Innovative Pasta with High Nutritional and Health Potential

<p>Dry pasta is one of the most popular staple foods worldwide due to its convenience in terms of affordability versatility long shelf life as well as sensory and nutritional value. As such it represents a suitable carrier for health-promoting substances providing specific physiological functions. This Special Issue deals with the continuum aspects from seed to fork that could have an impact on the nutritional sensory and technological aspects of pasta. In this Special Issue we aim to publish innovative research and review papers on physico-chemical and sensorial characteristics nutritional value functional and technological properties of pasta and pasta-making processes. New raw materials new functional ingredients up-cycling of waste materials in vivo experiments to test the effect of assumption of the supplemented pasta and innovative packaging systems will also be addressed in this Special Issue. Predictions of pasta quality adopting chemometrics as well as multi-variate and statistical data analysis approaches are welcomed. Finally in the medium term the international pasta market is expected to stay negative unless tangible product innovations are introduced particularly regarding the technological innovations aimed at improving the products' health benefits. This Special Issue aims to provide a fundamental understanding and present the current strategies to improve the technological nutritional and sensory properties of pasta.</p>