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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Format:	Buch
Sprache:	eng
Schlagworte:	air fractionation allergy and apple by-products annealing available carbohydrates bioactive compound brewers’ spent grain brown rice carbohydrates celiac disease cooking quality date dietary fiber dietary fibre durum durum wheat einkorn emmer enriched pasta fiber fish functional pasta gluten-free glycemic index glycemic load glycemic response hydrolysis index in vitro digestion innovative pasta raw materials landraces legumes Medicine and Nursing Medicine: general issues micronization multiple factor analysis n/a nutritional value parboiling pasta pear Public health and preventive medicine resistant starch rice pasta scanning electron microscopy sea bass sensometrics sensorial properties slowly digestible starch spelt Spirulina Platensis starch texture profile analysis TPA (texture profile analysis) tritordeum tuna unconventional ingredients upcycling wheat flour Ω-3 fatty acids
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