Application of Broccoli Leaf Powder in Gluten-Free Bread: An Innovative Approach to Improve Its Bioactive Potential and Technological Quality
Sign Up to like & getrecommendations! Published in 2021 at "Foods"
DOI: 10.3390/foods10040819
Abstract: In comparison to conventional bread, gluten-free bread (GF) shows many post-baking defects and a lower nutritional and functional value. Although broccoli leaves are perceived as waste products, they are characterised by a high content of… read more here.
Keywords: gluten free; technological quality; leaf powder; bread ... See more keywords
Valorisation of Broccoli By-Products: Technological, Sensory and Flavour Properties of Durum Pasta Fortified with Broccoli Leaf Powder
Sign Up to like & getrecommendations! Published in 2022 at "Molecules"
DOI: 10.3390/molecules27154672
Abstract: The aim of this study was to evaluate the effect of broccoli leaf powder (BLP) incorporation on the technological properties, sensory quality and volatile organic compounds (VOCs) of durum wheat pasta. Incorporation of BLP increased… read more here.
Keywords: broccoli leaf; pasta; technological sensory; leaf powder ... See more keywords