Editorial of the special section: Innovations in pasta production to improve sustainability, nutrition and quality-Reference-Cited by-同舟云学术

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Editorial of the special section: Innovations in pasta production to improve sustainability, nutrition and quality

Published:2023-12-06 Issue:2 Volume:59 Page:1080-1081
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

De Arcangelis Elisa¹^ORCID,Romano Annalisa²

Affiliation:

1. Department of Science and Technology for Sustainable Development and One Health Università Campus Bio‐Medico di Roma Via Alvaro del Portillo, 21 Rome 00128 Italy

2. Department of Agricultural Sciences University of Naples Federico II Via Università, 100 Portici (NA) 80055 Italy

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference8 articles.

1. Valorisation of asparagus pruning waste as a new ingredient to improve pasta quality properties

2. Development of noodles with high highland barley flour incorporation level with proteins and pre‐gelatinized flour/starch

3. Development of functional pasta enriched with green leafy vegetables: impact on liposoluble compounds, nutritional, technological and sensorial quality

4. Influence of extruded whole wheat flour addition on quality characteristics of pasta

5. Utilisation of aquatic fern (Azolla sp.) powder for supplementing semolina pasta: quality characteristics of produced pasta

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