Cargando…

Innovative Development of Pasta with the Addition of Fish By-Products from Two Species

The fish industry generates by-products that are still nutrient-rich. Its incorporation in pasta production could be an interesting option to get functional food. Therefore, the aim of this study was to compare the nutritional composition, technological properties and sensory quality of two pastas c...

Descripción completa

Detalles Bibliográficos
Autores principales:	Ainsa, Andrea, Honrado, Adrián, Marquina, Pedro L., Roncalés, Pedro, Beltrán, José Antonio, Calanche M., Juan B.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8392829/ https://www.ncbi.nlm.nih.gov/pubmed/34441666 http://dx.doi.org/10.3390/foods10081889

Ejemplares similares

Gluten-Free Pasta Enriched with Fish By-Product for Special Dietary Uses: Technological Quality and Sensory Properties
por: Aínsa, Andrea, et al.
Publicado: (2021)

Influence of Seaweeds on the Quality of Pasta as a Plant-Based Innovative Food
por: Ainsa, Andrea, et al.
Publicado: (2022)

Enriched Fresh Pasta with a Sea Bass By-Product, a Novel Food: Fatty Acid Stability and Sensory Properties throughout Shelf Life
por: Ainsa, Andrea, et al.
Publicado: (2021)

Innovative Plant-Based Burger Enriched with Tenebrio molitor Meal: Characterization and Shelf-Life
por: Ardila, Paula, et al.
Publicado: (2023)

Fish By-Product Valorization as Source of Bioactive Compounds for Food Enrichment: Characterization, Suitability and Shelf Life
por: Honrado, Adrián, et al.
Publicado: (2022)

Design of Predictive Tools to Estimate Freshness Index in Farmed Sea Bream (Sparus aurata) Stored in Ice
por: Calanche, Juan, et al.
Publicado: (2020)

An Approach to the Spanish Consumer’s Perception of the Sensory Quality of Environmentally Friendly Seabass
por: Calanche Morales, Juan Benito, et al.
Publicado: (2021)

Carbon Monoxide in Meat and Fish Packaging: Advantages and Limits
por: Djenane, Djamel, et al.
Publicado: (2018)

Characterization of the Spoilage Microbiota of Hake Fillets Packaged Under a Modified Atmosphere (MAP) Rich in CO(2) (50% CO(2)/50% N(2)) and Stored at Different Temperatures
por: Antunes-Rohling, Adriana, et al.
Publicado: (2019)

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

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

Influence of Wheat-Milled Products and Their Additive Blends on Pasta Dough Rheological, Microstructure, and Product Quality Characteristics
por: Dhiraj, B., et al.
Publicado: (2013)

Chemical, Technological, and Sensory Quality of Pasta and Bakery Products Made with the Addition of Grape Pomace Flour
por: Boff, Jaqueline Menti, et al.
Publicado: (2022)

Evaluation of Statistical Treatment of Left-Censored Contamination Data: Example Involving Deoxynivalenol Occurrence in Pasta and Pasta Substitute Products
por: Feraldi, Alessandro, et al.
Publicado: (2023)

Use of Olive Oil Industrial By-Product for Pasta Enrichment
por: Padalino, Lucia, et al.
Publicado: (2018)

PASTA for proteins
por: Collins, Kodi, et al.
Publicado: (2018)

Development of a Breadfruit Flour Pasta Product
por: Nochera, Carmen L., et al.
Publicado: (2019)

Glycemic Index Values of Pasta Products: An Overview
por: Di Pede, Giuseppe, et al.
Publicado: (2021)

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

The PASTA Bridge: A Technique for the Arthroscopic Repair of PASTA Lesions
por: Hirahara, Alan M., et al.
Publicado: (2017)

The Addition of Reishi and Lion’s Mane Mushroom Powder to Pasta Influences the Content of Bioactive Compounds and the Antioxidant, Potential Anti-Inflammatory, and Anticancer Properties of Pasta
por: Szydłowska-Tutaj, Magdalena, et al.
Publicado: (2023)

Biotechnology and Pasta-Making: Lactic Acid Bacteria as a New Driver of Innovation
por: Capozzi, Vittorio, et al.
Publicado: (2012)

Antioxidant Properties of Gluten-Free Pasta Enriched with Vegetable By-Products
por: Betrouche, Amel, et al.
Publicado: (2022)

Animal Species Authentication in Dairy Products
por: Mafra, Isabel, et al.
Publicado: (2022)

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

Pasta-Making Process: A Narrative Review on the Relation between Process Variables and Pasta Quality
por: Bresciani, Andrea, et al.
Publicado: (2022)

Acceptance of Fresh Pasta with β-Glucan Addition: Expected Versus Perceived Liking
por: Jaworska, Danuta, et al.
Publicado: (2020)

Use of Grape Peels By-Product for Wheat Pasta Manufacturing
por: Iuga, Mădălina, 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)

Descubra la pasta
por: Di Filippo, G.
Publicado: (1997)

Morphing pasta and beyond
por: Tao, Ye, et al.
Publicado: (2021)

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

Effect of Lactic Acid Bacteria Addition on the Microbiological Safety of Pasta-Filata Types of Cheeses
por: Medved’ová, Alžbeta, et al.
Publicado: (2020)

Valorization of Two African Typical Crops, Sorghum and Cassava, by the Production of Different Dry Pasta Formulations
por: Galassi, Elena, et al.
Publicado: (2023)

Legume flour as a natural colouring component in pasta production
por: Teterycz, Dorota, et al.
Publicado: (2019)

Fish Protein and Lipid Interactions on the Digestibility and Bioavailability of Starch and Protein from Durum Wheat Pasta
por: Desai, Ajay S., et al.
Publicado: (2019)

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

Pasta from Red Lentils (Lens culinaris): The Effect of Pasta-Making Process on Starch and Protein Features, and Cooking Behavior
por: Bresciani, Andrea, et al.
Publicado: (2022)

Content of Phenolic Compounds and Antioxidant Activity of New Gluten-Free Pasta with the Addition of Chestnut Flour
por: Oniszczuk, Anna, et al.
Publicado: (2019)

Effects of Red Rice or Buckwheat Addition on Nutritional, Technological, and Sensory Quality of Potato-Based Pasta
por: Cappa, Carola, et al.
Publicado: (2021)

Cannot write session to /tmp/vufind_sessions/sess_nv3o7jmcn2ds1qk1qv0iu369gf