Combining high-protein ingredients from pseudocereals and legumes for the development of fresh high-protein hybrid pasta: enhanced nutritional profile.

Andrea HoehnelJürgen BezIben Lykke Petersen Ryszard Amarowicz Jerzy Juśkiewicz Emanuele Zannini Elke K Arendt

Published in: Journal of the science of food and agriculture (2020)

This significant upgrade of pasta's nutritional value identifies HPHP, and similar hybrid formulations, as a healthy food choice and valuable alternative to regular wheat pasta, specifically for a protein supply of adequate quality in mostly plant-based diets. © 2020 Society of Chemical Industry.

Keyphrases

protein protein
amino acid
binding protein
weight loss
small molecule
gene expression
genome wide
risk assessment
climate change