The food consumption trends have long since shifted from demanding simple calories and
essential nutrients in order to support the basic human body functions to demanding a …

Background Global fisheries production has increased to~ 200 MT with aquatic by-products
of 20 MT that are a challenge for the fish processing industry as well as for environmental …

Taking into account that many advantages have been associated with the consumption of
spirulina (microalgae) in terms of antioxidant capacity, anticancer, anti-inflammatory, and …

This study replaced semolina with red cod (Pseudophycis bachus) fish powder in pasta at 5,
10, 15 and 20 g/100 g levels. The effects on the chemical composition, physical properties …

Wheat pasta is one of the most important cereal products and is becoming increasingly
popular worldwide because of its convenience, simple formulation, long shelf life, and high …

Pasta is a widely consumed food in all over the world. Coarse semolina obtained from
durum wheat and water are the main ingredients of conventional pasta products. The …

In this study, protein isolate obtained from Pangas processing waste (PPI) was incorporated
into pasta at different levels (0, 2.5, 5.0, 7.5 and 10.0 g/100 g). After that, the nutritional …

The effect of egg white protein on the protein structure of highland barely noodles during
processing was investigated, and the underlying mechanism was examined. Egg white …

BACKGROUND Pasta is a staple food that is consumed worldwide and is an excellent
product for the addition of ingredients rich in bioactive compounds. The fortification of pasta …

Currently, a large number of people favor meals that are rich in nutraceuticals and
phytochemical compounds, which help with the treatment or prevention of chronic diseases …