[HTML][HTML] Brassica oleracea var italica and Their By-Products as Source of Bioactive Compounds and Food Applications in Bakery Products
Broccoli (Brassica oleracea var. italica) is one of the most consumed cruciferous crops in the
world, with China and Spain acting as the main producers from outside and within the EU …
world, with China and Spain acting as the main producers from outside and within the EU …
Red bell pepper (Capsicum annuum L.): Optimization of drying conditions and preparation of functional bread
The aim of this study was to optimize the drying conditions (pretreatments and drying
temperatures) of red bell pepper to obtain red bell pepper powder (RBP) with maximum …
temperatures) of red bell pepper to obtain red bell pepper powder (RBP) with maximum …
Bioaccessibility, physicochemical, sensorial, and nutritional characteristics of bread containing broccoli co‐products
T Lafarga, E Gallagher, A Bademunt… - Journal of Food …, 2019 - Wiley Online Library
The effects of the inclusion of industrial broccoli co‐products namely stalks and leaves into
bread on physicochemical and nutritional properties were evaluated. Incorporation of …
bread on physicochemical and nutritional properties were evaluated. Incorporation of …
The Beneficial Effect of Selenium-Enriched Broccoli on the Quality Characteristics of Bread
VV Martirosyan, MN Kostyuchenko, TI Kryachko… - Processes, 2023 - mdpi.com
Broccoli is one of the most valuable representatives of the Brassicaceae family,
characterized by high levels of glucosinolates and fiber, antioxidant status and tolerance to …
characterized by high levels of glucosinolates and fiber, antioxidant status and tolerance to …
Formation and stability of isothiocyanate protein conjugates at different pH values and bread types enriched with nasturtium (Tropaeolum majus L.)
M Krell, FS Hanschen, S Rohn - Food Research International, 2022 - Elsevier
Brassicaceae vegetables are rich in glucosinolates (GLS), which degrade into various
breakdown products, including isothiocyanates (ITC), during food processing. ITC are …
breakdown products, including isothiocyanates (ITC), during food processing. ITC are …
Physicochemical and sensory properties of bread with sweet potato flour (Ipomea batatas L.) as partial replacer of wheat flour supplemented with okra hydrocolloids
AÃP Machine, AA Massingue… - African Journal of Food …, 2020 - academicjournals.org
The effects of partial substitution for wheat flour with sweet potato flour and the incorporation
of aqueous okra hydrocolloid extract on the physicochemical and sensory characteristics of …
of aqueous okra hydrocolloid extract on the physicochemical and sensory characteristics of …
Sorit bread production in Nigeria: A cost analysis
N Richard-Nwachukwu, P Eze… - Faculty of Natural and …, 2024 - fnasjournals.com
This paper analyses the cost-effectiveness of the commercialization of SORIT bread in
Nigeria. The high cost of wheat flour ends up increasing the cost of production and thus …
Nigeria. The high cost of wheat flour ends up increasing the cost of production and thus …
[PDF][PDF] Antioxidant Rich Bakery Products
B Sharma - 2021 - krishikosh.egranth.ac.in
Thesis Page 1 ANTIOXIDANT RICH BAKERY PRODUCTS Thesis by BABITA SHARMA (H-2017-09-D)
submitted to Dr YASHWANT SINGH PARMAR UNIVERSITY OF HORTICULTURE AND …
submitted to Dr YASHWANT SINGH PARMAR UNIVERSITY OF HORTICULTURE AND …