Impact of plant additives: Parsley (Petroselinum crispum) leaves and red bell pepper (Capsicum annuum) on the quality of eggless wheat pasta

Impact of plant additives: Parsley (Petroselinum crispum) leaves and red bell pepper (Capsicum annuum) on the quality of eggless wheat pasta

Pasta is very popular among different groups of the population, being a healthy and cheap product. Therefore, pasta is a promising object for its enrichment with functional ingredients. The paper examined the possibility and feasibility of using red bell pepper powder (BPP) and parsley leaf powder (...

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Bibliographic Details
Main Authors: Eugenia Covaliov, Olga Deseatnicova, Vladislav Resitca, Natalia Suhodol, Carolina Grosu, Rodica Siminiuc
Format: Article
Language:English
Published: Czech Academy of Agricultural Sciences 2022-04-01
Series:Czech Journal of Food Sciences
Subjects:
vegetable powders
swelling index
polyphenols
antioxidant activity
Online Access:https://cjfs.agriculturejournals.cz/artkey/cjf-202204-0003_impact-of-plant-additives-parsley-petroselinum-crispum-leaves-and-red-bell-pepper-capsicum-annuum-on-the-q.php

Internet

https://cjfs.agriculturejournals.cz/artkey/cjf-202204-0003_impact-of-plant-additives-parsley-petroselinum-crispum-leaves-and-red-bell-pepper-capsicum-annuum-on-the-q.php

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