Chemical, antioxidative, and sensory characteristics of wheat bread partially substituted with black chokeberry ( Aronia melanocarpa L.) powder-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Chemical, antioxidative, and sensory characteristics of wheat bread partially substituted with black chokeberry ( Aronia melanocarpa L.) powder

Published:2020-11-10 Issue:1 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Petković Marko¹^ORCID,Filipović Vladimir²^ORCID,Filipović Jelena³^ORCID,Đurović Igor¹,Miletić Nemanja¹^ORCID,Radovanović Jovana¹

Affiliation:

1. Faculty of Agronomy Department of Food Technology University of Kragujevac Čačak Serbia

2. Faculty of Technology Department of Chemical Engineering University of Novi Sad Novi Sad Serbia

3. Institute of Food Technology University of Novi Sad Novi Sad Serbia

Funder

Ministarstvo Prosvete, Nauke i Tehnološkog Razvoja

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15027

Reference48 articles.

1. Effects of Blueberry, Grape Seed Powder and Poppy Seed Incorporation on Physicochemical and Sensory Properties of Biscuit

2. Towards improving the nutrition and health of the aged: The role of sprouted grains and encapsulation of bioactive compounds in functional bread—A review;Amoah I.;International Journal of Food Science and Technology,2018

Cited by 8 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Application of chokeberry pomace as pectin substitute in nonconventional freeze-dried snacks: physicochemical characteristics of the products;European Food Research and Technology;2024-08-12

2. Physicochemical Properties of Korean Black Goat Sausage with Aronia melanocarpa Powder;Resources Science Research;2024-06

3. Functional Biscuits with Soy Protein;Food Processing: Techniques and Technology;2023-09-29

4. Wheat Bread Enriched with Black Chokeberry (Aronia melanocarpa L.) Pomace: Physicochemical Properties and Sensory Evaluation;Applied Sciences;2023-06-08

5. A Comparative Analysis of Thin-Layer Microwave and Microwave/Convective Dehydration of Chokeberry;Foods;2023-04-15

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3