CALIMERO aims at investigating the structural, nutritional and metabolic features of pasta prepared, using different drying cycles, from whole meal semolina having different protein content. The focus will be placed on the digestome of pasta obtained using in vitro gastroduodenal model, including the evaluation of the role of raw material and processing on digestibility, intestinal absorption and inflammation, and on the gut microbiota
| Partners: | Università degli Studi di MILANO; Università degli Studi di Bari Aldo Moro; Universit? degli Studi di Bologna |
| Code: | 2022SCYHWK |
| Type: | Nazionale - PRIN 2022 |
| Start: | 14/10/2023 |
| End: | 14/10/2025 |
| Amount: | Costo totale di Progetto 262363 euro (finanziati 204273 euro). Costo unit? CNR-ISPA 63304 (finanziati 49686 euro) |
| Leader: | NO |
| Referent: | ROSA PILOLLI |
