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pro vyhledávání: '"Amel Betrouche"'
Antioxidant Bioaccessibility of Cooked Gluten-Free Pasta Enriched with Tomato Pomace or Linseed Meal
Autor:
Lorenzo Estivi, Gabriella Pasini, Amel Betrouche, Vanja Traviĉić, Elena Becciu, Andrea Brandolini, Alyssa Hidalgo
Publikováno v:
Foods, Vol 13, Iss 22, p 3700 (2024)
Gluten-free products lack bioactive compounds, while vegetable wastes from food manufacturing are still rich in nutrients. This study compared the antioxidants of gluten-free pastas enriched with vegetable by-products: the control formulation (66.7%
Externí odkaz:
https://doaj.org/article/1d3405f9d6af440f9666af93d24f37da
Autor:
Amel Betrouche, Lorenzo Estivi, Davide Colombo, Gabriella Pasini, Leila Benatallah, Andrea Brandolini, Alyssa Hidalgo
Publikováno v:
Molecules, Vol 27, Iss 24, p 8993 (2022)
The only therapy for coeliac disease patients is to completely avoid foods containing gluten, a protein complex common in several small-grain cereals. However, many alternative gluten-free foods available on the market present nutritional deficiencie
Externí odkaz:
https://doaj.org/article/fb1fd626475943f09735df60608bb8f5