Opuntia cladodes as functional ingredient in durum wheat bread: rheological, sensory, and chemical characterization-Reference-Cited by-同舟云学术

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Opuntia cladodes as functional ingredient in durum wheat bread: rheological, sensory, and chemical characterization

Published:2021-01-01 Issue:1 Volume:19 Page:96-104
ISSN:1947-6337
Container-title:CyTA - Journal of Food
language:en
Short-container-title:CyTA - Journal of Food

Author:

Sciacca F.¹^ORCID,Palumbo M.¹^ORCID,Pagliaro A.¹^ORCID,Di Stefano V.²^ORCID,Scandurra S.³^ORCID,Virzì N.¹^ORCID,Melilli M. G.³^ORCID

Affiliation:

1. CREA Research Centre for Cereal and Industrial Crops, Acireale (Catania), Italy

2. Department of Biological, Chemical, and Pharmaceutical Science and Technology (STEBICEF), University of Palermo, Palermo, Italy

3. Institute for BioEconomy, National Council of Research, Catania, Italy

Funder

National Research Council, CNR - DISBA project NutrAge

Consiglio Nazionale delle Ricerche

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/19476337.2020.1862918

Reference38 articles.

1. AACC International. 2000. Approved Methods of Analysis (10th ed.). American Association of Cereal Chemists.

2. Targeting Aging with Functional Food: Pasta withOpuntiaSingle-Arm Pilot Study

3. Nutritional and sensory characteristics of bread enriched with roasted prickly pear (Opuntia ficus-indica) seed flour

4. Antioxidant capacity versus chemical safety of wheat bread enriched with pomegranate peel powder

5. Antioxidant properties and chemical characterization of Spanish Opuntia ficus-indica Mill. cladodes and fruits

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1. Fundamental opportunities and challenges of nutraceutical noodles enriched with agri-food by-products;Trends in Food Science & Technology;2024-01

2. Cladodes of Opuntia ficus indica as a functional ingredient in the production of cookies: physical, antioxidant and sensory properties;Sustainable Food Technology;2024

3. Functional Properties of Cladodes Flour (Opuntia Ficus-Indica) and Sensorial Attributes of Wheat-Cladodes Composite Bread: Effects of Processing Methods and Blending Ratio;2024

4. Evaluation of In Vitro Antioxidant, Anti-Obesity, and Anti-Diabetic Activities of Opuntia ficus Cladodes Gel and Its Application as a Preservative Coating for Shrimp during Refrigerated Storage;Gels;2023-09-04

5. Functional End-Use of Hemp Seed Waste: Technological, Qualitative, Nutritional, and Sensorial Characterization of Fortified Bread;Sustainability;2023-08-25

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