Selenium-enriched durum wheat improves the nutritional profile of pasta without altering its organoleptic properties
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- 作者：Pasquale De Vitaa ; pasquale.devita@crea.gov.it" class="auth_mail" title="E-mail the corresponding author ; Cristiano Platania ; Mariagiovanna Fragassoa ; Donatella Bianca Maria Ficcoa ; Salvatore Antonio Colecchiaa ; Matteo Alessandro Del Nobileb ; Lucia Padalinob ; Spartaco Di Gennaroc ; Angelo Petrozzac
- 关键词：Sodium Selenate (PubChem CID ; 25960) ; Tween20 (PubChem CID ; 443314) ; Sodium Hydroxide (PubChem CID ; 14798) ; Sodium dodecylsulphate (PubChem CID ; 3423265) ; Boric Acid (PubChem CID ; 7628) ; Sulfuric acid (PubChem CID ; 1118) ; 1-Butanol (PubChem CID ; 263)
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：1 January 2017
- 年：2017
- 卷：214
- 期：Complete
- 页码：374-382
- 全文大小：389 K
文摘
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Se-enriched pasta through foliar fertilization of durum wheat was evaluated.
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Se concentrations increased linearly according to the foliar Se application.
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Durum wheat landraces and obsolete varieties accumulated more grain Se than modern.
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High Se concentration was preserved even after a high rate of milling extraction.
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Se enrichment had no effects on grain quality and sensorial properties of pasta.