Valorization of Artichoke Bracts in Pasta Enrichment: Impact on Nutritional, Technological, Antioxidant, and Sensorial Properties

The incorporation of artichoke bracts, a by-product of artichoke processing, into pasta formulations represents an innovative approach to enhancing the nutritional and functional properties of this staple food while promoting environmental sustainability. This study aimed to evaluate the impact of a...

Täydet tiedot

Bibliografiset tiedot

Päätekijät:	Anna Rita Bavaro, Palmira De Bellis, Vito Linsalata, Serena Rucci, Stefano Predieri, Marta Cianciabella, Rachele Tamburino, Angela Cardinali
Aineistotyyppi:	Artigo
Kieli:	Inglês
Julkaistu:	MDPI AG 2025-04-01
Sarja:	Antioxidants
Aiheet:	<i>Cynara cardunculus</i> var. <i>scolymus</i> food by-products outer bracts enriched pasta free and bound polyphenols functional foods
Linkit:	https://www.mdpi.com/2076-3921/14/4/475
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