Open access
Jul 2026
Changes in the Profile of Phytochemicals During Processing of Durum Pasta Fortified with Broccoli Leaf Powder and Its Effect on Bioactive Properties
Broccoli processing generates large quantities of leaves that remain underutilized despite being rich in bioactive compounds. Their valorization as a functional ingredient aligns with sustainable food production and offers an opportunity to enhance the nutritional quality of cereal-based foods. This study evaluated the...
Natalia Drabińska-Fois, M. Nogueira, P. Nowicka et al.
· Molecules · 0 citations