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387 related items for PubMed ID: 31603534

  • 1. Pasta noodles enriched with sweet potato starch: Impact on quality parameters and resistant starch content.
    Kolarič L, Minarovičová L, Lauková M, Karovičová J, Kohajdová Z.
    J Texture Stud; 2020 Jun; 51(3):464-474. PubMed ID: 31603534
    [Abstract] [Full Text] [Related]

  • 2. Cooking behavior and starch digestibility of NUTRIOSE® (resistant starch) enriched noodles from sweet potato flour and starch.
    Menon R, Padmaja G, Sajeev MS.
    Food Chem; 2015 Sep 01; 182():217-23. PubMed ID: 25842330
    [Abstract] [Full Text] [Related]

  • 3. Effect of sorghum flour addition on in vitro starch digestibility, cooking quality, and consumer acceptability of durum wheat pasta.
    Khan I, Yousif AM, Johnson SK, Gamlath S.
    J Food Sci; 2014 Aug 01; 79(8):S1560-7. PubMed ID: 25047068
    [Abstract] [Full Text] [Related]

  • 4. Effects of incorporating nonmodified sweet potato (Ipomoea batatas) flour on wheat pasta functional characteristics.
    Saleh M, Lee Y, Obeidat H.
    J Texture Stud; 2018 Oct 01; 49(5):512-519. PubMed ID: 29283180
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  • 5. Pasta quality as impacted by the type of flour and starch and the level of egg addition.
    Saleh M, Al-Ismail K, Ajo R.
    J Texture Stud; 2017 Oct 01; 48(5):370-381. PubMed ID: 28967218
    [Abstract] [Full Text] [Related]

  • 6. Effects of mixing, sheeting, and cooking on the starch, protein, and water structures of durum wheat semolina and chickpea flour pasta.
    Garcia-Valle DE, Bello-Pérez LA, Agama-Acevedo E, Alvarez-Ramirez J.
    Food Chem; 2021 Oct 30; 360():129993. PubMed ID: 33984560
    [Abstract] [Full Text] [Related]

  • 7. Optimisation of resistant starch II and III levels in durum wheat pasta to reduce in vitro digestibility while maintaining processing and sensory characteristics.
    Aravind N, Sissons M, Fellows CM, Blazek J, Gilbert EP.
    Food Chem; 2013 Jan 15; 136(2):1100-9. PubMed ID: 23122168
    [Abstract] [Full Text] [Related]

  • 8. Evaluation of the physicochemical properties of gluten-free pasta enriched with resistant starch.
    Foschia M, Beraldo P, Peressini D.
    J Sci Food Agric; 2017 Jan 15; 97(2):572-577. PubMed ID: 27098055
    [Abstract] [Full Text] [Related]

  • 9. Addition of chickpea markedly increases the indigestible carbohydrate content in semolina pasta as eaten.
    Garcia-Valle DE, Bello-Perez LA, Tovar J.
    J Sci Food Agric; 2021 May 15; 101(7):2869-2876. PubMed ID: 33155278
    [Abstract] [Full Text] [Related]

  • 10. Optimization of barley flour and inulin addition for pasta formulation using mixture design approach.
    Zarroug Y, Djebali K, Sfayhi D, Khemakhem M, Boulares M, El Felah M, Mnasser H, Kharrat M.
    J Food Sci; 2022 Jan 15; 87(1):68-79. PubMed ID: 34940975
    [Abstract] [Full Text] [Related]

  • 11. Effect of Pleurotus eryngii Mushroom β-Glucan on Quality Characteristics of Common Wheat Pasta.
    Kim S, Lee JW, Heo Y, Moon B.
    J Food Sci; 2016 Apr 15; 81(4):C835-40. PubMed ID: 26919287
    [Abstract] [Full Text] [Related]

  • 12. Substitution of semolina durum with common wheat flour in egg and eggless pasta.
    Teterycz D, Sobota A, Kozłowicz K, Zarzycki P.
    Acta Sci Pol Technol Aliment; 2019 Apr 15; 18(4):439-451. PubMed ID: 31930794
    [Abstract] [Full Text] [Related]

  • 13. Evaluation of Cooking Quality, Nutritional and Texture Characteristics of Pasta Added with Oat Bran and Apple Flour.
    Espinosa-Solis V, Zamudio-Flores PB, Tirado-Gallegos JM, Ramírez-Mancinas S, Olivas-Orozco GI, Espino-Díaz M, Hernández-González M, García-Cano VG, Sánchez-Ortíz O, Buenrostro-Figueroa JJ, Baeza-Jiménez R.
    Foods; 2019 Jul 30; 8(8):. PubMed ID: 31366054
    [Abstract] [Full Text] [Related]

  • 14. Ancient Wheat and Quinoa Flours as Ingredients for Pasta Dough-Evaluation of Thermal and Rheological Properties.
    Gałkowska D, Witczak T, Witczak M.
    Molecules; 2021 Nov 21; 26(22):. PubMed ID: 34834126
    [Abstract] [Full Text] [Related]

  • 15. Study of drying process on starch structural properties and their effect on semolina pasta sensory quality.
    Padalino L, Caliandro R, Chita G, Conte A, Del Nobile MA.
    Carbohydr Polym; 2016 Nov 20; 153():229-235. PubMed ID: 27561491
    [Abstract] [Full Text] [Related]

  • 16. Sorghum Pasta and Noodles: Technological and Nutritional Aspects.
    Palavecino PM, Curti MI, Bustos MC, Penci MC, Ribotta PD.
    Plant Foods Hum Nutr; 2020 Sep 20; 75(3):326-336. PubMed ID: 32474685
    [Abstract] [Full Text] [Related]

  • 17. Analysis of ingredient functionality and formulation optimization of pasta supplemented with peanut flour.
    Howard BM, Hung YC, McWatters K.
    J Food Sci; 2011 Sep 20; 76(1):E40-7. PubMed ID: 21535674
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  • 18. Quality evaluation of sweet potato powder-enriched cereal products.
    Lauková M, Minarovičová L, Karovičová J, Kohajdová Z.
    Food Sci Technol Int; 2019 Sep 20; 25(6):523-532. PubMed ID: 30971118
    [Abstract] [Full Text] [Related]

  • 19. Influence of extrusion-cooking parameters on some quality aspects of precooked pasta-like products.
    Wójtowicz A, Mościcki L.
    J Food Sci; 2009 Jun 20; 74(5):E226-33. PubMed ID: 19646037
    [Abstract] [Full Text] [Related]

  • 20. Modulation in Techno-Functional, Textural Properties, In Vitro Starch Digestibility and Macromolecular-Structural Interactions of Pasta with Potato (Solanum tuberosum L.).
    Sharma S, Malhotra N, Singh A, Sharma R, Domínguez R, Lorenzo JM.
    Molecules; 2022 Nov 14; 27(22):. PubMed ID: 36431936
    [Abstract] [Full Text] [Related]

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