Functional, textural and sensory properties of dry pasta supplemented with lyophilized tomato matrix or with durum wheat bran extracts produced by supercritical carbon dioxide or ultrasound

Food Chemistry

Volumn 213, Issue , 2016, Pages 545-553

  Pasqualone, Antonella ^a   Gambacorta, Giuseppe ^a   Summo, Carmine ^a   Caponio, Francesco ^a   Di Miceli, Giuseppe ^c,d   Flagella, Zina ^e   Marrese, Pier Paolo ^b   Piro, Gabriella ^b   Perrotta, Carla ^b   De Bellis, Luigi ^b   Lenucci, Marcello Salvatore ^b  

^a UNIVERSITY OF BARI   (Italy)

^b UNIVERSITY OF SALENTO   (Italy)

^c UNIVERSITY OF PALERMO   (Italy)

^d Fondazione Angelo e Salvatore Lima Mancuso   (Italy)

^e UNIVERSITY OF FOGGIA   (Italy)

Author keywords

Carotenoids; Functional pasta; Green extraction technologies; Phenolics; Solanum lycopersicum; Tocochromanols; Triticum durum

Indexed keywords

ANTIOXIDANTS; CARBON; CARBON DIOXIDE; FRUITS; PIGMENTS; PLANTS (BOTANY); RESINS; SCANNING ELECTRON MICROSCOPY; ULTRASONICS;

CAROTENOIDS; FUNCTIONAL PASTA; GREEN EXTRACTIONS; PHENOLICS; SOLANUM LYCOPERSICUM; TOCOCHROMANOLS; TRITICUM DURUMS;

SUPERCRITICAL FLUID EXTRACTION;

CARBON DIOXIDE; CAROTENOID; GLUTEN; LYCOPENE; PHENOL DERIVATIVE; PLANT EXTRACT; STARCH; TOCOCHROMANOL; UNCLASSIFIED DRUG; ANTIOXIDANT; OLEORESINS;

ANTIOXIDANT ACTIVITY; ARTICLE; CONTROLLED STUDY; FOOD INDUSTRY; ODOR; PASTA; SCANNING ELECTRON MICROSCOPY; SEMOLINA; SENSORY EVALUATION; TASTE; TOMATO; TRITICUM DURUM; ULTRASOUND; WHEAT BRAN; ANALYSIS; CHEMISTRY; FORTIFIED FOOD; WHEAT;

ANTIOXIDANTS; CAROTENOIDS; FOOD, FORTIFIED; GLUTENS; LYCOPERSICON ESCULENTUM; PLANT EXTRACTS; SMELL; STARCH; TASTE; TRITICUM;

EID: 84977618421     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.07.006     Document Type: Article

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