Effect of fibre fortification of low FODMAP pasta-Reference-Cited by-同舟云学术

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Effect of fibre fortification of low FODMAP pasta

Published:2024-01-15 Issue: Volume: Page:1-13
ISSN:0963-7486
Container-title:International Journal of Food Sciences and Nutrition
language:en
Short-container-title:International Journal of Food Sciences and Nutrition

Author:

Atzler Jonas J.¹,Crofton Emily C.²,Sahin Aylin W.¹,Ispiryan Lilit¹,Gallagher Eimear²,Zannini Emanuele¹³,Arendt Elke K.¹⁴

Affiliation:

1. School of Food and Nutritional Sciences, University College Cork, College Road, Cork, Ireland

2. Food quality and sensory science, Teagasc Food Research Centre Ashtown, Dublin, Ireland

3. Department of Environmental Biology, “Sapienza” University of Rome, Rome, Italy

4. APC Microbiome Ireland, Cork, Ireland

Funder

Department of Agriculture, Food and the Marine

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/09637486.2024.2303605

Reference39 articles.

1. AACC International. 2000a. Method 44-15 A Moisture-Air Oven Method . AACC approved Methods of Analysis. Cereal & Grain Association. 11th Edition.

2. AACC International. 2000b. Method 66-50 Pasta and Noodle Cooking Quality - Firmness . Approved Method of the American Association of Cereal Chemists.

3. AOAC International. 2005. Method 923.03 Ash of Flour (direct method) .

4. Characteristics and properties of fibres suitable for a low FODMAP diet- an overview

5. Investigation of different dietary-fibre-ingredients for the design of a fibre enriched bread formulation low in FODMAPs based on wheat starch and vital gluten

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