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There are 21321 results for: content related to: Fresh Pasta Quality as Affected by Enrichment of Nonstarch Polysaccharides

  1. You have free access to this content
    A Meta-Analysis of Enriched Pasta: What Are the Effects of Enrichment and Process Specifications on the Quality Attributes of Pasta?

    Comprehensive Reviews in Food Science and Food Safety

    Volume 15, Issue 4, July 2016, Pages: 685–704, Samuel Mercier, Christine Moresoli, Martin Mondor, Sébastien Villeneuve and Bernard Marcos

    Version of Record online : 22 APR 2016, DOI: 10.1111/1541-4337.12207

  2. DEVELOPMENT AND QUALITY EVALUATION OF HIGH-PROTEIN AND HIGH-DIETARY-FIBER PASTA USING LUPIN FLOUR

    Journal of Texture Studies

    Volume 43, Issue 2, April 2012, Pages: 153–163, VIJAY JAYASENA and SYED M. NASAR-ABBAS

    Version of Record online : 16 NOV 2011, DOI: 10.1111/j.1745-4603.2011.00326.x

  3. From raw material to dish: pasta quality step by step

    Journal of the Science of Food and Agriculture

    Volume 95, Issue 13, October 2015, Pages: 2579–2587, Angelo Sicignano, Rossella Di Monaco, Paolo Masi and Silvana Cavella

    Version of Record online : 5 MAY 2015, DOI: 10.1002/jsfa.7176

  4. Application of common wheat bran for the industrial production of high-fibre pasta

    International Journal of Food Science & Technology

    Volume 50, Issue 1, January 2015, Pages: 111–119, Aldona Sobota, Zbigniew Rzedzicki, Piotr Zarzycki and Ewelina Kuzawińska

    Version of Record online : 12 AUG 2014, DOI: 10.1111/ijfs.12641

  5. STUDIES ON PASTING, MICROSTRUCTURE, SENSORY, AND NUTRITIONAL PROFILE OF PASTA INFLUENCED BY SPROUTED FINGER MILLET (ELEUCINA CORACANA) AND GREEN BANANA (MUSA PARADISIACA) FLOURS

    Journal of Texture Studies

    Volume 41, Issue 6, December 2010, Pages: 825–841, MURALI KRISHNAN and P. PRABHASANKAR

    Version of Record online : 18 OCT 2010, DOI: 10.1111/j.1745-4603.2010.00257.x

  6. Microwave Pasteurization of Cooked Pasta: Effect of Process Parameters on Texture and Quality for Heat-and-Eat and Ready-to-Eat Meals

    Journal of Food Science

    Volume 81, Issue 6, June 2016, Pages: E1447–E1456, Helen S. Joyner (Melito), Kari E. Jones and Barbara A. Rasco

    Version of Record online : 7 JUN 2016, DOI: 10.1111/1750-3841.13334

  7. Review of numerical modeling of pasta drying, a closer look into model parameters

    Asia-Pacific Journal of Chemical Engineering

    Volume 7, Issue 2, March/April 2012, Pages: 159–170, Reza Veladat, Farzin Zokaee Ashtiani, Mohammad Rahmani and Taghi Miri

    Version of Record online : 10 FEB 2011, DOI: 10.1002/apj.541

  8. Rheological and sensory behaviors of parboiled pasta cooked using a microwave pasteurization process

    Journal of Texture Studies

    Helen S. Joyner (Melito), Kari E. Jones and Barbara A. Rasco

    Version of Record online : 24 FEB 2017, DOI: 10.1111/jtxs.12251

  9. You have free access to this content
    Interaction of Penicillin-Binding Protein 2x and Ser/Thr protein kinase StkP, two key players in Streptococcus pneumoniae R6 morphogenesis

    Molecular Microbiology

    Volume 90, Issue 1, October 2013, Pages: 88–102, C. Morlot, L. Bayle, M. Jacq, A. Fleurie, G. Tourcier, F. Galisson, T. Vernet, C. Grangeasse and A. M. Di Guilmi

    Version of Record online : 27 AUG 2013, DOI: 10.1111/mmi.12348

  10. Effect of Sorghum Flour Addition on In Vitro Starch Digestibility, Cooking Quality, and Consumer Acceptability of Durum Wheat Pasta

    Journal of Food Science

    Volume 79, Issue 8, August 2014, Pages: S1560–S1567, Imran Khan, Adel M. Yousif, Stuart K. Johnson and Shirani Gamlath

    Version of Record online : 21 JUL 2014, DOI: 10.1111/1750-3841.12542

  11. Metabolomic analysis can detect the composition of pasta enriched with fibre after cooking

    Journal of the Science of Food and Agriculture

    Volume 96, Issue 9, July 2016, Pages: 3032–3041, Romina Beleggia, Valeria Menga, Cristiano Platani, Franca Nigro, Mariagiovanna Fragasso and Clara Fares

    Version of Record online : 29 OCT 2015, DOI: 10.1002/jsfa.7473

  12. Evaluation of the technological and sensory properties of durum wheat spaghetti enriched with different dietary fibres

    Journal of the Science of Food and Agriculture

    Volume 95, Issue 1, January 2015, Pages: 2–11, Nisha Rakhesh, Christopher M Fellows and Mike Sissons

    Version of Record online : 28 MAY 2014, DOI: 10.1002/jsfa.6723

  13. Gluten-Free Precooked Rice-Yellow Pea Pasta: Effect of Extrusion-Cooking Conditions on Phenolic Acids Composition, Selected Properties and Microstructure

    Journal of Food Science

    Volume 81, Issue 5, May 2016, Pages: C1070–C1079, Abdallah Bouasla, Agnieszka Wójtowicz, Mohammed Nasereddine Zidoune, Marta Olech, Renata Nowak, Marcin Mitrus and Anna Oniszczuk

    Version of Record online : 13 APR 2016, DOI: 10.1111/1750-3841.13287

  14. Effect of Green Gram Semolina (Phaseolus aureus) on the Rheology, Nutrition, Microstructure and Quality Characteristics of High-Protein Pasta

    Journal of Food Processing and Preservation

    Volume 38, Issue 4, August 2014, Pages: 1965–1972, Rajiv Jyotsna, Milind, Suresh D. Sakhare, Aashitosh A. Inamdar and G. Venkateswara Rao

    Version of Record online : 20 OCT 2013, DOI: 10.1111/jfpp.12172

  15. Effects of rice properties and emulsifiers on the quality of rice pasta

    Journal of the Science of Food and Agriculture

    Volume 82, Issue 2, 15 January 2002, Pages: 203–216, Hsi-Mei Lai

    Version of Record online : 18 DEC 2001, DOI: 10.1002/jsfa.1019

  16. INFLUENCE OF ADDITIVES ON FUNCTIONAL AND NUTRITIONAL QUALITY CHARACTERISTICS OF BLACK GRAM FLOUR INCORPORATED PASTA

    Journal of Texture Studies

    Volume 42, Issue 6, December 2011, Pages: 441–450, S. MADHUMITHA and P. PRABHASANKAR

    Version of Record online : 27 APR 2011, DOI: 10.1111/j.1745-4603.2011.00305.x

  17. Incorporation of Chlorella vulgaris and Spirulina maxima biomass in pasta products. Part 1: Preparation and evaluation

    Journal of the Science of Food and Agriculture

    Volume 90, Issue 10, 15 August 2010, Pages: 1656–1664, Mónica Fradique, Ana Paula Batista, M Cristiana Nunes, Luísa Gouveia, Narcisa M Bandarra and Anabela Raymundo

    Version of Record online : 13 MAY 2010, DOI: 10.1002/jsfa.3999

  18. You have free access to this content
    Chemical, biological and sensory evaluation of pasta products supplemented with α-galactoside-free lupin flours

    Journal of the Science of Food and Agriculture

    Volume 87, Issue 1, 15 January 2007, Pages: 74–81, Alexia Torres, Juana Frias, Marisela Granito, Marisa Guerra and Concepción Vidal-Valverde

    Version of Record online : 16 OCT 2006, DOI: 10.1002/jsfa.2673

  19. EVALUATION OF COOKING, MICROSTRUCTURE, TEXTURE AND SENSORY QUALITY CHARACTERISTICS OF SHRIMP MEAT-BASED PASTA

    Journal of Texture Studies

    Volume 43, Issue 4, August 2012, Pages: 268–274, SHEKHAR U. KADAM and P. PRABHASANKAR

    Version of Record online : 28 NOV 2011, DOI: 10.1111/j.1745-4603.2011.00336.x

  20. The effect of hazelnut roasted skin from different cultivars on the quality attributes, polyphenol content and texture of fresh egg pasta

    Journal of the Science of Food and Agriculture

    Volume 95, Issue 8, June 2015, Pages: 1678–1688, Giuseppe Zeppa, Simona Belviso, Marta Bertolino, Maria Chiara Cavallero, Barbara Dal Bello, Daniela Ghirardello, Manuela Giordano, Marta Giorgis, Arianna Grosso, Luca Rolle and Vincenzo Gerbi

    Version of Record online : 10 SEP 2014, DOI: 10.1002/jsfa.6871