Antonella Pagliaro is a PhD student in Health Food Innovation and Management‟ of Foggia University. She works at CNR-ISAFOM in Catania. She has a graduation degree in Biological Science (2012) and a Master’s degree in Health Biology (2014). Now she is working on new types pasta that have the potentiality to decrease cholesterol and fight obesity, using different cultivars of durum wheat, added with biomolecules extracted from typical Sicilian germplasm and using mixture of other cereals, rich in β- glucans. The project wants to solve technological problems to obtain the new types of pasta, evaluating the effect of the addition on the rheological properties of the dough, the organoleptic properties of fresh and dry pasta obtained and the nutraceutical properties of the final products. Antonella Pagliaro is a PhD student in Health Food Innovation and Management‟ of Foggia University. She works at CNR-ISAFOM in Catania. She has a graduation degree in Biological Science (2012) and a Master’s degree in Health Biology (2014). Now she is working on new types pasta that have the potentiality to decrease cholesterol and fight obesity, using different cultivars of durum wheat, added with biomolecules extracted from typical Sicilian germplasm and using mixture of other cereals, rich in β- glucans. The project wants to solve technological problems to obtain the new types of pasta, evaluating the effect of the addition on the rheological properties of the dough, the organoleptic properties of fresh and dry pasta obtained and the nutraceutical properties of the final products.

Health Biology