The proteomic profile of spaghetti prepared with different mixtures of wholemeal semolina and using different drying cycles will be presented. Focus was placed on a comparative investigation by highresolution mass spectrometry and software-based identification of process-dependent formation of Maillard adducts and chemical modifications (deamidation and oxidation) correlated to semolina composition and drying cycles
Characterization of process dependent Maillard adducts and chemical modifications in wholemeal pasta by untargeted HR-MS/MS
Luparelli A.;Lamonaca A.;De Angelis E.;Monaci L.;Pilolli R.
Ultimo
2024
Abstract
The proteomic profile of spaghetti prepared with different mixtures of wholemeal semolina and using different drying cycles will be presented. Focus was placed on a comparative investigation by highresolution mass spectrometry and software-based identification of process-dependent formation of Maillard adducts and chemical modifications (deamidation and oxidation) correlated to semolina composition and drying cyclesFile in questo prodotto:
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8MS_Food_Day_book_abstracts_P38 pasta.pdf
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