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Rheological properties of rice pasta dough supplemented with proteins and gums
Rheological properties of rice pasta dough were studied by creep-recovery tests for various formulations containing guar gum (0.5%), casein (1%), and egg white (1%) mixtures. Non-gelatinized riceExpand
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Sensory characteristics of wholegrain and bran-rich cereal foods: A review
Background: Wholegrain foods are known to be health-beneficial but their sensory characteristics may be a limiting factor for consumption. The scientific literature of factors influencing sensoryExpand
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Effect of wheat bran addition on in vitro starch digestibility, physico-mechanical and sensory properties of biscuits
Biscuits contain high amount of fat and sugar thus having high calorie but low nutrient density. Wheat bran is a good source of dietary fibre (DF) and protein and is thus a good candidate forExpand
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How can technology help to deliver more of grain in cereal foods for a healthy diet
Abstract Cereal foods are a major source of energy in diets worldwide, and contribute to the intake of dietary fibre, carbohydrates, protein, vitamins and many minerals. Many of them areExpand
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Applications of quantum dots in Food Science and biology
Abstract Quantum dots are inorganic semiconductor fluorescent nanoparticles with a size in the range of 1–10 nm. There are many semiconductor combinations that are used but the most popular andExpand
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Resistant starch is a good alternative to traditional fiber sources. From this point of view, it was used to enrich spaghetti, which is included in most diets. The effect of resistant starch additionExpand
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Modelling of rheological characteristics of various spaghetti types
Spaghetti enriched with resistant starch was produced to increase the dietary fibre intake of consumers. In the product base it was compared to bran and control spaghetti regarding to viscoelasticExpand
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Effects of wheat and rye bread structure on mastication process and bolus properties
Abstract Chemical composition, baking process and structure of breads influence their degradation in digestion leading to different postprandial responses. Rye bread has a very different structure asExpand
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The structure of wheat bread influences the postprandial metabolic response in healthy men.
Postprandial high glucose and insulin responses after starchy food consumption, associated with an increased risk of developing several metabolic diseases, could possibly be improved by altering foodExpand
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