| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10541956 | Food Chemistry | 2012 | 6 Pages |
Abstract
⺠Tocols, carotenoids and retinols are bioactive compounds of health benefits present in egg pastas. ⺠The kneading step of egg pasta making causes degradation of tocols and carotenoids. ⺠The other steps do not induce significant changes. ⺠Cis retinols increase together with the decrease of all trans retinol during the production process. ⺠The 13-cis/trans ratio, namely degree of isomerisation, increases in final pastas.
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Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Alessandra Fratianni, Tiziana Di Criscio, Rossella Mignogna, Gianfranco Panfili,