机译:Composition, texture, sensorial quality, and biological activity after in vitro digestion of durum wheat pasta enriched with carrot waste extract encapsulates
Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano;
Faculty of Technology, University of Novi Sad;
Council for Agricultural Research and Economics – Centre for Animal Production and Aquaculture (CREA-ZA)Experimental Oncology Department, Oncology Institute of Vojvodina, Serbia and Singidunum UniversityInstitute of Food Technology, University of Novi Sad;
Bioactivity; carotenoids; cooking; freeze drying; in vitro digestion; spray drying;