Assessment of the Bioaccessibility of Elaeagnus angustifolia L. Flour and Its Use in Cracker Formulation-Reference-Cited by-同舟云学术

Assessment of the Bioaccessibility of Elaeagnus angustifolia L. Flour and Its Use in Cracker Formulation

Published:2023-01-09 Issue:1 Volume:78 Page:201-206
ISSN:0921-9668
Container-title:Plant Foods for Human Nutrition
language:en
Short-container-title:Plant Foods Hum Nutr

Author:

Incedayi Bige,Erol Nihal Turkmen

Publisher

Springer Science and Business Media LLC

Subject

Chemistry (miscellaneous),Food Science

Link

https://link.springer.com/content/pdf/10.1007/s11130-022-01041-7.pdf

Reference33 articles.

1. Dilek Tepe H, Doyuk F (2020) Determination of phytochemical content by chromatographic methods and antioxidant capacity in methanolic extract of jujube (Zizyphus jujuba mill.) and oleaster (Elaeagnus angustifolia L.). Int J Fruit Sci 20:S1876–S1890. https://doi.org/10.1080/15538362.2020.1834900

2. Cansev A, Sahan Y, Celik G et al (2011) Chemical properties and antioxidant capacity of Elaeagnus angustifolia L. fruits. Asian J Chem 23:2661–2665

3. Simsek M, Sufer Ö (2021) Physical, bioactive and textural properties of oleaster (Elaeagnus angustifolia L.) fruit from different locations in Turkey. Turkish J Agric - food Sci Technol 9:723–727. https://doi.org/10.24925/turjaf.v9i4.723-727.4025

4. Hassanzadeh Z, Hassanpour H (2018) Evaluation of physicochemical characteristics and antioxidant properties of Elaeagnus angustifolia L. Sci Hortic (Amsterdam) 238:83–90. https://doi.org/10.1016/j.scienta.2018.04.041

5. Sanz-Puig M, Moreno P, Pina-Pérez MC et al (2017) Combined effect of high hydrostatic pressure (HHP) and antimicrobial from agro-industrial by-products against S. typhimurium. LWT-Food Sci Technol 77:126–133. https://doi.org/10.1016/j.lwt.2016.11.031