<i>Kabuli</i> and <i>Apulian black</i> Chickpea Milling By-Products as Innovative Ingredients to Provide High Levels of Dietary Fibre and Bioactive Compounds in Gluten-Free Fresh Pasta.

Costantini, Michela; Summo, Carmine; Faccia, Michele; Caponio, Francesco; Pasqualone, Antonella

Kabuli and Apulian black Chickpea Milling By-Products as Innovative Ingredients to Provide High Levels of Dietary Fibre and Bioactive Compounds in Gluten-Free Fresh Pasta.

Costantini, Michela; Summo, Carmine; Faccia, Michele; Caponio, Francesco; Pasqualone, Antonella.

Afiliação

Costantini M; Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola 165/A, I-70126 Bari, Italy.
Summo C; Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola 165/A, I-70126 Bari, Italy.
Faccia M; Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola 165/A, I-70126 Bari, Italy.
Caponio F; Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola 165/A, I-70126 Bari, Italy.
Pasqualone A; Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola 165/A, I-70126 Bari, Italy.

Molecules ; 26(15)2021 Jul 23.

Article em En | MEDLINE | ID: mdl-34361595

Assuntos

Cicer/química; Dieta Livre de Glúten; Fibras na Dieta/análise; Farinha/análise; Antocianinas/análise; Antioxidantes

Palavras-chave

Apulian black chickpea; anti-nutritional compounds; bioactive compounds; cooking performance; fresh pasta; gluten-free; high fibre; texture

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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Fibras na Dieta / Cicer / Dieta Livre de Glúten / Farinha Idioma: En Revista: Molecules Assunto da revista: BIOLOGIA Ano de publicação: 2021 Tipo de documento: Article País de afiliação: Itália

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