protein content and its effect on the quality of fresh pastas, obtained from dough preparedwith different formulas: semolina, wheat flour, gluten, wheat bran and soybean proteins, were evaluatedin this paper. tests were carried out in the laboratory using raw materials from the same batch nationalorigin. raw materials were mixed in an auxiliary kneading machine with a 500 g -capacity. the dough...

Cereals-derived foods represent a key constituent in the diet of many populations. In particular, pasta is consumed in large quantities throughout the world in reason of its nutritive importance, containing significant amounts of complex carbohydrates, proteins, B-vitamins, and iron. Lactic acid bacteria (LAB) are a heterogeneous group of bacteria that play a key role in the production of ferme...

Motivation One basic step in many bioinformatics analyses is the multiple sequence alignment. One of the state-of-the-art tools to perform multiple sequence alignment is PASTA (Practical Alignments using SATé and TrAnsitivity). PASTA supports multithreading but it is limited to process datasets on shared memory systems. In this work we introduce PASTASpark, a tool that uses the Big Data engine ...

The effects of 1) ripening 2, 7, and 14 d at 7 degrees C before freezing; 2) tempering 7, and 14 d at 7 degrees C after freezing; and 3) frozen storage for 1 and 4 wk at -20 degrees C, on the meltability, stretchability, and microstructure of pasta filata and nonpasta filata Mozzarella cheeses were investigated. Cheeses were cut into 5 x 10 x 7-cm blocks and vacuum-sealed 1 d after manufacture....

Our research group has developed diets we refer to as Low Biologically Available Glucose (LoBAG) diets. These diets, in short-term studies (5–10 weeks), result in a decrease in glycated hemoglobin that is similar to or greater than that typically obtained with oral medications in patients with type 2 diabetes (1–3). The diet is lower in carbohydrates (CHOs) and higher in protein and fat than th...

Durum wheat (Triticum turgidum L.) is the preferred raw material for the production of pasta worldwide and some speciality bread common in parts of Italy and the Mediterranean region. The quality of such foods in terms of texture, colour, flavour and appearance are determined by raw material quality, processing methods and other ingredients. This review focuses on the raw material composition a...

The nuclear pasta — a novel state of matter having nucleons arranged in a variety of complex shapes — is expected to be found in the crust of neutron stars and in core-collapse supernovae at subnuclear densities of about 10 g/cm. Due to frustration, a phenomenon that emerges from the competition between short-range nuclear attraction and long-range Coulomb repulsion, the nuclear pasta displays ...

Barley has a low glycemic index (GI), but it is unknown whether its GI is affected by variation in carbohydrate composition in different cultivars and by food processing and food form. To examine the effect of these factors on GI, 9 barley cultivars varying in amylose and β-glucan content were studied in 3 experiments in separate groups of 10 healthy participants. In Expt. 1, 3 barley cultivars...

A woman, 68 yrs, developed an anaphylactic reaction after tasting a few pieces of gluten-free pasta. She was not celiac but was preparing a meal for her celiac nephew. The culprit pasta contained lupine flour and lupine proteins. Prick test with lupine extract was positive. ELISA and immunoblot analysis showed the presence of specific IgE to lupine in patient's serum.

To demonstrate the PASTA++ technique, sagittal and axial slices of the lower lumbar of a female volunteer was scanned under IRB protocol on a Toshiba 3T whole-body research system. Second order shims were used to improve B0 homogeneity. We used PASTA++ with FSE readout with the following parameters: TE/TR = 92/3000 ms, echo space = 7.0 ms, ETL = 23, matrix = 256 x 256, FOV = 25.6 x 25.6 cm, 5 s...