Development and Quality Evaluation of Rigatoni Pasta Enriched with Hemp Seed Meal
Existing food trends and modern consumers’ nutritional preferences have led to a rising demand for plant-based sources of protein such as hemp seed meal and the possibility of consumption hemp-rich products, most often in wheat-based staple foods, such as pasta. Pasta, as a conventional food product...
Main Authors: | Marina Axentii, Silviu-Gabriel Stroe, Georgiana Gabriela Codină |
---|---|
Format: | Article |
Language: | English |
Published: |
MDPI AG
2023-04-01
|
Series: | Foods |
Subjects: | |
Online Access: | https://www.mdpi.com/2304-8158/12/9/1774 |
Similar Items
-
Characterization of physical, structural and antioxidant properties of hemp seed and seed meal protein-gallic acid conjugates
by: Wannawarang Tanbamrung, et al.
Published: (2025-06-01) -
Hemp Flour Particle Size Affects the Quality and Nutritional Profile of the Enriched Functional Pasta
by: Sonia Bonacci, et al.
Published: (2023-02-01) -
Production of Nattokinase from Hemp Seed Meal by Solid-State Fermentation and Improvement of Its Nutritional Quality
by: Min Zhang, et al.
Published: (2023-05-01) -
Exploring the Nutritional Potential and Functionality of Hemp and Rapeseed Proteins: A Review on Unveiling Anti-Nutritional Factors, Bioactive Compounds, and Functional Attributes
by: Marina Axentii, et al.
Published: (2024-04-01) -
Use of Fermented Hemp, Chickpea and Milling By-Products to Improve the Nutritional Value of Semolina Pasta
by: Rosa Schettino, et al.
Published: (2019-11-01)