Durum Wheat Fresh Pasta Fortification with Trub, a Beer Industry By-Product.

Lomuscio, Elisabetta; Bianchi, Federico; Cervini, Mariasole; Giuberti, Gianluca; Simonato, Barbara; Rizzi, Corrado

Lomuscio, Elisabetta; Bianchi, Federico; Cervini, Mariasole; Giuberti, Gianluca; Simonato, Barbara; Rizzi, Corrado.

Affiliation

Lomuscio E; Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy.
Bianchi F; Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy.
Cervini M; Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy.
Giuberti G; Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy.
Simonato B; Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy.
Rizzi C; Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy.

Foods ; 11(16)2022 Aug 18.

Article de En | MEDLINE | ID: mdl-36010496

Mots clés

brewing by-product; debittered trub; in vitro protein digestion; pasta fortification; sensory analyses; starch hydrolysis

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Texte intégral: 1 Collection: 01-internacional Base de données: MEDLINE Langue: En Journal: Foods Année: 2022 Type de document: Article Pays d'affiliation: Italie