Naji‐Tabasi et al., 2021 - Google Patents
Application of mucilaginous seeds (Alyssum homolocarpum and Salvia macrosiphon Boiss) and wheat bran in improving technological and nutritional properties of …Naji‐Tabasi et al., 2021
- Document ID
- 17479537734414071323
- Author
- Naji‐Tabasi S
- Niazmand R
- Modiri‐Dovom A
- Publication year
- Publication venue
- Journal of Food Science
External Links
Snippet
In recent years, dietary fibers have attracted a lot of attention as they reduce calories and witness the glycemic index. In this study, wheat bran (WB) and mucilaginous seeds flour (Qodume Shirazi seeds [QSS], wild sage seeds [WSS]) as sources of insoluble and soluble …
- 235000015927 pasta 0 title abstract description 144
Classifications
-
- 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 |
|---|---|---|
| Padalino et al. | Chemical composition, sensory and cooking quality evaluation of durum wheat spaghetti enriched with pea flour | |
| Giuberti et al. | Reducing the glycaemic index and increasing the slowly digestible starch content in gluten‐free cereal‐based foods: A review | |
| Gajula et al. | Precooked bran‐enriched wheat flour using extrusion: Dietary fiber profile and sensory characteristics | |
| Sobota et al. | Application of common wheat bran for the industrial production of high‐fibre pasta | |
| Cavallero et al. | High (1→ 3, 1→ 4)-β-glucan barley fractions in bread making and their effects on human glycemic response | |
| Flores‐Silva et al. | Gluten‐free spaghetti made with chickpea, unripe plantain and maize flours: functional and chemical properties and starch digestibility | |
| Izydorczyk et al. | The enrichment of Asian noodles with fiber‐rich fractions derived from roller milling of hull‐less barley | |
| Majzoobi et al. | Effect of tomato pomace powder on the physicochemical properties of flat bread (Barbari bread) | |
| Hager et al. | Starch properties, in vitro digestibility and sensory evaluation of fresh egg pasta produced from oat, teff and wheat flour | |
| Padalino et al. | Optimization and characterization of gluten-free spaghetti enriched with chickpea flour | |
| Klunklin et al. | Physicochemical, antioxidant properties and in vitro digestibility of wheat–purple rice flour mixtures | |
| Mastromatteo et al. | Formulation optimisation of gluten‐free functional spaghetti based on quinoa, maize and soy flours | |
| Milde et al. | Incorporation of xanthan gum to gluten-free pasta with cassava starch. Physical, textural and sensory attributes | |
| Khan et al. | Effect of sorghum flour addition on in vitro starch digestibility, cooking quality, and consumer acceptability of durum wheat pasta | |
| Zoghi et al. | The role of hydrocolloids in the development of gluten‐free cereal‐based products for coeliac patients: a review | |
| Diedericks et al. | Physicochemical and functional properties of insoluble dietary fiber isolated from bambara groundnut (Vigna subterranea [L.] Verdc.) | |
| Mastromatteo et al. | Nutritional and physicochemical characteristics of wholemeal bread enriched with pea flour | |
| Rachman et al. | Effect of egg white protein and soy protein fortification on physicochemical characteristics of banana pasta | |
| Naji‐Tabasi et al. | Application of mucilaginous seeds (Alyssum homolocarpum and Salvia macrosiphon Boiss) and wheat bran in improving technological and nutritional properties of pasta | |
| Giuberti et al. | Influence of high‐amylose maize starch addition on in vitro starch digestibility and sensory characteristics of cookies | |
| Dhiraj et al. | Influence of wheat‐milled products and their additive blends on pasta dough rheological, microstructure, and product quality characteristics | |
| Wang et al. | Textural and sensory attributes of steamed bread fortified with high‐amylose maize starch | |
| De Arcangelis et al. | High‐amylose bread wheat and its effects on cooking quality and nutritional properties of pasta | |
| Çetin Babaoğlu et al. | Fiber enrichment of sourdough bread by inulin rich Jerusalem artichoke powder | |
| Garcia‐Valle et al. | Addition of chickpea markedly increases the indigestible carbohydrate content in semolina pasta as eaten |