Omega-3 rich foods: Durum wheat spaghetti fortified with Portulaca oleracea

Author:

Melilli Maria Grazia,Pagliaro Antonella,Scandurra Salvatore,Gentile Carla,Di Stefano Vita

Funder

National Research Council

Department of Biology, Agriculture and Food Sciences

CNR

DiSBA

project Nutr-Age

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference28 articles.

1. Approved methods of the American association of cereal chemistry. Method 66–50;AACC,2000

2. Development of functional pasta enriched with omega 3 fatty acids;Anbudhasan;Fishery Technology,2014

3. Utilization of a partially-deoiled chia flour to improve the nutritional and antioxidant properties of wheat pasta;Aranibar;Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology,2018

4. Effect of saffron (Crocus sativus L.) enrichment on antioxidant and sensorial properties of wheat flour pasta;Armellini;Food Chemistry,2018

5. A process for high yield and scaleable recovery of high purity eicosapentaenoic acid esters from microalgae and fish oil;Belarbi;Enzyme and Microbial Technology,2000

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