Influence of Indian Brown Seaweed (Sargassum marginatum) as an Ingredient on Quality, Biofunctional, and Microstructure Characteristics of Pasta
By P. Prabhasankar, P. Ganesan, N. Bhaskar. 2009
90 citations recorded by the source corpus.
Subfields: Aquatic Science, Food Science, Nutrition and Dietetics
View Paper: https://www.semanticscholar.org/paper/bf56e7fc6841fd93f9503475d53065994e9828f1
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In Aquatic Science
In Food Science
In Nutrition and Dietetics
Citations in the corpus
- Seaweeds: A traditional ingredients for new gastronomic sensation (2017, background): “(L (cid:1) opez-L (cid:1) opez, Cofrades, Yakan, Solas, & Jim (cid:1) enez-Colmenero, 2010) while a small addition of seaweed in pasta has reduced the cooking loss (Prabhasankar, Ganesan, & Bhaskar, 2009a) without alteration of the sensory attributes (Prabhasankar et al., 2009b).”
- Red and green macroalgae for fish and animal feed and human functional food development (2016, background): “5% improved pasta quality and the antioxidant properties of the final product compared with a control product.((92)) Furthermore, the inclusion of Undaria pinnatifida at up to 10% improved the nutritional value and sensory characteristics of the pasta product.”