Dough properties, bread quality, and associated interactions with added phenolic compounds: A review

J Xu, W Wang, Y Li - Journal of functional foods, 2019 - Elsevier
A diet rich in phytochemical phenolics has been associated with the reduction of some
chronic diseases. Therefore, there has been a growing demand for phenolic-enriched …

Effect of black tea on antioxidant, textural, and sensory properties of Chinese steamed bread

F Zhu, R Sakulnak, S Wang - Food Chemistry, 2016 - Elsevier
Black tea is rich in phenolic antioxidants and has various health benefits. Chinese steamed
bread (CSB) is a traditional food produced through steaming of fermented dough. Black tea …

The Critical Of Intention Behavior In Internet Shopping, Perceived Trust, Perceived Value, Perceived Risk Thorugh Satisfaction In Indonesia.

WGPA Hidayat, M Annas - Quality-Access to Success, 2024 - search.ebscohost.com
The current trend of online shopping in Indonesia cannot be separated from the influence of
increasingly sophisticated multifunctional communication devices (gadgets). Several years …

The effect of hot water extract of Pluchea indica leaf powder on the physical, chemical and sensory properties of wet noodles

PS Widyawati, LMYD Darmoatmodjo… - Current Research in …, 2023 - repository.ukwms.ac.id
Powdered Pluchea indica Less leaves have been utilized as herbal tea, brewing of pluchea
tea in hot water has antioxidant and antidiabetic activities, because of phytochemical …

[PDF][PDF] Current Research in Nutrition and Food Science

PSRI WIDYAWATI, LMY DD, A RULIANTO… - 2023 - foodandnutritionjournal.org
Abstract Powdered Pluchea indica Less leaves have been utilized as herbal tea, brewing of
pluchea tea in hot water has antioxidant and antidiabetic activities, because of …

[PDF][PDF] Skirtingų miltų rūšių įtaka bananų duonos kokybei

G Tamošauskaitė - 2022 - vdu.lt
Tyrimo objektas–bananų duona su skirtingos rūšies miltais. Darbo metodai. Tyrimas buvo
atliekamas 2021-2022 metais. Cheminės analizės atliktos VDU ŽŪA Agronomijos fakulteto …

The Physical and Sensory Properties of Fermented Rice Cake Enriched with the Sea Pineapple Shell Extract

X Wang, X Liu, SM Kim - Journal of Aquatic Food Product …, 2021 - Taylor & Francis
The optimal extraction condition of sea pineapple shell extract (SPSE) was obtained using
response surface methodology (RSM), in which the SPSE contained total carotenoid content …

Parámetros físicos, químicos y sensoriales de panes formulados con un subproducto de la industrialización de la yerba mate

MM Covinich, GP Scipioni, FE Felissia - 2021 - rid.unam.edu.ar
El proceso de elaboración de la yerba mate genera subproductos en forma de polvos. Estos
polvos constituyen un descarte para la industria yerbatera. Sin embargo, resultan de interés …

Reformulating Bread to Enhance Health Benefits Using Phytochemicals and Through Strategic Structuring

J Lin, J Gao, W Zhou - Reformulation as a Strategy for Developing …, 2019 - Springer
Foods that provide health benefits beyond essential nutrients are increasing in popularity
due to consumers' interest in personal health. This chapter covers the reformulation of …

Application of Dietary Fibre from Agricultural Products in Bread

Z Liu - 2019 - atrium.lib.uoguelph.ca
This thesis investigated the chemical, structural, and bioactivity characteristics of fibres from
sunflower stalk pith (SSP). The sunflower fibres and yellow mustard gum (YMG) were …