willd.) on the Physicochemical Characteristics of an Extruded Pasta.

Published in:

International Journal of Food Science, 2021, p. 1, doi. 10.1155/2021/8813354

By:

Torres, Olga L.;
Lema, Mariana;
Galeano, Yessica V.

Publication type:

Article

Use of non-conventional raw materials in the production of gluten-free pasta - a review.

Published in:

2024

By:

Sagyntay, Fariza;
Tarabayev, Baltash;
Muldabekova, Bayan;
Iztaev, Auelbek;
Kossaliyeva, Gaukhar;
Dikhanbayeva, Fatima;
Berzhanova, Ramza;
Alzhaxina, Nazym;
Kabylda, Anar

Publication type:

Literature Review

Quality characteristics of the shape preservation of cooked pasta with millet addition at different time intervals.

Published in:

Slovak Journal of Food Sciences, 2024, v. 18, p. 122, doi. 10.5219/1933

By:

Karimova, Gulmaida;
Niyazbekova, Rimma;
Al Azzam, Khaldun;
Negim, El-Sayed

Publication type:

Article

Development of new technologies (recipes) to produce pasta with the addition of millet and the determination of organoleptic and physicochemical quality indicators.

Published in:

Slovak Journal of Food Sciences, 2023, v. 17, p. 371, doi. 10.5219/1829

By:

Karimova, Gulmaida;
Niyazbekova, Rimma;
Al Azzam, Khaldun;
Mashanova, Nurbibi;
Negim, El-Sayed;
Ibzhanova, Ainur

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

Color of Pregelatinized Pasta as Influenced by Wheat Type and Selected Additives.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 488, doi. 10.1111/j.1365-2621.1991.tb05310.x

By:

COLE, M. E.;
JOHNSON, D. E.;
COLE, R. W.;
STONE, M. B.

Publication type:

Article

GLOBAL EVALUATION OF THE TURKISH PASTA INDUSTRY IN TERMS OF COMPETITIVENESS.

Published in:

Scientific Papers Series Management, Economic Engineering in Agriculture & Rural Development, 2024, v. 24, n. 1, p. 97

By:

BAYAV, Alamettin;
GÜL, Hülya

Publication type:

Article

Reduction of Salmonella enterica and Pathogenic Escherichia coli in Pasta by Using Common Cooking Methods.

Published in:

Food Protection Trends, 2021, v. 41, n. 5, p. 476, doi. 10.4315/1541-9576-41.5.476

By:

de Senna, Toni;
Abd, Shirin J.;
Borjas, Eva;
Nillo, Anne;
Ferstl, Carrie

Publication type:

Article

Nutritionally improved pasta with Arthrospira platensis: effect of cooking on antioxidant capacity and pigments content.

Published in:

Emirates Journal of Food & Agriculture (EJFA), 2023, v. 35, n. 9, p. 782, doi. 10.9755/ejfa.2023.v35.i9.3147

By:

García-Moncayo, Aldo Iván;
Rodríguez-Martínez, Erika Sireni;
Ochoa-Reyes, Emilio;
Sáenz-Hidalgo, Hilda Karina;
Sepúlveda, David Roberto;
Buenrostro-Figueroa, José Juan;
Alvarado-González, Monica

Publication type:

Article

The effect of sugar cane concentration on foam-mat drying kinetics and physicochemical properties of dried-tomato pasta sauce.

Published in:

Emirates Journal of Food & Agriculture (EJFA), 2023, v. 35, n. 5, p. 442, doi. 10.9755/ejfa.2023.v35.i5.3096

By:

Afifah, Nok;
Indrianti, Novita;
Ratnawati, Lia;
Putri, Devry Pramesti;
Yulianti, Lista Eka;
Rahmawati, Laila;
Putri, Siti Khudaifanny D. F. A.;
Sarifudin, Achmat

Publication type:

Article

Spirulina enriched gluten free quality protein maize (QPM) pasta as functional food.

Published in:

Emirates Journal of Food & Agriculture (EJFA), 2022, v. 34, n. 4, p. 279, doi. 10.9755/ejfa.2022.v34.i4.2853

By:

U. K., Veena;
D., Shobha;
Joshi, Neena;
M. B., Darshan;
P. S., Benherlal

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

Impact of plant additives: Parsley (Petroselinum crispum) leaves and red bell pepper (Capsicum annuum) on the quality of eggless wheat pasta.

Published in:

Czech Journal of Food Sciences, 2022, v. 40, n. 4, p. 281, doi. 10.17221/206/2021-CJFS

By:

COVALIOV, EUGENIA;
DESEATNICOVA, OLGA;
RESITCA, VLADISLAV;
SUHODOL, NATALIA;
GROSU, CAROLINA;
SIMINIUC, RODICA

Publication type:

Article

Foaming properties, microstructure, and mathematical model of foam mat drying of pasta sauce based on tomato.

Published in:

Czech Journal of Food Sciences, 2022, v. 40, n. 2, p. 130, doi. 10.17221/221/2021-CJFS

By:

AFIFAH, NOK;
SARIFUDIN, ACHMAT;
KUMALASARI, RIMA;
INDRIANTI, NOVITA;
RATNAWATI, LIA;
KARIM, MIRWAN ARDIANSYAH;
HANIFAH, UMI;
HARYANTO, AIDIL;
SIREGAR, YUSNAN HASNI;
RAHMAWATI, LAILA;
TAUFAN, ANDI

Publication type:

Article

Diverging fates of cadmium and glyphosate during pasta cooking.

Published in:

Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment, 2023, v. 40, n. 11, p. 1459, doi. 10.1080/19440049.2023.2264976

By:

Tittlemier, Sheryl A.;
Bestvater, Lianna;
Chan, Jason;
Timofeiev, Valentina;
Richter, Anja;
Wang, Kun;
Ruan, Yuefeng;
Izydorczyk, Marta;
Fu, Bin Xiao

Publication type:

Article

Monitoring the carryover of egg proteins in pasta making to support allergen risk management.

Published in:

Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment, 2021, v. 38, n. 7, p. 1087, doi. 10.1080/19440049.2021.1916098

By:

Marengo, Mauro;
Bonomi, Francesco;
Iametti, Stefania;
Ferranti, Pasquale;
Barbiroli, Alberto

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

Sensorial and physicochemical qualities of pasta prepared with amaranth.

Published in:

Acta Scientiarum: Health Sciences, 2015, v. 37, n. 1, p. 69, doi. 10.4025/actascihealthsci.v37i1.19592

By:

dos Santos, Juliana Lopes;
dos Santos, Jamile Kailer;
dos Santos, Elisvânia Freitas;
Ziegler Sanches, Fabiane La Flor;
Raquel Manhani, Maria;
Novello, Daiana

Publication type:

Article

"You're Here Now": Interview with Mikey Inouye.

Published in:

Biography: An Interdisciplinary Quarterly, 2020, v. 43, n. 3, p. N.PAG, doi. 10.1353/bio.2020.0072

By:

Inouye, Mikey;
Kuwada, Bryan Kamaoli;
Revilla, No'u

Publication type:

Article

Blood is for Bleeding, Salt Water is for Cooking Pasta: An introduction to the THOR Network's Supplement for the 2018 Remote Damage Control Resuscitation Annual Symposium.

Published in:

2019

By:

Spinella, Philip C.;
Yazer, Mark H.

Publication type:

journal article

Engineering aspects of rate-related processes in food manufacturing.

Published in:

Bioscience, Biotechnology & Biochemistry, 2015, v. 79, n. 4, p. 517, doi. 10.1080/09168451.2014.997188

By:

Shuji Adachi

Publication type:

Article

The Effect of In Vitro Digestion on Polyphenolic Compounds and Antioxidant Properties of Sorghum (Sorghum bicolor (L.) Moench) and Sorghum-Enriched Pasta.

Published in:

Molecules, 2023, v. 28, n. 4, p. 1706, doi. 10.3390/molecules28041706

By:

Ziółkiewicz, Agnieszka;
Kasprzak-Drozd, Kamila;
Wójtowicz, Agnieszka;
Oniszczuk, Tomasz;
Gancarz, Marek;
Kowalska, Iwona;
Mołdoch, Jarosław;
Kondracka, Adrianna;
Oniszczuk, Anna

Publication type:

Article

Antioxidant Properties of Gluten-Free Pasta Enriched with Vegetable By-Products.

Published in:

Molecules, 2022, v. 27, n. 24, p. 8993, doi. 10.3390/molecules27248993

By:

Betrouche, Amel;
Estivi, Lorenzo;
Colombo, Davide;
Pasini, Gabriella;
Benatallah, Leila;
Brandolini, Andrea;
Hidalgo, Alyssa

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

Modulation in Techno-Functional, Textural Properties, In Vitro Starch Digestibility and Macromolecular–Structural Interactions of Pasta with Potato (Solanum tuberosum L.).

Published in:

Molecules, 2022, v. 27, n. 22, p. 7835, doi. 10.3390/molecules27227835

By:

Sharma, Savita;
Malhotra, Nancy;
Singh, Arashdeep;
Sharma, Rajan;
Domínguez, Rubén;
Lorenzo, José Manuel

Publication type:

Article

Effect of Black Cumin Cake Addition on the Chemical Composition, Glycemic Index, Antioxidant Activity, and Cooking Quality of Durum Wheat Pasta.

Published in:

Molecules, 2022, v. 27, n. 19, p. 6342, doi. 10.3390/molecules27196342

By:

Krawęcka, Ada;
Sobota, Aldona;
Ivanišová, Eva;
Harangozo, Ľuboš;
Valková, Veronika;
Zielińska, Ewelina;
Blicharz-Kania, Agata;
Zdybel, Beata;
Mildner-Szkudlarz, Sylwia

Publication type:

Article

Valorisation of Broccoli By-Products: Technological, Sensory and Flavour Properties of Durum Pasta Fortified with Broccoli Leaf Powder.

Published in:

Molecules, 2022, v. 27, n. 15, p. 4672, doi. 10.3390/molecules27154672

By:

Drabińska, Natalia;
Nogueira, Mariana;
Szmatowicz, Beata

Publication type:

Article

Pasta Enriched with Dried and Powdered Leek: Physicochemical Properties and Changes during Cooking.

Published in:

Molecules, 2022, v. 27, n. 14, p. N.PAG, doi. 10.3390/molecules27144495

By:

Biernacka, Beata;
Dziki, Dariusz;
Gawlik-Dziki, Urszula

Publication type:

Article

Buckwheat Hull-Enriched Pasta: Physicochemical and Sensory Properties.

Published in:

Molecules, 2022, v. 27, n. 13, p. 4065, doi. 10.3390/molecules27134065

By:

Sujka, Katarzyna;
Cacak-Pietrzak, Grażyna;
Sułek, Alicja;
Murgrabia, Karolina;
Dziki, Dariusz

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

Effect of Spirulina (Arthrospira platensis) Supplementation on Physical and Chemical Properties of Semolina (Triticum durum) Based Fresh Pasta.

Published in:

Molecules, 2022, v. 27, n. 2, p. 355, doi. 10.3390/molecules27020355

By:

Raczyk, Marianna;
Polanowska, Katarzyna;
Kruszewski, Bartosz;
Grygier, Anna;
Michałowska, Dorota

Publication type:

Article

Ancient Wheat and Quinoa Flours as Ingredients for Pasta Dough—Evaluation of Thermal and Rheological Properties.

Published in:

Molecules, 2021, v. 26, n. 22, p. 7033, doi. 10.3390/molecules26227033

By:

Gałkowska, Dorota;
Witczak, Teresa;
Witczak, Mariusz

Publication type:

Article

Stinging Nettle (Urtica dioica L.) as a Functional Component in Durum Wheat Pasta Production: Impact on Chemical Composition, In Vitro Glycemic Index, and Quality Properties.

Published in:

Molecules, 2021, v. 26, n. 22, p. 6909, doi. 10.3390/molecules26226909

By:

Krawęcka, Ada;
Sobota, Aldona;
Pankiewicz, Urszula;
Zielińska, Ewelina;
Zarzycki, Piotr

Publication type:

Article

Kabuli and Apulian black Chickpea Milling By-Products as Innovative Ingredients to Provide High Levels of Dietary Fibre and Bioactive Compounds in Gluten-Free Fresh Pasta.

Published in:

Molecules, 2021, v. 26, n. 15, p. 4442, doi. 10.3390/molecules26154442

By:

Costantini, Michela;
Summo, Carmine;
Faccia, Michele;
Caponio, Francesco;
Pasqualone, Antonella

Publication type:

Article

COMPARATIVE ANALYSIS QUALITY OF INNOVATIVE PASTA FROM QUINOA. .

Published in:

Scientific Journal of Gdynia Maritme University, 2022, n. 122, p. 32, doi. 10.26408/122.03

By:

Gęsiński, Krzysztof;
Ruszkowska, Millena

Publication type:

Article

玉米醇溶蛋白和南瓜子蛋白对面团特性与面制品品质的影响.

Published in:

Journal of Henan University of Technology Natural Science Edition, 2022, v. 43, n. 2, p. 33, doi. 10.16433/j.1673-2383.2022.02.005

By:

任顺成;
陈玉;
陶华

Publication type:

Article

The Alfonso Garofalo pasta factory in Gragnano, Naples, Italy: history, technologies and hypotheses of reuse.

Published in:

Vitruvio: International Journal of Architectural Technology & Sustainability, 2019, v. 4, n. 2, p. 1, doi. 10.4995/vitruvio-ijats.2019.12489

By:

Sicignano, Claudia

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