Assessment of Nutritional Value and Maillard Reaction in Different Gluten-Free Pasta.

Messia, Maria Cristina; Cuomo, Francesca; Quiquero, Michela; Verardo, Vito; Marconi, Emanuele

Messia, Maria Cristina; Cuomo, Francesca; Quiquero, Michela; Verardo, Vito; Marconi, Emanuele.

Afiliação

Messia MC; Department of Agricultural Environmental and Food Science, University of Molise, Via F. de Sanctis, 86100 Campobasso, Italy.
Cuomo F; Department of Agricultural Environmental and Food Science, University of Molise, Via F. de Sanctis, 86100 Campobasso, Italy.
Quiquero M; Department of Agricultural Environmental and Food Science, University of Molise, Via F. de Sanctis, 86100 Campobasso, Italy.
Verardo V; Department of Nutrition and Food Science, University of Granada, Campus of Cartuja s/n, 18071 Granada, Spain.
Marconi E; Institute of Nutrition and Food Technology 'José Mataix', Biomedical Research Centre, University of Granada, Avd. Conocimiento s/n, 18100 Armilla, Spain.

Foods ; 12(6)2023 Mar 13.

Article em En | MEDLINE | ID: mdl-36981147

Palavras-chave

Maillard reaction; furosine; gluten-free pasta; maltulose; protein chemical score; pseudocereals; pulse

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Foods Ano de publicação: 2023 Tipo de documento: Article País de afiliação: Itália

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