The Addition of Tomato and Spinach Powder to Semolina Pasta: A Study of the Impact of the Production Process and Cooking on Phenolic Compounds

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...

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Bibliographic Details
Main Authors: Silvia Marzocchi, Federica Pasini, Renzo Santi, Maria Fiorenza Caboni
Format: Article
Language:English
Published: MDPI AG 2025-01-01
Series:Applied Sciences
Subjects:
antioxidant compounds
pasta fortification
LC-MS analysis
food processing
Online Access:https://www.mdpi.com/2076-3417/15/2/634
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