Bio-Functional and Structural Properties of Pasta Enriched with a Debranning Fraction from Purple Wheat

A colored and fiber-rich fraction from the debranning of purple wheat was incorporated at 25% into semolina- and flour-based pasta produced on a pilot-plant scale, with the aim of increasing anthocyanin and total phenolic content with respect to pasta obtained from whole pigmented grains. The debran...

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Detalles Bibliográficos
Autores principales: Abbasi Parizad, Parisa, Marengo, Mauro, Bonomi, Francesco, Scarafoni, Alessio, Cecchini, Cristina, Pagani, Maria Ambrogina, Marti, Alessandra, Iametti, Stefania
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7073741/
https://www.ncbi.nlm.nih.gov/pubmed/32046313
http://dx.doi.org/10.3390/foods9020163

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7073741/
https://www.ncbi.nlm.nih.gov/pubmed/32046313
http://dx.doi.org/10.3390/foods9020163

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