Health based pasta: Redefining the concept of the next generation convenience food

Critical Reviews in Food Science and Nutrition

Volumn 52, Issue 1, 2012, Pages 9-20

  Krishnan, Murali ^a   Prabhasankar, P ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Functional ingredients; Health ingredients; Nutritional supplements; Pasta; Semolina

Indexed keywords

CONVENIENCE FOOD; CURING AGENTS; FUNCTIONAL FOODS; FUNCTIONAL INGREDIENT; HEALTH BENEFITS; LATIN AMERICANS; NUTRITIONAL SUPPLEMENTS; PASTA; QUALITY PARAMETERS; SEMOLINA;

HEALTH;

THERMAL PROCESSING (FOODS);

SEMOLINA;

AMARANTH; MILK PROTEIN; WHEY PROTEIN;

APPETITE; CHEMISTRY; COOKING; DIET SUPPLEMENTATION; DIETARY FIBER; FABACEAE; FAST FOOD; FAT INTAKE; HEALTH FOOD; HEALTH PROMOTION; PROTEIN INTAKE; REVIEW; WHEAT;

AMARANTH DYE; APPETITE; COOKING; DIETARY FATS; DIETARY FIBER; DIETARY PROTEINS; FABACEAE; FAST FOODS; FOOD, FORTIFIED; HEALTH FOOD; HEALTH PROMOTION; MILK PROTEINS; TRITICUM;

EID: 84856351276     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2010.486909     Document Type: Article

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