Functional, textural and sensory properties of dry pasta supplemented with lyophilized tomato matrix or with durum wheat bran extracts produced by supercritical carbon dioxide or ultrasound

Published 2016 View Full Article

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Title
Functional, textural and sensory properties of dry pasta supplemented with lyophilized tomato matrix or with durum wheat bran extracts produced by supercritical carbon dioxide or ultrasound
Authors
Keywords
Functional pasta, Green extraction technologies, Carotenoids, Phenolics, Tocochromanols, Solanum lycopersicum, Triticum durum
Journal
FOOD CHEMISTRY
Volume 213, Issue -, Pages 545-553
Publisher
Elsevier BV
Online
2016-07-05
DOI
10.1016/j.foodchem.2016.07.006

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