Andere Kunden interessierten sich auch für
![Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products]( "Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products")
Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products55,99 €![Sustainable Development of STEAM and Mathematics Education with Active and Innovative Methodology]( "Sustainable Development of STEAM and Mathematics Education with Active and Innovative Methodology")
Sustainable Development of STEAM and Mathematics Education with Active and Innovative Methodology92,99 €![New Strategies for Innovative and Enhanced Meat and Meat Products]( "New Strategies for Innovative and Enhanced Meat and Meat Products")
New Strategies for Innovative and Enhanced Meat and Meat Products84,99 €![Innovative Conservation Cropping Systems and Practices]( "Innovative Conservation Cropping Systems and Practices")
Innovative Conservation Cropping Systems and Practices104,99 €![STEAM Education and the Innovative Pedagogies in the Intelligence Era]( "STEAM Education and the Innovative Pedagogies in the Intelligence Era")
STEAM Education and the Innovative Pedagogies in the Intelligence Era85,99 €![Innovative Agrifood Supply Chain in the Post-COVID 19 Era]( "Innovative Agrifood Supply Chain in the Post-COVID 19 Era")
Innovative Agrifood Supply Chain in the Post-COVID 19 Era75,99 €![Scientific Advancements for an Innovative Agri-Food Supply Chain towards the 2030 Sustainable Development Goals III]( "Scientific Advancements for an Innovative Agri-Food Supply Chain towards the 2030 Sustainable Development Goals III")
Scientific Advancements for an Innovative Agri-Food Supply Chain towards the 2030 Sustainable Development Goals III98,99 €
Dry pasta is one of the most popular staple foods worldwide due to its convenience in terms of affordability, versatility, long shelf life, as well as sensory and nutritional value. As such, it represents a suitable carrier for health-promoting substances providing specific physiological functions. This Special Issue deals with the continuum aspects, "from seed to fork", that could have an impact on the nutritional, sensory, and technological aspects of pasta. In this Special Issue, we aim to publish innovative research and review papers on physico-chemical and sensorial characteristics, nutritional value, functional and technological properties of pasta, and pasta-making processes. New raw materials, new functional ingredients, up-cycling of waste materials, in vivo experiments to test the effect of assumption of the supplemented pasta, and innovative packaging systems will also be addressed in this Special Issue. Predictions of pasta quality adopting chemometrics as well as multi-variate and statistical data analysis approaches are welcomed. Finally, in the medium term, the international pasta market is expected to stay negative unless tangible product innovations are introduced, particularly regarding the technological innovations aimed at improving the products' health benefits. This Special Issue aims to provide a fundamental understanding and present the current strategies to improve the technological, nutritional, and sensory properties of pasta.
Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.