Use of purple durum wheat to produce naturally functional fresh and dry pasta.
Food Chem
; 205: 187-95, 2016 Aug 15.
Article
em En
| MEDLINE
| ID: mdl-27006230
Palavras-chave
1-Butanol (PubChem CID: 263); 2,2'-Azinodi(3-ethylbenzothiazoline-6-sulphonic acid) diammonium salt (ABTS) (PubChem CID: 6871216); 6-Hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid (Trolox) (PubChem CID: 40634); Anthocyanins; Boric acid (PubChem CID: 7628); Calcium chloride (PubChem CID: 24854); Carotenoids; Cyanidin 3-O-glucoside (PubChem CID: 197081); Glycemic index; Methanol (PubChem CID: 887); Milling; Pasta processing; Purple durum wheat; Sensory/texture analysis; Sodium azide (PubChem CID: 33557); Sulphuric acid (PubChem CID: 1118); Trolox equivalent antioxidant capacity
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Triticum
/
Fibras na Dieta
/
Carotenoides
/
Antioxidantes
Idioma:
En
Ano de publicação:
2016
Tipo de documento:
Article