Cargando…

Algae Incorporation and Nutritional Improvement: The Case of a Whole-Wheat Pasta

Algae contain high-quality proteins, dietary fiber, minerals, and phenolic compounds, making them promising alternative ingredients. Since pasta is consumed worldwide, it can be an effective vehicle for incorporating algae. This study compares the nutritional and antioxidant composition of whole-whe...

Descripción completa

Detalles Bibliográficos
Autores principales:	Oliveira, Bárbara C. C., Machado, Marlene, Machado, Susana, Costa, Anabela S. G., Bessada, Sílvia, Alves, Rita C., Oliveira, Maria Beatriz P. P.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10453615/ https://www.ncbi.nlm.nih.gov/pubmed/37628038 http://dx.doi.org/10.3390/foods12163039

Ejemplares similares

Fresh Pasta Manufactured with Fermented Whole Wheat Semolina: Physicochemical, Sensorial, and Nutritional Properties
por: Fois, Simonetta, et al.
Publicado: (2019)

Bioactive Potential and Chemical Composition of Coffee By-Products: From Pulp to Silverskin
por: Machado, Marlene, et al.
Publicado: (2023)

Whole Grape Pomace Flour as Nutritive Ingredient for Enriched Durum Wheat Pasta with Bioactive Potential
por: Gerardi, Carmela, et al.
Publicado: (2023)

Whole or Defatted Sesame Seeds (Sesamum indicum L.)? The Effect of Cold Pressing on Oil and Cake Quality
por: Melo, Diana, et al.
Publicado: (2021)

Influence of onion skin powder on nutritional and quality attributes of wheat pasta
por: Michalak-Majewska, Monika, et al.
Publicado: (2020)

Amino Acid Profile and Protein Quality Assessment of Macroalgae Produced in an Integrated Multi-Trophic Aquaculture System
por: Machado, Marlene, et al.
Publicado: (2020)

Brown Algae Fucus vesiculosus in Pasta: Effects on Textural Quality, Cooking Properties, and Sensorial Traits
por: Ribeiro, Ana Ramalho, et al.
Publicado: (2022)

Use of Grape Peels By-Product for Wheat Pasta Manufacturing
por: Iuga, Mădălina, et al.
Publicado: (2021)

Edible Brown Seaweed in Gluten-Free Pasta: Technological and Nutritional Evaluation
por: Fradinho, Patrícia, et al.
Publicado: (2019)

Quality and Nutritional/Textural Properties of Durum Wheat Pasta Enriched with Cricket Powder
por: Duda, Adamina, et al.
Publicado: (2019)

Quality and Nutritional/Textural Properties of Durum Wheat Pasta Enriched with Cricket Powder
por: Carcea, Marina
Publicado: (2020)

Green/Roasted Coffee and Silverskin Extracts Inhibit Sugar Absorption by Human Intestinal Epithelial (Caco-2) Cells by Decreasing GLUT2 Gene Expression
por: Peixoto, Juliana A. Barreto, et al.
Publicado: (2022)

Storage Stability of Durum Wheat Pasta Enriched with Seaweeds Flours
por: Ribeiro, Ana Ramalho, et al.
Publicado: (2021)

Effect of Fortification with Fish (Pseudophycis bachus) Powder on Nutritional Quality of Durum Wheat Pasta
por: Desai, Ajay S., et al.
Publicado: (2018)

Effect of Grape Pomace Addition on the Technological, Sensory, and Nutritional Properties of Durum Wheat Pasta
por: Tolve, Roberta, et al.
Publicado: (2020)

Banana Powder as an Additive to Common Wheat Pasta
por: Biernacka, Beata, et al.
Publicado: (2020)

Valorizing Coffee Silverskin Based on Its Phytochemicals and Antidiabetic Potential: From Lab to a Pilot Scale
por: Peixoto, Juliana A. Barreto, et al.
Publicado: (2022)

Technological Feasibility of Couscous-Algae-Supplemented Formulae: Process Description, Nutritional Properties and In Vitro Digestibility
por: Khemiri, Sheyma, et al.
Publicado: (2021)

Factors Affecting the Nutritional, Health, and Technological Quality of Durum Wheat for Pasta-Making: A Systematic Literature Review
por: Zingale, Silvia, et al.
Publicado: (2023)

Comprehensive Phenolic and Free Amino Acid Analysis of Rosemary Infusions: Influence on the Antioxidant Potential
por: Peixoto, Juliana A. Barreto, et al.
Publicado: (2021)

Contribution of Phenolics and Free Amino Acids on the Antioxidant Profile of Commercial Lemon Verbena Infusions
por: Peixoto, Juliana A. Barreto, et al.
Publicado: (2023)

Using Einkorn and Tritordeum Brewers’ Spent Grain to Increase the Nutritional Potential of Durum Wheat Pasta
por: Nocente, Francesca, et al.
Publicado: (2021)

Subjective Satiety Following Meals Incorporating Rice, Pasta and Potato
por: Zhang, Zhuoshi, et al.
Publicado: (2018)

Nutritional and Technological Quality of High Protein Pasta
por: Messia, Maria Cristina, et al.
Publicado: (2021)

Nutritional Profile and Chemical Stability of Pasta Fortified with Tilapia (Oreochromis niloticus) Flour
por: Monteiro, Maria Lúcia G., et al.
Publicado: (2016)

Glycemic Response to Ingested Dreamfields Pasta Compared With Traditional Pasta
por: Nuttall, Frank Q., et al.
Publicado: (2011)

The influence of Cistus incanus L. leaves on wheat pasta quality
por: Lisiecka, Katarzyna, et al.
Publicado: (2019)

Protein Maps for Durum Wheat Precision Harvest and Pasta Production
por: Visioli, Giovanna, et al.
Publicado: (2022)

Characterization of Chia Seeds, Cold-Pressed Oil, and Defatted Cake: An Ancient Grain for Modern Food Production
por: Ferreira, Diana Melo, et al.
Publicado: (2023)

Effect of Different Time/Temperature Binomials on the Chemical Features, Antioxidant Activity, and Natural Microbial Load of Olive Pomace Paste
por: Sousa, Maria Manuela, et al.
Publicado: (2023)

The Availability and Nutritional Adequacy of Gluten-Free Bread and Pasta
por: Allen, Beatrice, et al.
Publicado: (2018)

Pasta-Making Quality QTLome From Mediterranean Durum Wheat Landraces
por: Roselló, Martina, et al.
Publicado: (2018)

Usefulness of Hulled Wheats Grown in Polish Environment for Wholegrain Pasta-Making
por: Bobryk-Mamczarz, Aneta, et al.
Publicado: (2021)

Apple Pomace as an Ingredient Enriching Wheat Pasta with Health-Promoting Compounds
por: Gumul, Dorota, et al.
Publicado: (2023)

The Influence of Health Messages in Nudging Consumption of Whole Grain Pasta
por: Sogari, Giovanni, et al.
Publicado: (2019)

Chemical Composition and Antimicrobial Activity of a New Olive Pomace Functional Ingredient
por: Nunes, Maria Antónia, et al.
Publicado: (2021)

Enzyme-Assisted Release of Antioxidant Peptides from Porphyra dioica Conchocelis
por: Pimentel, Filipa B., et al.
Publicado: (2021)

TCE treatment pasta-bilities.
por: Holton, W C
Publicado: (1999)

Changes Induced by Heat Moisture Treatment in Wheat Flour and Pasta Rheological, Physical and Starch Digestibility Properties
por: Ungureanu-Iuga, Mădălina, et al.
Publicado: (2023)

Special Issue: Innovative Pasta with High Nutritional and Health Potential
por: Gazza, Laura, et al.
Publicado: (2022)

Cannot write session to /tmp/vufind_sessions/sess_malv4nf6m2ar1mj9patj56dpsh