Food design strategies to increase vegetable intake: The case of vegetable enriched pasta

Trends in Food Science and Technology

Volumn 51, Issue , 2016, Pages 58-64

  Oliviero, Teresa ^a   Fogliano, Vincenzo ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Functional food; Glucoraphanin; Pasta; Vitamin C; carotene

Indexed keywords

COOKING; FRUITS; FUNCTIONAL FOOD; NUTRITION; PRODUCT DESIGN; VEGETABLES;

BIOACTIVE COMPOUNDS; DESIGN AND MANUFACTURES; FRUITS AND VEGETABLES; GLUCORAPHANIN; NUTRITIONAL CHARACTERISTICS; PASTA; PROCESSING CONDITION; VITAMIN C;

THERMAL PROCESSING (FOODS);

EID: 84961830151     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2016.03.008     Document Type: Review

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