Search Results - "Tudoricǎ, C. M"

Nutritional and Physicochemical Characteristics of Dietary Fiber Enriched Pasta by Tudoricǎ, C. M, Kuri, V, Brennan, C. S

“…The relationship between pasta texture and physicostructural characteristics was determined in relation to potential starch degradation and subsequent glucose…”
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Fresh Pasta Quality as Affected by Enrichment of Nonstarch Polysaccharides by Brennan, C.S, Tudorica, C.M

“…Nonstarch polysaccharides (NSPs), both soluble and insoluble, were added to pasta doughs at levels of 2.5%, 5%, 7.5%, and 10% levels. The cooking and textural…”
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Rheological quality and stability of yog-ice cream with added inulin by El-Nagar, G, Clowes, G, Tudoricǎ, C M, Kuri, V, Brennan, C S

“…Research was conducted to examine the effect of inulin on the rheological and textural characteristics of yog‐ice cream desserts in relation to their sensory…”
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The Role of Complex Carbohydrates and Non-Starch Polysaccharides in the Regulation of Postprandial Glucose and Insulin Responses in Cereal Foods by Brennan, Charles S., Tudorica, C. M.

“…With the increase in consumer and processor attention in the functionality of foods, there is a need for a deeper understanding behind how the composition of…”
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Inulin-enriched pasta: effects on textural properties and starch degradation by Brennan, Charles S., Kuri, Victor, Tudorica, Carmen M.

“…The effects of inulin addition on the cooking properties, texture and nutritional characteristics of durum wheat pasta were determined. Inulin was shown to…”
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effects of refined barley beta-glucan on the physico-structural properties of low-fat dairy products: curd yield, microstructure, texture and rheology by Tudorica, C.M, Jones, T.E.R, Kuri, V, Brennan, C.S

“…The beneficial role of dietary fibre in human nutrition has lead to a growing demand for incorporation of novel fibres, particularly barley beta-glucans, into…”
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pasting behaviour and freeze-thaw stability of native starch and native starch-xanthan gum pastes by Brennan, C.S, Tan, C.K, Kuri, V, Tudorica, C.M

“…Summary The pasting properties, gelatinization profiles and freeze–thaw stability of natural waxy maize starches, pasted in the presence of xanthan gum (XG)…”
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