Antioxidant Bioaccessibility of Cooked Gluten-Free Pasta Enriched with Tomato Pomace or Linseed Meal

Antioxidant Bioaccessibility of Cooked Gluten-Free Pasta Enriched with Tomato Pomace or Linseed Meal

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% rice and 33.3% fava bean flours) was enriched with...

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Bibliographic Details
Main Authors: Lorenzo Estivi, Gabriella Pasini, Amel Betrouche, Vanja Traviĉić, Elena Becciu, Andrea Brandolini, Alyssa Hidalgo
Format: Article
Language:English
Published: MDPI AG 2024-11-01
Series:Foods
Subjects:
antioxidant capacity
bioactive compounds
carotenoids
flavonoids
gluten-free pasta
polyphenols
Online Access:https://www.mdpi.com/2304-8158/13/22/3700
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