Pseudocereal grains: Nutritional value, health benefits and current applications for the development of gluten-free foods
C Martínez-Villaluenga, E Peñas… - Food and chemical …, 2020 - Elsevier
Nowadays, consumers are more conscious of the environmental and nutritional benefits of
foods. Pseudocereals grains, edible seeds belonging to dicotyledonous plant species, are …
foods. Pseudocereals grains, edible seeds belonging to dicotyledonous plant species, are …
Gluten-free bakery and pasta products: prevalence and quality improvement
An increasing demand of gluten-free (GF) products is caused by a growing number of
diagnosed coeliacs and a consumption trend to eliminate allergenic proteins from diet …
diagnosed coeliacs and a consumption trend to eliminate allergenic proteins from diet …
[HTML][HTML] Overview on the general approaches to improve gluten-free pasta and bread
L Padalino, A Conte, MA Del Nobile - Foods, 2016 - mdpi.com
The use of gluten-free products is increasing since a growing number of people are suffering
from celiac disease and thereby need gluten-free diet. Gluten is responsible for the visco …
from celiac disease and thereby need gluten-free diet. Gluten is responsible for the visco …
Gluten-free precooked rice pasta enriched with legumes flours: Physical properties, texture, sensory attributes and microstructure
The use of rice/leguminous blend may be nutritionally convenient in gluten-free product
manufacturing. This study evaluated selected properties of precooked rice pasta enriched …
manufacturing. This study evaluated selected properties of precooked rice pasta enriched …
Starch and starch derivatives in gluten-free systems–A review
A growing demand for gluten-free products is caused by an increasing number of diagnosed
celiacs, but also by a trend to eliminate any potentially allergenic proteins in a diet. The …
celiacs, but also by a trend to eliminate any potentially allergenic proteins in a diet. The …
A review: Modified agricultural by-products for the development and fortification of food products and nutraceuticals
Producing more food for a growing population in the coming decades, while at the same
time combating environmental issues, is a huge challenge faced by the worldwide …
time combating environmental issues, is a huge challenge faced by the worldwide …
How combinations of dietary fibres can affect physicochemical characteristics of pasta
M Foschia, D Peressini, A Sensidoni… - LWT-Food Science and …, 2015 - Elsevier
The production of high quality functional pasta from non-conventional raw materials
represents a challenge. A partial substitution (15 g/100 g) of durum wheat semolina with …
represents a challenge. A partial substitution (15 g/100 g) of durum wheat semolina with …
Improvement of the texture and quality of cooked gluten-free pasta
The effects of egg-proteins and water content on viscoelastic and quality properties of
cooked gluten-free pasta were analyzed. Cooking properties included the determination of …
cooked gluten-free pasta were analyzed. Cooking properties included the determination of …
Changes in chemical and anti-nutritional properties of pasta enriched with raw and germinated quinoa (Chenopodium quinoa Willd.) flours
In this study, quinoa seeds were processed to flour in ungerminated (raw) and germinated
forms. Raw quinoa flour (RQF) and germinated quinoa flour (GQF) were replaced (0, 10, 20 …
forms. Raw quinoa flour (RQF) and germinated quinoa flour (GQF) were replaced (0, 10, 20 …
[HTML][HTML] Nutritional, antioxidant, microstructural and pasting properties of functional pasta
The present study aimed to characterize millet-pomace based pasta on the basis of
functional, morphological, pasting and nutritional properties with control pasta (100% durum …
functional, morphological, pasting and nutritional properties with control pasta (100% durum …