In this contribution, the proteomic profile of wholemeal pasta prepared with different mixtures of semolina and using different drying cycles will be presented. Comparative investigation by high-resolution mass spectrometry of process-dependent formation of Maillard adducts (MAs) and chemical modifications (deamidation and oxidation) was accomplished and correlated to semolina composition and drying cycles.
IDENTIFICATION OF PROCESS-DEPENDENT MAILLARD ADDUCTS IN WHOLEMEAL DRY PASTA BY UNTARGETED HIGH RESOLUTION TANDEM MASS SPECTROMETRY: A COMPARATIVE ANALYSIS OF DIFFERENT DRYING CYCLES AND SEMOLINA COMPOSITION
Luparelli A.;Lamonaca A.;De Angelis E.;Monaci L.;Pilolli R.
Ultimo
2024
Abstract
In this contribution, the proteomic profile of wholemeal pasta prepared with different mixtures of semolina and using different drying cycles will be presented. Comparative investigation by high-resolution mass spectrometry of process-dependent formation of Maillard adducts (MAs) and chemical modifications (deamidation and oxidation) was accomplished and correlated to semolina composition and drying cycles.File in questo prodotto:
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