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Please use this identifier to cite or link to this item: http://hdl.handle.net/10204/5281

Title: Metabolomics and food processing: From semolina to pasta
Authors: Beleggia, R
Platani, C
Papa, R
Di Chio, A
Barros, E
Mashaba, C
Wirth, J
Fammartino, A
Sautter, C
Conner, S
Rauscher, J
Stewart, D
Cattivelli, L
Keywords: Metabolomics
Metabolic profiling
Nutrition quality
Pasta processing
Food processing
Food chemistry
Issue Date: Sep-2011
Publisher: American Chemical Society
Citation: Beleggia, R, Platani, C, Papa, R et al. 2011. Metabolomics and food processing: From semolina to pasta. Journal of Agricultural and Food Chemistry, Vol 59(17), pp 9366-9377
Series/Report no.: Workflow request;7494
Abstract: The objective of this study was to investigate the metabolite variations during industrial pasta processing (from semolina to dried pasta) for five different commercial products. Up to 76 metabolites were detected. Significant differences were observed between wholemeal and refined pasta samples, with the wholemeal pasta richer in many classes of compounds such as phytosterols, policosanols, unsaturated fatty acids, amino acids, carotenoids, minerals, and so on. Significant differences were also observed between samples of refined pasta apparently similar for the actual parameters used for the assessment of pasta quality. The results indicated that a number of metabolites undergo a transformation during the pasta-making process depending on the processing conditions adopted. The approach used in this work shows the high potential of metabolite profiling for food investigations with regard to process-related transformation, safety, and nutrition.
Description: Copyright: 2011 American Chemical Society. ABSTRACT ONLY
URI: http://www.ncbi.nlm.nih.gov/pubmed/21812406
ISSN: 0021-8561
Appears in Collections:Analytical science
Plant biotechnology
General science, engineering & technology

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