Nothing Special   »   [go: up one dir, main page]

Sissons, 2022 - Google Patents

Development of novel pasta products with evidence based impacts on health—A Review

Sissons, 2022

View HTML
Document ID
13695288858776428183
Author
Sissons M
Publication year
Publication venue
Foods

External Links

Snippet

Pasta made from durum wheat is a widely consumed worldwide and is a healthy and convenient food. In the last two decades, there has been much research effort into improving the nutritional value of pasta by inclusion of nonconventional ingredients due to the demand …
Continue reading at www.mdpi.com (HTML) (other versions)

Classifications

    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/88—Liliopsida (monocotyledons)
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/02—Algae
    • A61K36/05—Chlorophycota or chlorophyta (green algae), e.g. Chlorella
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2250/00—Food ingredients
    • A23V2250/50—Polysaccharides, gums
    • A23V2250/51—Polysaccharide
    • A23V2250/5116—Other non-digestible fibres

Similar Documents

Publication Publication Date Title
Sissons Development of novel pasta products with evidence based impacts on health—A Review
Tsafrakidou et al. Fermented cereal-based products: Nutritional aspects, possible impact on gut microbiota and health implications
Gowda et al. Modern processing of Indian millets: a perspective on changes in nutritional properties
Zhang et al. Oat-based foods: Chemical constituents, glycemic index, and the effect of processing
Joye Dietary fibre from whole grains and their benefits on metabolic health
Melini et al. Phenolic compounds and bioaccessibility thereof in functional pasta
Mueed et al. Flaxseed bioactive compounds: Chemical composition, functional properties, food applications and health benefits-related gut microbes
Agarwal et al. Nutritional and functional new perspectives and potential health benefits of quinoa and chia seeds
Dziki Current trends in enrichment of wheat pasta: Quality, nutritional value and antioxidant properties
Comino et al. The gluten-free diet: testing alternative cereals tolerated by celiac patients
Khairuddin et al. Gluten-free cereal products and beverages: A review of their health benefits in the last five years
Capurso Whole-grain intake in the Mediterranean diet and a low protein to carbohydrates ratio can help to reduce mortality from cardiovascular disease, slow down the progression of aging, and to improve lifespan: a review
Arribas et al. Cooking effect on the bioactive compounds, texture, and color properties of cold-extruded rice/bean-based pasta supplemented with whole carob fruit
Ranasinghe et al. Date components as promising plant-based materials to be incorporated into baked goods—A Review
Mason et al. Hairless canaryseed: A novel cereal with health promoting potential
Amoah et al. Sustainable strategies for increasing legume consumption: culinary and educational approaches
Chaturvedi et al. Cereals nutraceuticals, health ennoblement and diseases obviation: A comprehensive review
Atudorei et al. Perspectives on the use of germinated legumes in the bread making process, a review
Peris et al. From the laboratory to the kitchen: New alternatives to healthier bakery products
Mu et al. Research progress of quinoa seeds (Chenopodium quinoa Wild.): Nutritional components, technological treatment, and application
Amoah et al. Plant-based food by-products: Prospects for valorisation in functional bread development
Leszczyńska et al. Oat and oat processed products—Technology, composition, nutritional value, and health
Rico et al. Pulse-cereal blend extrusion for improving the antioxidant properties of a gluten-free flour
Barakat Nutritional and rheological characteristics of composite flour substituted with baobab (Adansonia digitata L.) pulp flour for cake manufacturing and organoleptic properties of their prepared cakes
Malekipoor et al. Lupin kernel fibre: Nutritional composition, processing methods, physicochemical properties, consumer acceptability and health effects of its enriched products