Valorisation of Broccoli By-Products: Technological, Sensory and Flavour Properties of Durum Pasta Fortified with Broccoli Leaf Powder.

Drabinska, Natalia; Nogueira, Mariana; Szmatowicz, Beata

Drabinska, Natalia; Nogueira, Mariana; Szmatowicz, Beata.

Afiliação

Drabinska N; Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, Poland.
Nogueira M; Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, Poland.
Szmatowicz B; Faculty of Biotechnology, Catholic University of Portugal, 4169-005 Porto, Portugal.

Molecules ; 27(15)2022 Jul 22.

Article em En | MEDLINE | ID: mdl-35897847

Assuntos

Brassica; Triticum; Culinária; Aromatizantes; Farinha/análise; Folhas de Planta; Pós

Palavras-chave

broccoli leaves; by-products; pasta; sensory analysis; valorisation; volatile compounds

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Triticum / Brassica Idioma: En Revista: Molecules Assunto da revista: BIOLOGIA Ano de publicação: 2022 Tipo de documento: Article País de afiliação: Polônia

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