Development of functional cakes rich in bioactive compounds extracted from saffron and tomatoes
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-021-05267-2.pdf
Reference41 articles.
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2. Alshatwia AA, Al-Obaaida MA, Al-Sedairy SA, Al-Assaf AH, Zhang JJ, Leib KY (2010) TP is more protective than lycopene supplement against lipid peroxidation in rats. Nutrit Resear 30:66–73
3. Armellini R, Peinado I, Pittia P et al (2018) Effect of saffron (Crocus sativus L.) enrichment on antioxidant and sensorial properties of wheat flour pasta. Food Chem 254:55–63. https://doi.org/10.1016/J.FOODCHEM.2018.01.174
4. Aydogdu A, Sumnu G, Sahin S (2018) Effects of addition of different fibers on rheological characteristics of cake batter and quality of cakes. J Food Sci Technol 55(2):667–677. https://doi.org/10.1007/s13197-017-2976-y
5. Baba SA, Malik AH, Wani ZA, Mohiuddin T, Shah Z, Abbas N, Ashraf N (2015) Phytochemical analysis and antioxidant activity of different tissue types of Crocus sativus and oxidative stress alleviating potential of saffron extract in plants, bacteria, and yeast. South African J of Botany 99:80–87
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