Please use this identifier to cite or link to this item:
http://hdl.handle.net/2067/48417
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Cimini, Alessio | it |
dc.contributor.author | Poliziani, Alessandro | it |
dc.contributor.author | Antonelli, Gabriele | it |
dc.contributor.author | Sestili, Francesco | it |
dc.contributor.author | Lafiandra, Domenico | it |
dc.contributor.author | Moresi, Mauro | it |
dc.date.accessioned | 2022-09-25T14:37:47Z | - |
dc.date.available | 2022-09-25T14:37:47Z | - |
dc.date.issued | 2022 | it |
dc.identifier.issn | 2304-8158 | it |
dc.identifier.uri | http://hdl.handle.net/2067/48417 | - |
dc.description.abstract | This study aims to assess the main biochemical, technological, and nutritional properties of a few samples of fresh pasta composed of commercial common wheat flour blended with increasing percentages, ranging from 0 to 100%, of high-amylose wheat flour. Although the technological parameters of such samples remained practically constant, fresh pasta samples including 50 to 100% of high-amylose wheat flour were classifiable as foods with a low in vitro glycemic index of about 43%. However, only fresh pasta made of 100% high-amylose wheat flour exhibited a resistant starch-to-total starch ratio greater than 14% and was therefore eligible to claim a physiological effect of improved glucose metabolism after a meal, as according to EU Regulation 432/2012. | it |
dc.format.medium | ELETTRONICO | it |
dc.language.iso | eng | it |
dc.rights | Attribution 4.0 International | * |
dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | * |
dc.title | Characterization of Fresh Pasta Made of Common and High-Amylose Wheat Flour Mixtures | it |
dc.type | article | * |
dc.identifier.doi | 10.3390/foods11162510 | it |
dc.identifier.pmid | 36010510 | it |
dc.identifier.scopus | 2-s2.0-85137342152 | it |
dc.relation.journal | FOODS | it |
dc.relation.firstpage | 1 | it |
dc.relation.lastpage | 14 | it |
dc.relation.volume | 11 | it |
dc.relation.issue | 2510 | it |
dc.contributor.country | ITA | it |
dc.type.referee | REF_1 | it |
dc.type.miur | 262 | * |
item.fulltext | With Fulltext | - |
item.openairetype | article | - |
item.cerifentitytype | Publications | - |
item.grantfulltext | restricted | - |
item.languageiso639-1 | en | - |
item.openairecristype | http://purl.org/coar/resource_type/c_18cf | - |
crisitem.journal.journalissn | 2304-8158 | - |
crisitem.journal.ance | E219147 | - |
Appears in Collections: | A1. Articolo in rivista |
Files in This Item:
File | Description | Size | Format | Existing users please |
---|---|---|---|---|
Cimini et al 2022 Foods (pasta HA).pdf | 1.54 MB | Adobe PDF | Request a copy |
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