Processing and cooking effects on chemical, nutritional and functional properties of pasta obtained from selected emmer genotypes

BACKGROUND: Emmer wheat (T. turgidum ssp. dicoccum Schrank) is an old Mediterranean crop grown for centuries and progressively replaced with durum wheat. Although most of its supposed nutritional properties have not yet been scientifically proven, emmer seems to be appreciated for its content of die...

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Veröffentlicht in:	Journal of the science of food and agriculture 2008-11, Vol.88 (14), p.2435-2444
Hauptverfasser:	Fares, Clara, Codianni, Pasquale, Nigro, Franca, Platani, Cristiano, Scazzina, Francesca, Pellegrini, Nicoletta
Format:	Artikel
Sprache:	eng
Schlagworte:	Antioxidants Biological and medical sciences carotenoids Cooking cooking effects Dietary fiber emmer fibre Food industries Fundamental and applied biological sciences. Psychology Genotype & phenotype glycaemic index Pasta pasta quality resistant starch Starch and starchy product industries tocols total antioxidant capacity Wheat
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