Acorn flour properties depending on the production method and laboratory baking test results: A review-Reference-Cited by-同舟云学术

Acorn flour properties depending on the production method and laboratory baking test results: A review

Published:2020-12-15 Issue:1 Volume:20 Page:980-1008
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:Comprehensive Reviews in Food Science and Food Safety

Author:

Szabłowska Emilia¹^ORCID,Tańska Małgorzata²^ORCID

Affiliation:

1. Department of Food Technology and Human Nutrition Faculty of Computer Science and Food Science Łomża State University of Applied Sciences Łomża Poland

2. Department of Food Plant Chemistry and Processing Faculty of Food Sciences University of Warmia and Mazury Olsztyn Poland

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12683

Reference174 articles.

1. Prebiotics from acorn and sago prevent high-fat-diet-induced insulin resistance via microbiome–gut–brain axis modulation

2. Effects of different drying methods on the physicochemical properties and antioxidant activities of isolated acorn polysaccharides

3. Pomegranate juice polyphenols induce a phenotypic switch in macrophage polarization favoring a M2 anti-inflammatory state

4. Effect of acorn flour substitution on Arabic Bread properties;Ajo R. Y.;Pakistan Journal of Agricultural Sciences,2018

5. Acorn (Quercus spp.) as a novel source of oleic acid and tocopherols for livestock and humans: discrimination of selected species from Mediterranean forest

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