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Spaghetti / Proanthocyanidin / Phenolic content in wine / Phenolic acid / Flavan-3-ol / Barley / Food and drink / Mediterranean cuisine / Pasta


Abstract: Development of Functional Spaghetti Enriched in Bioactive Compounds Using Barley Coarse Fraction Obtained by Air Classification Vito Verardo, Ana Maria Gomez-Caravaca, Maria Cristina Messia, Emanuele Marconi, a
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Document Date: 2011-09-14 16:51:38

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File Size: 64,54 KB

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Facility

University of Granada / /

IndustryTerm

gluten network / /

MedicalCondition

heart disease / /

Organization

FDA / University of Granada / Italy Department of Analytical Chemistry / /

Person

Ana Maria Gomez-Caravaca / Vito Verardo / Maria Fiorenza Caboni / Maria Cristina Messia / /

ProvinceOrState

Molise / /

PublishedMedium

Journal of Agricultural and Food Chemistry / Analytical Chemistry / /

Technology

s/n / /

SocialTag