Cauliflower by-products as functional ingredient in bakery foods: Fortification of pizza with glucosinolates, carotenoids and phytosterols-Reference-Cited by-同舟云学术

Cauliflower by-products as functional ingredient in bakery foods: Fortification of pizza with glucosinolates, carotenoids and phytosterols

Published:2023 Issue: Volume:6 Page:100437
ISSN:2665-9271
Container-title:Current Research in Food Science
language:en
Short-container-title:Current Research in Food Science

Author:

Nartea Ancuta^ORCID,Fanesi Benedetta^ORCID,Pacetti Deborah^ORCID,Lenti Lucia,Fiorini Dennis,Lucci Paolo,Frega Natale G.,Falcone Pasquale M.^ORCID

Funder

European Union

Università Politecnica delle Marche

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Reference56 articles.

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3. Development of a novel functional soup rich in bioactive sulforaphane using broccoli (Brassica oleracea L. ssp. italica) florets and byproducts;Alvarez Jubete;Food Bioprocess Technol.,2014

4. Development of new apple beverages rich in isothiocyanates by using extracts obtained from ultrasound-treated cauliflower by-products: evaluation of physical properties and consumer acceptance;Amofa-Diatuo;J. Food Compos. Anal.,2017

5. Apoptosis as a mechanism of the cancer chemopreventive activity of glucosinolates: a review;Arumugam;Asian Pac. J. Cancer Prev. APJCP,2018

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