A5082443081- Food composition and properties
- Microbial Metabolites in Food Biotechnology
- Phytase and its Applications
- Polysaccharides Composition and Applications
- Polysaccharides and Plant Cell Walls
- Esophageal and GI Pathology
- Nutritional Studies and Diet
- Plant Physiology and Cultivation Studies
- Folate and B Vitamins Research
- Edible Oils Quality and Analysis
- Diet, Metabolism, and Disease
- Seed and Plant Biochemistry
- Nutrition and Health in Aging
- Potato Plant Research
- Celiac Disease Research and Management
- Proteins in Food Systems
- Liver Disease Diagnosis and Treatment
- Child Nutrition and Feeding Issues
- Dye analysis and toxicity
- Dysphagia Assessment and Management
Università Campus Bio-Medico
2022-2024
University of Molise
2016-2023
Swedish University of Agricultural Sciences
2018
Pasta has an important role in human nutrition for its high content of complex carbohydrates and widespread use. It can be efficient delivery system or carrier non-traditional raw material, including additional health-promoting ingredients. The partial replacement semolina with high-protein materials leads to the improvement biological value pasta proteins. In order obtain nutritional protein excellent cooking properties, various recipes have been formulated different percentages...
Both Glycaemic index (GI) and Load (GL) were introduced to measure the impact of a carbohydrate-containing food on blood glucose. From this perspective, high-amylose (HA) flours, with higher percentage resistant starch (RS), may represent suitable raw material improve glycaemic response. The present work aims investigate GI HA bakery products (biscuits, taralli bread) compared obtained from conventional flour. Ten healthy volunteers enrolled their capillary glucose was measured every 15 min...
Summary Pasta samples were produced by replacing durum wheat semolina with high‐amylose bread semolina‐type flour in proportions of 30%, 50% and 70%. Resistant starch content uncooked pasta varied from 4.9% total 30% substitution semolina, to 15.3% 100% pasta, achieving the levels established for health claim. The high amount resistant cooked caused a reduction digestion rate all compared control. expected glycaemic index lowered 53.8 control (durum semolina) 48 (bread semolina). inclusion...
Dysphagia that involves difficulty swallowing food and liquids is a symptom of different diseases. In some cases, patients who experience this should be fed with modified consistency foods. often accompanied by malnutrition dehydration an interesting approach to dealing these conditions provide nutrient-rich study, two new formulations for dysphagia are proposed: cereal-based protein meal vegetable cream. The nutritional rheological characteristics the innovative preparations were assessed...
Arabinoxylans (AX) and ?-glucans are the major source of soluble dietary fibre in cereals and have a significant role as functional/bioactive ingredients implicated lowering plasma cholesterol, postprandial blood glucose improving lipid metabolism. In this work, variation content solubility AX ?-glucans different cereal species varieties were studied. Different methods (phloroglucinol, orcinol-HCl, HPAEC-PAD) for analysis tested. The results confirmed variability contents both polymers (AX...
Folate is a fundamental vitamin for human health in prevention of many diseases; however, unfortunately its deficiency widespread, so greater availability folate rich foods desirable. The aim this study was to design new cereal products naturally enriched using barley flour from pearling as ingredient. content unfortified and fortified commercial grain-based considered identify the best ingredients formulation comparisons. Nineteen Italian cultivars were evaluated their Natura chosen highest...
Durum wheat debranning fractions (fine and coarse bran) were obtained included as an ingredient in the formulation of whole-meal spaghetti to study their chemical–nutritional characteristics, particular folate levels sensorial properties. Experimental raw pasta had a higher content (40.5 µg/100 g) than commercial (28.3 g), meeting requirements for health claim on (Reg. EU 432/2012) nutritional dietary fiber. After cooking, retention formulated with bran was 80% scored overall “good”...