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Metabolomics and food processing: From semolina to pasta

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dc.contributor.author Beleggia, R
dc.contributor.author Platani, C
dc.contributor.author Papa, R
dc.contributor.author Di Chio, A
dc.contributor.author Barros, E
dc.contributor.author Mashaba, C
dc.contributor.author Wirth, J
dc.contributor.author Fammartino, A
dc.contributor.author Sautter, C
dc.contributor.author Conner, S
dc.contributor.author Rauscher, J
dc.contributor.author Stewart, D
dc.contributor.author Cattivelli, L
dc.date.accessioned 2011-11-09T14:47:51Z
dc.date.available 2011-11-09T14:47:51Z
dc.date.issued 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.identifier.uri http://www.ncbi.nlm.nih.gov/pubmed/21812406
dc.identifier.uri http://hdl.handle.net/10204/5281
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
dc.identifier.apacitation Beleggia, R., Platani, C., Papa, R., Di Chio, A., Barros, E., Mashaba, C., ... Cattivelli, L. (2011). Metabolomics and food processing: From semolina to pasta. http://hdl.handle.net/10204/5281 en_ZA
dc.identifier.chicagocitation Beleggia, R, C Platani, R Papa, A Di Chio, E Barros, C Mashaba, J Wirth, et al "Metabolomics and food processing: From semolina to pasta." (2011) http://hdl.handle.net/10204/5281 en_ZA
dc.identifier.vancouvercitation Beleggia R, Platani C, Papa R, Di Chio A, Barros E, Mashaba C, et al. Metabolomics and food processing: From semolina to pasta. 2011; http://hdl.handle.net/10204/5281. en_ZA
dc.identifier.ris TY - Article AU - Beleggia, R AU - Platani, C AU - Papa, R AU - Di Chio, A AU - Barros, E AU - Mashaba, C AU - Wirth, J AU - Fammartino, A AU - Sautter, C AU - Conner, S AU - Rauscher, J AU - Stewart, D AU - Cattivelli, L AB - 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. DA - 2011-09 DB - ResearchSpace DP - CSIR KW - Metabolomics KW - Metabolic profiling KW - Nutrition quality KW - Pasta processing KW - Food processing KW - Semolina KW - Agriculture KW - Food chemistry LK - https://researchspace.csir.co.za PY - 2011 SM - 0021-8561 T1 - Metabolomics and food processing: From semolina to pasta TI - Metabolomics and food processing: From semolina to pasta UR - http://hdl.handle.net/10204/5281 ER - en_ZA


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