Physicochemical and bioactive properties of cakes incorporated with gilaburu fruit (Viburnum opulus) pomace-Reference-Cited by-同舟云学术

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Physicochemical and bioactive properties of cakes incorporated with gilaburu fruit (Viburnum opulus) pomace

Published:2016-04-15 Issue:2 Volume:8 Page:261-266
ISSN:1757-8361
Container-title:Quality Assurance and Safety of Crops & Foods
language:en
Short-container-title:Quality Assurance and Safety of Crops & Foods

Author:

Şeker İ.T.¹,Ertop M.H.²,Hayta M.³

Affiliation:

1. Cumhuriyet University, Zara Ahmet Çuhadaroğlu Vocational School, Department of Food Technology, 58000 Sivas, Turkey

2. Gumushane University, Faculty of Engineering and Natural Sciences, Department of Food Engineering, 29000 Gümüşhane, Turkey

3. Erciyes University, Faculty of Engineering, Department of Food Engineering, 38039 Kayseri, Turkey

Publisher

Codon Publications

Subject

Agronomy and Crop Science,Food Science

Link

https://www.wageningenacademic.com/doi/pdf/10.3920/QAS2014.0542

Reference21 articles.

1. Effects of grape pomace and grape seed flours on cookie quality

2. Total phenolic contents and antibacterial activities of grape (Vitis vinifera L.) extracts

3. WHEAT BRAN AND MIDDLINGS IN WHITE LAYER CAKES

4. Organic acid, phenolic content, and antioxidant capacity of fruit flesh and seed of Viburnum opulus

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2. ROSPECTS FOR THE USE OF WILD BERRY PROCESSING PRODUCTS AS FUNCTIONAL FOOD INGREDIENTS;Food Science and Technology;2023-12-15

3. Study of the elemental composition of a series of virland fruits Viburnum Opulus L.;Farmatsevtychnyi zhurnal;2023-10-27

4. Functional Potential of Several Turkish Fermented Traditional Foods: Biotic Properties, Bioactive Compounds, and Health Benefits;Food Reviews International;2021-08-09

5. Antioxidant and Anti-Inflammatory Potential and Consumer Acceptance of Wafers Enriched with Freeze-Dried Raspberry Pomace;Applied Sciences;2021-07-24

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