Influence of fermented faba bean flour on the nutritional, technological and sensory quality of fortified pasta

Food and Function

Volumn 8, Issue 2, 2017, Pages 860-871

  Rizzello, Carlo G ^a   Verni, Michela ^a   Koivula, Hanna ^b   Montemurro, Marco ^a   Seppa, Laila ^b,c   Kemell, Marianna ^b   Katina, Kati ^b   Coda, Rossana ^b   Gobbetti, Marco ^a  

^a UNIVERSITY OF BARI   (Italy)

^b UNIVERSITY OF HELSINKI   (Finland)

^c KANSAS STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

AMINO ACIDS; FERMENTATION; PILOT PLANTS; SCANNING ELECTRON MICROSCOPY; STARCH;

ESSENTIAL AMINO ACIDS; FERMENTATION TECHNOLOGIES; LACTOBACILLUS PLANTARUM; NUTRITIONAL PROFILES; ORGANOLEPTIC PROPERTIES; PROTEIN EFFICIENCY RATIO; STARCH HYDROLYSIS RATE; TEXTURAL PROFILE ANALYSIS;

PROTEINS;

ADULT; ANALYSIS; CHEMISTRY; COOKING; FEMALE; FERMENTATION; FLOUR; FORTIFIED FOOD; HUMAN; LACTOBACILLUS PLANTARUM; MALE; METABOLISM; MICROBIOLOGY; MIDDLE AGED; NUTRITIONAL VALUE; TASTE; VICIA FABA; YOUNG ADULT;

ADULT; COOKING; FEMALE; FERMENTATION; FLOUR; FOOD, FORTIFIED; HUMANS; LACTOBACILLUS PLANTARUM; MALE; MIDDLE AGED; NUTRITIVE VALUE; TASTE; VICIA FABA; YOUNG ADULT;

EID: 85013883255     PISSN: 20426496     EISSN: 2042650X     Source Type: Journal    
DOI: 10.1039/c6fo01808d     Document Type: Article

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