Search results for "spaghetti"
showing 3 items of 3 documents
Lentil Fortified Spaghetti: Technological Properties and Nutritional Characterization
2021
Lentil (Lens culinaris), consumed as a part of the diet worldwide, is a functional dietary ingredient that plays a function in human nutrition as a rich source of bioactive nutrients (low quantities of fat, sodium, and vitamin K
Accretion-driven gravitational radiation from nonrotating compact objects. Infalling quadrupolar shells
2004
This paper reports results from numerical simulations of the gravitational radiation emitted from non--rotating compact objects(both neutron stars and Schwarzschild black holes) as a result of the accretion of matter. A hybrid procedure is adopted: we evolve, in axisymmetry, the linearized equations describing metric and fluid perturbations, coupled with a nonlinear hydrodynamics code that calculates the motion of the accreting matter. The initial matter distribution is shaped in the form of extended quadrupolar shells of dust or perfect fluid. Self--gravity and radiation reaction effects of the accreting fluid are neglected. This idealized setup is used to understand the qualitative featur…
Spaghetti Enriched with Inulin: Effect of Polymerization Degree on Quality Traits and α-Amylase Inhibition.
2022
Inulin is considered a dietary fiber and represents a noteworthy ingredient for food biofortification due to its health effects and its neutral taste. The aim of the work was the evaluation of the quality of pasta produced using whole-meal flours of two ancient Sicilian landraces (Senatore Cappelli-CAP and Timilia—TIM) fortified with two types of inulin (long-chain topinambur inulin IT and low-chain chicory inulin IC), at two different levels of substitution (2 and 4%) to evaluate its possible effect on α-amylase inhibition. The color indices L* and a* were mainly influenced by cultivars, while IT improved the sensory attributes, mainly the elasticity sensation, and influenced l…