Novel Approaches in Gluten-Free Breadmaking: Interface between Food Science, Nutrition, and Health-Reference-Cited by-同舟云学术

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Novel Approaches in Gluten-Free Breadmaking: Interface between Food Science, Nutrition, and Health

Published:2014-08-19 Issue:5 Volume:13 Page:871-890
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:

Capriles Vanessa D.¹,Arêas José Alfredo G.²

Affiliation:

1. Dept. de Biociências; campus Baixada Santista; Univ. Federal de São Paulo; Rua Silva Jardim, 136, CEP 11015-020 Santos-SP Brazil

2. Dept. de Nutrição; Faculdade de Saúde Pública; Univ. de São Paulo; Avenida Doutor Arnaldo, 715, CEP 01246-904 São Paulo-SP Brazil

Publisher

Wiley

Subject

Food Science

Reference195 articles.

1. A combination of prebiotic short- and long-chain inulin-type fructans enhances calcium absorption and bone mineralization in young adolescents;Abrams;Am J Clin Nutr,2005

2. An inulin-type fructan enhances calcium absorption primarily via an effect on colonic absorption in humans;Abrams;J Nutr,2007

3. Viability of some probiotic coatings in bread and its effect on the crust mechanical properties;Altamirano-Fortoul;Food Hydrocolloids,2012

4. Nutritive value and chemical composition of pseudocereals as gluten-free ingredients;Alvarez-Jubete;Intl J Food Sci Nutr,2009a

5. Impact of baking on vitamin E content of pseudocereals amaranth, quinoa, and buckwheat;Alvarez-Jubete;Cereal Chem,2009b

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1. Quantitative proteomic analysis for characterization of protein components related to dough quality and celiac disease in wheat flour, dough, and heat-treated dough;Food Chemistry;2024-12

2. Effect of starch degradation induced by extruded pregelatinization treatment on the quality of gluten-free brown rice bread;International Journal of Biological Macromolecules;2024-06

3. Effect of Different Hydrocolloids on the Qualitative Characteristics of Fermented Gluten-Free Quinoa Dough and Bread;Foods;2024-04-30

4. Amino acid composition and chemical properties of protein noodles incorporated with cricket (Gryllus bimaculatus De Geer) powder;International Food Research Journal;2024-04-30

5. Plant-Based Antioxidants in Gluten-Free Bread Production: Sources, Technological and Sensory Aspects, Enhancing Strategies and Constraints;Antioxidants;2024-01-23

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