The influence of the fortification of red pitaya ( Hylocereus polyrhizus ) powder on the in vitro digestion, physical parameters, nutritional profile, polyphenols and antioxidant activity in the oat‐wheat bread-Reference-Cited by-同舟云学术

The influence of the fortification of red pitaya ( Hylocereus polyrhizus ) powder on the in vitro digestion, physical parameters, nutritional profile, polyphenols and antioxidant activity in the oat‐wheat bread

Published:2021-12-30 Issue: Volume: Page:
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Huang Yanyi¹^ORCID,He Mengya¹,Kasapis Stefan¹,Brennan Margaret²,Brennan Charles¹^ORCID

Affiliation:

1. School of Science RMIT University Melbourne Australia

2. Department of Wine, Food and Molecular Biosciences Lincoln University Christchurch New Zealand

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15530

Reference49 articles.

1. Soluble fibers from psyllium improve glycemic response and body weight among diabetes type 2 patients (randomized control trial)

2. Biochemical and nutritional characterization of dragon fruit (Hylocereus species);Arivalagan M.;Food Chemistry,2021

3. Assessment of the glycaemic index, content of bioactive compounds, and their in vitro bioaccessibility in oat-buckwheat breads

4. Effect of Pear, Apple and Date Fibres from Cooked Fruit By-products on Dough Performance and Bread Quality

5. Pulsed electric field: Role in protein digestion of beef Biceps femoris

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