Measurement of quercetin and 4‐Hydroxyisoleucine in cakes fortified with nettle and fenugreek seed and study of their physicochemical properties using mixture design approach-Reference-Cited by-同舟云学术

Measurement of quercetin and 4‐Hydroxyisoleucine in cakes fortified with nettle and fenugreek seed and study of their physicochemical properties using mixture design approach

Published:2022-03-21 Issue:5 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Ataei Nukabadi Fariba¹,Hojjatoleslamy Mohammad¹²^ORCID,Abbasi Hajar¹³

Affiliation:

1. Department of Food Science and Technology Shahrekord Branch, Islamic Azad University Shahrekord Iran

2. Spicy and Aromatic Plants Research Center Shahrekord Branch Islamic Azad University Shahrekord Iran

3. Department of Food Science and Technology Isfahan (Khorasgan) Branch Islamic Azad University Isfahan Iran

Funder

Islamic Azad University, Shahrekord

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16527

Reference24 articles.

1. The effect of nettle and fenugreek seed extracts on diabetic mice;Alizadeh A.;Agroecology Journal,2017

2. Physicochemical and sensory characteristics of sponge cake made with olive leaf

3. Effects of addition of different fibers on rheological characteristics of cake batter and quality of cakes

4. Nettle (Urtica dioica L.) as a source of antioxidant and anti-aging phytochemicals for cosmetic applications

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1. Nettle (Urtica dioica L.) as a functional bioactive food ingredient: Applications in food products and edible films, characterization, and encapsulation systems;Trends in Food Science & Technology;2024-05

2. Influence of pumpkin seed powder on the characteristic properties of whole wheat cake;Advances in Biopolymers for Food Science and Technology;2024