Cargando…

Durum Wheat Fresh Pasta Fortification with Trub, a Beer Industry By-Product

Trub is a brewing by-product rich in proteins and fibers. We used trub, after a debittering step, at 5, 10, and 15 g/100 g (PT5, PT10, and PT15, respectively) to fortify durum wheat fresh pasta. Technological and physical–chemical properties, in vitro digestibility, and sensorial characteristics of...

Descripción completa

Detalles Bibliográficos
Autores principales:	Lomuscio, Elisabetta, Bianchi, Federico, Cervini, Mariasole, Giuberti, Gianluca, Simonato, Barbara, Rizzi, Corrado
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9407225/ https://www.ncbi.nlm.nih.gov/pubmed/36010496 http://dx.doi.org/10.3390/foods11162496

Ejemplares similares

Characterization of Durum-Wheat Pasta Containing Resistant Starch from Debranched Waxy Rice Starch
por: Cervini, Mariasole, et al.
Publicado: (2023)

Wheat Bread Fortification by Grape Pomace Powder: Nutritional, Technological, Antioxidant, and Sensory Properties
por: Tolve, Roberta, et al.
Publicado: (2021)

Breadstick fortification with red grape pomace: effect on nutritional, technological and sensory properties
por: Rainero, Giada, et al.
Publicado: (2021)

Effect of Moringa oleifera L. Leaf Powder Addition on the Phenolic Bioaccessibility and on In Vitro Starch Digestibility of Durum Wheat Fresh Pasta
por: Rocchetti, Gabriele, et al.
Publicado: (2020)

Impact of Grape Pomace Powder on the Phenolic Bioaccessibility and on In Vitro Starch Digestibility of Wheat Based Bread
por: Rocchetti, Gabriele, et al.
Publicado: (2021)

The Potential of Wine Lees as a Fat Substitute for Muffin Formulations
por: Bianchi, Federico, et al.
Publicado: (2023)

Potential Application of Resistant Starch Sorghum in Gluten-Free Pasta: Nutritional, Structural and Sensory Evaluations
por: Cervini, Mariasole, 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)

Predicted Shelf-Life, Thermodynamic Study and Antioxidant Capacity of Breadsticks Fortified with Grape Pomace Powders
por: Bianchi, Federico, et al.
Publicado: (2021)

Rheological and Microbiological Characteristics of Hops and Hot Trub Particles Formed during Beer Production
por: Sterczyńska, Monika, et al.
Publicado: (2021)

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

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

Rheological Properties of Industrial Hot Trub
por: Stachnik, Marta, et al.
Publicado: (2021)

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

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)

Quality and Sensory Profile of Durum Wheat Pasta Enriched with Carrot Waste Encapsulates
por: Šeregelj, Vanja, et al.
Publicado: (2022)

Durum Wheat in Conventional and Organic Farming: Yield Amount and Pasta Quality in Southern Italy
por: Fagnano, Massimo, et al.
Publicado: (2012)

Role of Hydrocolloids in the Structure, Cooking, and Nutritional Properties of Fiber-Enriched, Fresh Egg Pasta Based on Tiger Nut Flour and Durum Wheat Semolina
por: Martín-Esparza, Maria Eugenia, et al.
Publicado: (2021)

Nutritional, physical and sensory characteristics of gluten-free biscuits incorporated with a novel resistant starch ingredient
por: Cervini, Mariasole, et al.
Publicado: (2021)

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)

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

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

Effect of Spirulina (Arthrospira platensis) Supplementation on Physical and Chemical Properties of Semolina (Triticum durum) Based Fresh Pasta
por: Raczyk, Marianna, et al.
Publicado: (2022)

Multi-Mycotoxin Analysis in Durum Wheat Pasta by Liquid Chromatography Coupled to Quadrupole Orbitrap Mass Spectrometry
por: Tolosa, Josefa, et al.
Publicado: (2017)

Rapid Authentication of 100% Italian Durum Wheat Pasta by FT-NIR Spectroscopy Combined with Chemometric Tools
por: De Girolamo, Annalisa, et al.
Publicado: (2020)

Characterization of Fresh Pasta Made of Common and High-Amylose Wheat Flour Mixtures
por: Cimini, Alessio, et al.
Publicado: (2022)

Genetic transformation of Indian bread (T. aestivum) and pasta (T. durum) wheat by particle bombardment of mature embryo-derived calli
por: Patnaik, Debasis, et al.
Publicado: (2003)

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)

Mammalian nuclear TRUB1, mitochondrial TRUB2, and cytoplasmic PUS10 produce conserved pseudouridine 55 in different sets of tRNA
por: Mukhopadhyay, Shaoni, et al.
Publicado: (2021)

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

Quality Evaluation of Fresh Pasta Fortified with Sourdough Containing Wheat Germ and Wholemeal Semolina
por: Catzeddu, Pasquale, et al.
Publicado: (2023)

The Effect of the Addition of Low-Alkaloid Lupine Flour on the Glycemic Index In Vivo and the Physicochemical Properties and Cooking Quality of Durum Wheat Pasta
por: Krawęcka, Ada, et al.
Publicado: (2022)

Effect of Black Cumin Cake Addition on the Chemical Composition, Glycemic Index, Antioxidant Activity, and Cooking Quality of Durum Wheat Pasta
por: Krawęcka, Ada, et al.
Publicado: (2022)

Fate of Ergot Alkaloids during Laboratory Scale Durum Processing and Pasta Production
por: Tittlemier, Sheryl A., et al.
Publicado: (2019)

Evaluation of fresh pasta-making properties of extra-strong common wheat (Triticum aestivum L.)
por: Ito, Miwako, et al.
Publicado: (2012)

Current Advantages in the Application of Microencapsulation in Functional Bread Development
por: Tolve, Roberta, et al.
Publicado: (2022)

Nutritional and Functional Advantages of the Use of Fermented Black Chickpea Flour for Semolina-Pasta Fortification
por: De Pasquale, Ilaria, et al.
Publicado: (2021)

Environmental Profile of a Novel High-Amylose Bread Wheat Fresh Pasta with Low Glycemic Index
por: Cimini, Alessio, et al.
Publicado: (2022)

Cannot write session to /tmp/vufind_sessions/sess_lavhlvotjhp3jka1a33ko6blce