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Published in 2017 at "Food chemistry"
DOI: 10.1016/j.foodchem.2017.02.052
Abstract: Wheat flour in the bread formula was replaced with sprouted wheat flour (SF) characterized by enhanced nutraceutical properties, at 5%, 10%, 15% and 20% levels. The addition of SF slightly increased the total protein content;…
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Keywords:
sprouted wheat;
bread enriched;
wheat flour;
wheat ... See more keywords
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Published in 2023 at "Antioxidants"
DOI: 10.3390/antiox12040845
Abstract: Due to its high nutritional value and broad beneficial effects, the artichoke plant (Cynara cardunculus L.) is an excellent healthy food candidate. Additionally, the artichoke by-products are usually discarded even though they still contain a…
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Keywords:
enriched artichoke;
artichoke leaf;
bread enriched;
gluten free ... See more keywords
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Published in 2023 at "Applied Sciences"
DOI: 10.3390/app13074485
Abstract: This paper is a report on the nutritional composition (dry matter, total protein, fat, crude fibre, ash, β-glucan content, and selected mineral compounds), antioxidant (antioxidant activity with the DPPH method and total anthocyanin content), physical…
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Keywords:
black oat;
oat;
bread enriched;
nutritional antioxidant ... See more keywords
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Published in 2023 at "Foods"
DOI: 10.3390/foods12102014
Abstract: In recent years, consumers have shown considerable attention to functional foods that can provide various benefits. At the same time, the awareness of the problem of waste generation from the agri-food supply chains has increased;…
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Keywords:
enriched oenological;
functional foods;
bread enriched;
oenological products ... See more keywords