Effect of the Inulin Addition on the Properties of Gluten Free Pasta

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Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
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E-mail: fns@scirp.org

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"Effect of the Inulin Addition on the Properties of Gluten Free Pasta"
written by Marcella Mastromatteo, Mariapia Iannetti, Valentina Civica, Grazia Sepielli, Matteo Alessandro Del Nobile,
published by Food and Nutrition Sciences, Vol.3 No.1, 2012

has been cited by the following article(s):

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[1]	Influence of resistant starch, xanthan gum, inulin and defatted rice bran on the physicochemical, functional and sensory properties of low glycemic gluten-free noodles
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[2]	KARAKTERISTIK FISIK COOKIES PADA BERBAGAI RASIO TERIGU DENGAN TEPUNG UMBI DAHLIA DAN PENAMBAHAN MARGARIN [Physical Properties of …
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[3]	Utilization of Yellow Corn in Preparing High Nutritional Value Gluten-Free Noodles
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[4]	Karakteristik Fisik Cookies Pada Berbagai Rasio Terigu Dengan Tepung Umbi Dahlia Dan Penambahan Margarin
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[5]	Gluten‐free bakery and pasta products: prevalence and quality improvement
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[6]	Inulin-Type Fructans Application in Gluten-Free Products: Functionality and Health Benefits
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[7]	グルテンフリー食品用の各種素材 (2)
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[8]	The Quality of Functional Whole-Meal Durum Wheat Spaghetti as Affected by Inulin Polymerization Degree
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[9]	Structural features underlying prebiotic activity of conventional and potential prebiotic oligosaccharides in food and health
	Journal of Food Biochemistry, 2017

[10]	Knowledge and Perceptions of a Gluten-Free Diet: A Mixed-Methods Approach
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[11]	CLIMATE CHANGES AND POTENTIAL IMPACTS ON POSTHARVEST QUALITY OF HORTICULTURAL CROPS
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[12]	Acceptability Trials Of Fructooligosaccharide (FOS) Substituted Food Products And Impact Evaluation Of FOS Supplementation In Type 2 Diabetic Adults In Terms Of …
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[13]	Technological benefits of inulin-type fructans application in gluten-free products–a review
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[14]	Gluten-free starch noodles from sweet potato with reduced starch digestibility and enhanced protein content
	Journal of Food Science and Technology, 2016

[15]	Inulin in food products: prebiotic and functional ingredient Silvia Marina González-Herrera Raul Rodriguez Herrera Mercedes Guadalupe López Olga Miriam …
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[16]	Inulin in food products: prebiotic and functional ingredient Silvia Marina González-Herrera Raul Rodriguez Herrera Mercedes Guadalupe López Olga …
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[17]	Alimentos funcionais: uma tendência de mercado
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[18]	Inulin in food products: prebiotic and functional ingredient Silvia Marina González-Herrera Raul Rodriguez Herrera Mercedes Guadalupe López Olga Miriam …
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[19]	Impact of soluble dietary fibre on the characteristics of extruded snacks
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[20]	Inulin in food products: prebiotic and functional ingredient
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[21]	Inulin in food products: prebiotic and functional ingredient Silvia Marina González-Herrera Raul Rodriguez Herrera Mercedes Guadalupe López Olga Miriam Rutiaga Cristobal Noe Aguilar Juan Carlos Contreras Esquivel Luz Araceli Ochoa Martínez
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[22]	The effects of ω-3 fatty acids and inulin addition to spelt pasta quality
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[23]	Comparative Studies on Quality and Starch Digestibility of Hydrocolloid Fortified Sweet Potato Pasta Dried at Low and High Temperatures
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[25]	Spelt pasta with inulin as a functional food
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[26]	Production and Sensory Evaluation of Novel Cheeses Made with Prebiotic Substances: Inulin and Oligofructose
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[27]	Testenina od spelte sa inulinom kao funkcionalna hrana
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[28]	Optimization of Spelt Pasta Composition, Regarding Inulin Hpx Content and Eggs Quantity
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[29]	Wykorzystanie inuliny w produkcji makaronów
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[30]	Effect of Fortification with Different Starches on Starch Digestibility, Textural and Ultrastructural Characteristics of Sweet Potato paghetti
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[1]	Development of Gluten-Free Pasta 2024 DOI:10.1016/B978-0-443-13238-4.00009-5

[2]	Influence of resistant starch, xanthan gum, inulin and defatted rice bran on the physicochemical, functional and sensory properties of low glycemic gluten-free noodles LWT, 2020 DOI:10.1016/j.lwt.2020.109279

[3]	Gluten‐free bakery and pasta products: prevalence and quality improvement International Journal of Food Science & Technology, 2018 DOI:10.1111/ijfs.13505

[4]	Gluten-free bakery and pasta products: prevalence and quality improvement International Journal of Food Science & Technology, 2018 DOI:10.1111/ijfs.13505

[5]	Bioactive Molecules in Food Reference Series in Phytochemistry, 2018 DOI:10.1007/978-3-319-54528-8_2-1

[6]	The quality of functional whole-meal durum wheat spaghetti as affected by inulin polymerization degree Carbohydrate Polymers, 2017 DOI:10.1016/j.carbpol.2017.05.081

[7]	Structural features underlying prebiotic activity of conventional and potential prebiotic oligosaccharides in food and health Journal of Food Biochemistry, 2017 DOI:10.1111/jfbc.12389

[8]	Gluten-free starch noodles from sweet potato with reduced starch digestibility and enhanced protein content Journal of Food Science and Technology, 2016 DOI:10.1007/s13197-016-2330-9

[9]	Technological benefits of inulin-type fructans application in gluten-free products – A review Trends in Food Science & Technology, 2016 DOI:10.1016/j.tifs.2016.08.015

[10]	Impact of soluble dietary fibre on the characteristics of extruded snacks Food Hydrocolloids, 2015 DOI:10.1016/j.foodhyd.2014.04.036

[11]	Inulin in food products: prebiotic and functional ingredient British Food Journal, 2015 DOI:10.1108/BFJ-09-2013-0238

[12]	Production and Sensory Evaluation of Novel Cheeses Made with Prebiotic Substances: Inulin and Oligofructose Food and Nutrition Sciences, 2015 DOI:10.4236/fns.2015.616153

[13]	The effects of ω-3 fatty acids and inulin addition to spelt pasta quality LWT - Food Science and Technology, 2015 DOI:10.1016/j.lwt.2015.03.082

[14]	Gluten-Free Baked Products 2014 DOI:10.1016/B978-1-891127-80-9.50003-0

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