The effect of baking conditions on protein digestibility, mineral and oxalate content of wheat breads-Reference-Cited by-同舟云学术

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The effect of baking conditions on protein digestibility, mineral and oxalate content of wheat breads

Published:2020-12 Issue: Volume:332 Page:127399
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Bredariol Priscila,Carvalho Rosemary Aparecida de,Vanin Fernanda Maria

Funder

FAPESP

Unified Scholarship Program

CAPES

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference53 articles.

1. Amino acid composition and in vitro protein digestibility of selected ancient wheats and their end products;Abdel-Aal;Journal of Food Composition and Analysis,2002

2. Effects of baking on protein digestibility of organic spelt products determined by two in vitro digestion methods;Abdel-Aal;LWT - Food Science and Technology,2008

3. Nutritional value, protein quality and antioxidant activity of Sudanese sorghum-based kissra bread fortified with bambara groundnut (Voandzeia subterranea) seed flour;Abdualrahman;Journal of the Saudi Society of Agricultural Sciences,2019

4. Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid;Adler-Nissen;Journal of Agricultural and Food Chemistry,1979

5. Effect of crust temperature and water content on acrylamide formation during baking of white bread: Steam and falling temperature baking;Ahrné;LWT - Food Science and Technology,2007

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1. Harnessing the health perks of underrated spices in bakery products- A review;Food Chemistry Advances;2024-12

2. Peptidomics analysis of in vitro digested wheat breads: Effect of genotype and environment on protein digestibility and release of celiac disease and wheat allergy related epitopes;Food Chemistry;2024-08

3. Review of formation mechanisms and quality regulation of chewiness in staple foods: Rice, noodles, potatoes and bread;Food Research International;2024-07

4. Effect of the Addition of Apple Pomace and Erythritol on the Antioxidant Capacity and Antidiabetic Properties of Shortbread Cookies;Polish Journal of Food and Nutrition Sciences;2024-05-17

5. The use of blackcurrant pomace and erythritol to optimise the functional properties of shortbread cookies;Scientific Reports;2024-02-15

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