Effect of the Addition of Freeze-Dried Grape Pomace on Fresh Tagliatelle Gluten Network and Relationship to Sensory and Chemical Quality

The incorporation of 5 and 10% freeze-dried grape pomace powder (GPP) in fresh tagliatelle pasta preparation was evaluated for its effect on chemical composition, gluten protein structure, and sensory properties. The addition of the freeze-dried GPP led to a significant increase (p < 0.05) in pol...

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Detalles Bibliográficos
Autores principales: la Gatta, Barbara, Rutigliano, Mariacinzia, Liberatore, Maria Teresa, Dilucia, Flavia, Palmitessa, Maurizio, Di Luccia, Aldo, Lamacchia, Carmela
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10378643/
https://www.ncbi.nlm.nih.gov/pubmed/37509791
http://dx.doi.org/10.3390/foods12142699

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10378643/
https://www.ncbi.nlm.nih.gov/pubmed/37509791
http://dx.doi.org/10.3390/foods12142699

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