Use of purple durum wheat to produce naturally functional fresh and dry pasta

Food Chemistry

Volumn 205, Issue , 2016, Pages 187-195

  Ficco, Donatella Bianca Maria ^a   De Simone, Vanessa ^a   De Leonardis, Anna Maria ^a   Giovanniello, Valentina ^a   Del Nobile, Matteo Alessandro ^b   Padalino, Lucia ^b   Lecce, Lucia ^b   Borrelli, Grazia Maria ^a   De Vita, Pasquale ^a  

^a Consiglio Ricerca Agricoltura Analisi Economia Agraria Centro Ricerca Cerealicoltura ^*  (Italy)

^b UNIVERSITY OF FOGGIA   (Italy)

Author keywords

Anthocyanins; Carotenoids; Glycemic index; Milling; Pasta processing; Purple durum wheat; Sensory texture analysis; Trolox equivalent antioxidant capacity

Indexed keywords

ANTHOCYANINS; ANTIOXIDANTS; PIGMENTS; SENSORY ANALYSIS;

CAROTENOIDS; DURUM WHEATS; GLYCEMIC INDEX; SENSORY/TEXTURE ANALYSIS; TROLOX EQUIVALENT ANTIOXIDANT CAPACITIES;

MILLING (MACHINING);

ANTHOCYANIN; ANTIOXIDANT; CAROTENOID; GLUTEN; PHENOL DERIVATIVE; PLANT MEDICINAL PRODUCT; POLYSACCHARIDE; STARCH; TROLOX C;

ADHESION; ARTICLE; CONCENTRATION (PARAMETERS); CONSUMER ATTITUDE; CONTROLLED STUDY; COOKING; DEGRADATION; DIETARY FIBER; DRY PASTA; ENZYME LOCALIZATION; FOOD ANALYSIS; FOOD COLOR; FOOD COMPOSITION; FOOD PRESERVATION; FOOD PROCESSING; FOOD QUALITY; FOOD TEXTURE; FRESH PASTA; GENOTYPE; GLYCEMIC INDEX; HARDNESS; HUMAN; IN VITRO STUDY; NUTRITIONAL ASSESSMENT; NUTRITIONAL PARAMETERS; NUTRITIONAL VALUE; PASTA; PASTEURIZATION; ROLLER MILLING; SEMOLINA; STONE MILLING; TRITICUM TURGIDUM; WATER ABSORPTION; WHEAT FLOUR; ANALYSIS; CHEMISTRY; COLOR; WHEAT;

ANTHOCYANINS; ANTIOXIDANTS; CAROTENOIDS; COLOR; DIETARY FIBER; GLYCEMIC INDEX; TRITICUM;

EID: 84960417917     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.03.014     Document Type: Article

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