Natural Additives in Wheat-Based Pasta and Noodle Products – Opportunities for Enhanced Nutritional and Functional Properties
Many additives are being used today in pasta and noodle products for various purposes. However, due to lack of knowledge about specific uses, they are sometimes misused by manufacturers. This can lead to opposite technological effects instead and may even cause damage to human health. Due to consumer demands, interest now focuses on natural “green” food additives with broad-spectrum functions, high effectiveness, and low toxicity. In order to provide references for noodle and pasta production, as well as to provide ideas for developing new types of these products, this review summarizes the types of natural additives that are being incorporated in pasta and noodle products, mainly for quality improvement and food preservation. CLICK here for complete article. Comprehensive Reviews in Food Science and Food Safety, Volume 13, Issue 4, July 2014, Pages 347–357.
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