The Addition of Tomato and Spinach Powder to Semolina Pasta: A Study of the Impact of the Production Process and Cooking on Phenolic Compounds
Pasta is a staple food with daily recommended consumption; thus, it can be an excellent vehicle for delivering bioactive compounds like phenols. However, the high-temperature drying process in pasta production, combined with cooking in boiling water, can significantly reduce the concentration of phe...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-01-01
|
| Series: | Applied Sciences |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3417/15/2/634 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|