Enrichment of fresh pasta with antioxidant extracts obtained from artichoke canning by-products by ultrasound-assisted technology and quality characterisation of the end product-Reference-Cited by-同舟云学术

Enrichment of fresh pasta with antioxidant extracts obtained from artichoke canning by-products by ultrasound-assisted technology and quality characterisation of the end product

Published:2017-06-18 Issue:9 Volume:52 Page:2078-2087
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Pasqualone Antonella¹^ORCID,Punzi Rossana¹,Trani Antonio¹,Summo Carmine¹,Paradiso Vito Michele¹,Caponio Francesco¹,Gambacorta Giuseppe¹

Affiliation:

1. Food Science and Technology Unit; Department of Soil, Plant, and Food Science (Di.S.S.P.A.); University of Bari ‘Aldo Moro’; Via Amendola, 165/A 70126 Bari Italy

Funder

Ministero dell’Istruzione, dell’Università e della Ricerca

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13486/fullpdf

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3. Morphological and qualitative characterisation of globe artichoke head from new seed-propagated cultivars;Bonasia;Journal of the Science of Food and Agriculture,2010