Evaluation of antioxidant, rheological and sensorial properties of wheat flour dough and bread containing ginger powder-Reference-Cited by-同舟云学术

Evaluation of antioxidant, rheological and sensorial properties of wheat flour dough and bread containing ginger powder

Published:2011-04 Issue:3 Volume:44 Page:700-705
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Balestra Federica,Cocci Emiliano,Pinnavaia GianGaetano,Romani Santina

Publisher

Elsevier BV

Subject

Food Science

Reference34 articles.

1. Some phytochemical, pharmacological and toxicological properties of ginger (Zingiber officinale Roscoe): a review of recent research;Ali;Food and Chemical Toxicology,2008

2. Small and large deformation tests for the evaluation of frozen dough viscoelastic behaviour;Angioloni;Journal of Food Engineering,2008

3. Use of a free radical method to evaluate antioxidant activity;Brand-Williams;LWT - Food Science and Technology,1995

4. Antioxidant and tyrosinase inhibition properties of leaves and rhizomes of ginger species;Chan;Food Chemistry,2008

5. Investigation on modification of cassava starch using active components of ginger roots (Zingiber officinale Roscoe);Daramola;African Journal of Biotechnology,2006

Cited by 92 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. Valorizing date seeds through ultrasonication to enhance quality attributes of dough and biscuit, Part-1: Effects on dough rheology and physical properties of biscuits;Ultrasonics Sonochemistry;2024-10

2. Bioactive properties, phytochemicals, fatty acids, mineral contents and sensory characteristics of the breads prepared using wheat flour and nutmeg powders at different concentrations;International Journal of Food Science & Technology;2024-08-25

3. The effect of rosemary, ginger, or garlic on microbial shelf life and sensory acceptability of nutritionally enriched cassava-based pancake (Kabalagala);Applied Food Research;2024-06

4. Protective Effect of Pan Bread Fortified with Ginger on Liver and Renal Function of Hepatotoxic and Nephrotoxic Albino Rats;Egyptian Journal of Chemistry;2024-02-07

5. Sustainable Recovery of Antioxidant Compounds from Rossa Di Tropea Onion Waste and Application as Ingredient for White Bread Production;Sustainability;2023-12-22