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Show simple item record 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 2011-11-09T14:47:51Z 2011-11-09T14:47:51Z 2011-09
dc.identifier.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 en_US
dc.identifier.issn 0021-8561
dc.description Copyright: 2011 American Chemical Society. ABSTRACT ONLY en_US
dc.description.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. en_US
dc.language.iso en en_US
dc.publisher American Chemical Society en_US
dc.relation.ispartofseries Workflow request;7494
dc.subject Metabolomics en_US
dc.subject Metabolic profiling en_US
dc.subject Nutrition quality en_US
dc.subject Pasta processing en_US
dc.subject Food processing en_US
dc.subject Semolina en_US
dc.subject Agriculture en_US
dc.subject Food chemistry en_US
dc.title Metabolomics and food processing: From semolina to pasta en_US
dc.type Article en_US

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