Sequential steps of the incorporation of bioactive plant extracts from wild Italian Plantago coronopus L. and Cichorium intybus L. leaves in fresh egg pasta

The application of bioactive extracts from Cichorium intybus L. and Plantago coronopus L. species were incorporated as a functional ingredient in fresh egg pasta (Fettuccine). In that sense, a pasta making procedure was accessed using different concentrations of the plant extracts (0.25–0.63 mg/g),...

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Bibliographic Details
Main Author: Ceccanti, Costanza (author)
Other Authors: Finimundy, Tiane C. (author), Melgar Castañeda, Bruno (author), Pereira, Carla (author), Ferreira, Isabel C.F.R. (author), Barros, Lillian (author)
Format: article
Language:eng
Published: 2022
Subjects:
Wild plants
Cichorium intybus L.
Plantago coronopus L.
Enriched pasta
Nutraceutical properties
Functional food
Online Access:http://hdl.handle.net/10198/25137
Country:Portugal
Oai:oai:bibliotecadigital.ipb.pt:10198/25137

Internet

http://hdl.handle.net/10198/25137

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