Bioaccessibility, physicochemical, sensorial, and nutritional characteristics of bread containing broccoli co-products-Reference-Cited by-同舟云学术

Bioaccessibility, physicochemical, sensorial, and nutritional characteristics of bread containing broccoli co-products

Published:2019-01-07 Issue:2 Volume:43 Page:e13861
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Lafarga Tomás¹^ORCID,Gallagher Eimear²,Bademunt Ariadna³,Viñas Inmaculada³,Bobo Gloria¹,Villaró Silvia¹,Aguiló-Aguayo Ingrid¹^ORCID

Affiliation:

1. IRTA, XaRTA-Postharvest, Parc Científic i Tecnològic Agroalimentari de Lleida, Parc de Gardeny; Lleida Spain

2. Department of Food Chemistry and Technology; Teagasc Food Research Centre Ashtown; Dublin Ireland

3. Food Technology Department, XaRTA-Postharvest, Agrotecnio Center; University of Lleida; Lleida Spain

Funder

Ministerio de Economía y Competitividad

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13861/fullpdf

Reference40 articles.

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3. Comparative study of improved vs traditional apple cultivars and their aptitude to be minimally processed as ‘ready to eat’ apple wedges;Altisent;LWT - Food Science and Technology,2014

4. Enrichment of wheat flour bread to enhance physicochemical and sensory attributes using broccoli powder;Anwar;Pakistan Journal of Food Sciences,2017

5. Biochemical composition and physicochemical properties of broccoli flours;Campas-Baypoli;International Journal of Food Science and Nutrition,2009

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