The aim of this study was to evaluate the effect of extruded preparations on the bioactive and
nutritional properties, vitamin B content, volatile compound profile, and quality of whole …

The influence of incorporation of post-distillation solid wastes of the aromatic plants (SWAP),
oregano, rosemary, lemon balm, and spearmint into wheat breads at 1% and 2% levels on …

Eggplant (Solanum melongena L.) is the third solanaceous of horticultural importance in the
world, after potato and tomato. In the agricultural production of this vegetable, there are post …

Legume seeds, such as grass pea, yellow lupine, and narrow-leaf lupine, are highly
nutritious and offer a wide range of health benefits. The objective of this research was to …

Different types of breads exist worldwide, but those made with wheat are the most common
products. Considering that breads still are a staple food in many parts of the world, great …

In this study, wheat breads supplemented with different contents of chestnut flour
(wheat/chestnut flour ratios: 100/0; 80/20; 50/50), were evaluated on the basis of physico …

Gluten‐free bread (GFB) usually has a lower nutritional value than its traditional
counterparts and is deficient in health‐promoting substances. Therefore, GFB is often …

The objective of this study was to evaluate the effects of wheat variety, food processing, and
milling method on antioxidant properties. Black wheat variety Heibaoshi 1 had the highest …

The demand for functional food products has been increasing in recent years, as consumers
generally perceive them healthier than their synthetic counterparts. Bread is produced and …

Apple pomace is a good source of bioactive components. Therefore, the use of dried apple
pomace for the biofortification of wheat bread is highly justified. The aim of this work is to …