Gluten-free bread with an addition of freeze-dried red and purple potatoes as a source of phenolic compounds in gluten-free diet-Reference-Cited by-同舟云学术

Gluten-free bread with an addition of freeze-dried red and purple potatoes as a source of phenolic compounds in gluten-free diet

Published:2016-08-25 Issue:1 Volume:68 Page:43-51
ISSN:0963-7486
Container-title:International Journal of Food Sciences and Nutrition
language:en
Short-container-title:International Journal of Food Sciences and Nutrition

Author:

Gumul Dorota¹,Ziobro Rafał¹,Ivanišová Eva²,Korus Anna³,Árvay Július⁴,Tóth Tomáš⁴

Affiliation:

1. Department of Carbohydrate Technology, Faculty of Food Technology, University of Agriculture in Krakow, Kraków, Poland;

2. Department of Storing and Processing of Plant Products, Faculty of Biotechnology and Food Science, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic;

3. Department of Fruit, Vegetable and Mushroom Technology, University of Agriculture in Krakow, Kraków, Poland;

4. Department of Chemistry, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/09637486.2016.1218445

Reference43 articles.

1. Impact of α-amylase and maltodextrin on physicochemical, functional and antioxidant capacity of spray-dried purple sweet potato flour

2. Polyphenol composition and in vitro antioxidant activity of amaranth, quinoa buckwheat and wheat as affected by sprouting and baking

3. Chemical composition and oxidative stability of flax, safflower and poppy seed and seed oils

4. Use of a free radical method to evaluate antioxidant activity

5. Antioxidants in potato

Cited by 8 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Plant-Based Antioxidants in Gluten-Free Bread Production: Sources, Technological and Sensory Aspects, Enhancing Strategies and Constraints;Antioxidants;2024-01-23

2. The properties of potato gluten-free doughs: comparative and combined effects of propylene glycol alginate and hydroxypropyl methyl cellulose or flaxseed gum;International Journal of Food Engineering;2023-02-01

3. Bread Fortified with Cooked Purple Potato Flour and Citrus Albedo: An Evaluation of Its Compositional and Sensorial Properties;Foods;2021-04-25

4. Potato Flakes (Solanum tuberosum L.) as a Factor Modifying the Rheological Properties of Dough and Limiting the Staling of Gluten-free Bread;Food and Bioprocess Technology;2021-01

5. Extruded Preparations with Sour Cherry Pomace Influence Quality and Increase the Level of Bioactive Components in Gluten-Free Breads;International Journal of Food Science;2020-07-02