The effect of hazelnut roasted skin from different cultivars on the quality attributes, polyphenol content and texture of fresh egg pasta

BACKGROUND Hazelnut skin is the perisperm of the hazelnut kernel. It is separated from the kernel during the roasting process and is normally discarded. Recent studies have reported that hazelnut skin is a rich source of dietary fibre as well as of natural antioxidants owing to the presence of pheno...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Journal of the science of food and agriculture 2015-06, Vol.95 (8), p.1678-1688
Hauptverfasser:	Zeppa, Giuseppe, Belviso, Simona, Bertolino, Marta, Cavallero, Maria Chiara, Dal Bello, Barbara, Ghirardello, Daniela, Giordano, Manuela, Giorgis, Marta, Grosso, Arianna, Rolle, Luca, Gerbi, Vincenzo
Format:	Artikel
Sprache:	eng
Schlagworte:	antioxidant capacity Antioxidants Antioxidants - administration & dosage Antioxidants - analysis Consumers Corylus Cultivars Dietary Fiber dietary fibre Eggs Flour - analysis Food Handling - methods Food Quality Food science Foods hazelnut skin Hazelnuts Hot Temperature Kernels Nutritive Value Nuts - chemistry Pasta polyphenol Polyphenols Polyphenols - analysis Surface layer Texture
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Schreiben Sie den ersten Kommentar!