Technological, nutritional and sensory properties of pasta fortified with agro‐industrial by‐products: a review-Reference-Cited by-同舟云学术

Technological, nutritional and sensory properties of pasta fortified with agro‐industrial by‐products: a review

Published:2021-06-14 Issue:9 Volume:56 Page:4356-4366
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Bianchi Federico¹,Tolve Roberta¹,Rainero Giada¹,Bordiga Matteo²^ORCID,Brennan Charles S.³,Simonato Barbara¹^ORCID

Affiliation:

1. Department of Biotechnology University of Verona Strada Le Grazie 15 Verona 37134 Italy

2. Dipartimento di Scienze del Farmaco Università degli Studi del Piemonte Orientale “A. Avogadro” Largo Donegani 2 Novara 28100 Italy

3. School of Sciences RMIT University Melbourne Vic. Australia

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15168

Reference65 articles.

1. Utilization of a partially-deoiled chia flour to improve the nutritional and antioxidant properties of wheat pasta

2. Turning agri‐food cooperative vegetable residues into functional powdered ingredients for the food industry;Bas‐Bellver C.;Sustainability (Switzerland),2020

3. Structure and quality of pasta enriched with functional ingredients

4. Cereal foods fortified with by-products from the olive oil industry

Cited by 47 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Regenerative Food Innovation: The Role of Agro-Food Chain By-Products and Plant Origin Food to Obtain High-Value-Added Foods;Foods;2024-01-28

2. Best Combination of Vegetable By-Products for the Shelf-Life Extension of Fresh Pasta;Foods;2023-12-21

3. Regenerative food innovation delivering foods for the future: a viewpoint on how science and technology can aid food sustainability and nutritional well‐being in the food industry;International Journal of Food Science & Technology;2023-12-12

4. Wild Garlic (Allium ursinum) Preparations in the Design of Novel Functional Pasta;Foods;2023-12-05

5. Fruit and vegetable by-products as source of bioactive compounds to preserve handmade fresh pasta;LWT;2023-12