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Use of bran fractions and debranned kernels for the development of pasta with high nutritional and healthy potential

  • Published:2017-06 Issue: Volume:225 Page:77-86
  • ISSN:0308-8146
  • Container-title:Food Chemistry
  • language:en
  • Short-container-title:Food Chemistry

Author:

Ciccoritti Roberto,Taddei Federica,Nicoletti Isabella,Gazza Laura,Corradini Danilo,D'Egidio Maria Grazia,Martini Daniela

Funder

AGER

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference48 articles.

1. Phytochemicals and antioxidant activity of milled fractions of different wheat varieties;Adom;Journal of Agricultural and Food Chemistry,2005

2. Approved methods of analysis;American Association of Cereal Chemists (AACC) International,2013

3. Functional foods development in the European market: A consumer perspective;Annunziata;Journal of Functional Foods,2011

4. Official methods of analysis;Association of Official Analytical Chemists,1995

5. Whole grain consumption and the risk of cardiovascular disease, cancer, and all-cause and cause-specific mortality–a systematic review and dose-response meta-analysis of prospective studies;Aune;BMJ,2016
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