Special Issue: Innovative Pasta with High Nutritional and Health Potential-Reference-Cited by-同舟云学术

Special Issue: Innovative Pasta with High Nutritional and Health Potential

Published:2022-08-14 Issue:16 Volume:11 Page:2448
ISSN:2304-8158
Container-title:Foods
language:en
Short-container-title:Foods

Author:

Gazza Laura^ORCID,Nocente Francesca^ORCID

Abstract

This editorial summarizes some of the key challenges in the production of novel pasta formulations in order to obtain high nutritional and healthy products [...]

Publisher

MDPI AG

Subject

Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science

Link

https://www.mdpi.com/2304-8158/11/16/2448/pdf

Reference11 articles.

1. Bchir, B., Karoui, R., Danthine, S., Blecker, C., Besbes, S., and Attia, H. (2022). Date, Apple, and Pear By-Products as Functional Ingredients in Pasta: Cooking Quality Attributes and Physicochemical, Rheological, and Sensorial Properties. Foods, 11.

2. Messia, M.C., Cuomo, F., Falasca, L., Trivisonno, M.C., De Arcangelis, E., and Marconi, E. (2021). Nutritional and Technological Quality of High Protein Pasta. Foods, 10.

3. Nocente, F., Natale, C., Galassi, E., Taddei, F., and Gazza, L. (2021). Using Einkorn and Tritordeum Brewers’ Spent Grain to Increase the Nutritional Potential of Durum Wheat Pasta. Foods, 10.

4. Aínsa, A., Vega, A., Honrado, A., Marquina, P., Roncales, P., Gracia, J.A.B., and Morales, J.B.C. (2021). Gluten-Free Pasta Enriched with Fish by-Product for Special Dietary Uses: Technological Quality and Sensory Properties. Foods, 10.

5. Ainsa, A., Honrado, A., Marquina, P.L., Roncalés, P., Beltrán, J.A., and Calanche, M.J.B. (2021). Innovative Development of Pasta with the Addition of Fish By-Products from Two Species. Foods, 10.

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