Effect of shape, gluten, and mastication effort on

Journal

Food & function
ISSN: 2042-650X
Titre abrégé: Food Funct
Pays: England
ID NLM: 101549033

Informations de publication

Date de publication:
15 Dec 2023
Historique:
medline: 15 12 2023
pubmed: 15 12 2023
entrez: 15 12 2023
Statut: aheadofprint

Résumé

Gluten-containing (GC) and gluten-free (GF) pasta consumption has been growing in recent years. The market offers a wide variety of pasta types, with differences in shape and formulation that influence the mastication process and, consequently, their nutritional behaviors (

Identifiants

DOI: 10.1039/d3fo02666c PMID: 38099708
pubmed: 38099708
doi: 10.1039/d3fo02666c
doi:

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Auteurs

Xinying Suo (X)

School of Biosciences and Veterinary Medicine, University of Camerino, via Gentile III da Varano, 62032, Camerino, MC, Italy. elena.vittadini@unicam.it.
School of Food and Bioengineering, Collaborative Innovation Centre of Food Production and Safety, Zhengzhou University of Light Industry, Zhengzhou, China.

Anna Baggio (A)

Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, via Sondrio 2/A, Udine, 33100, Italy.
ORCID: 0000-0002-0497-545X

Nicoletta Pellegrini (N)

Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, via Sondrio 2/A, Udine, 33100, Italy.
ORCID: 0000-0002-9178-5274

Silvia Vincenzetti (S)

School of Biosciences and Veterinary Medicine, University of Camerino, via Gentile III da Varano, 62032, Camerino, MC, Italy. elena.vittadini@unicam.it.

Elena Vittadini (E)

School of Biosciences and Veterinary Medicine, University of Camerino, via Gentile III da Varano, 62032, Camerino, MC, Italy. elena.vittadini@unicam.it.
ORCID: 0000-0001-9181-0815

Classifications MeSH