Whole‐wheat bread enzymatically bioprocessed and added with green coffee infusion had improved volume and were sensory accepted when consumers were informed of the presence of healthy substances-Reference-Cited by-同舟云学术

Whole‐wheat bread enzymatically bioprocessed and added with green coffee infusion had improved volume and were sensory accepted when consumers were informed of the presence of healthy substances

Published:2022-07-22 Issue:9 Volume:57 Page:6112-6121
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

de Almeida Suellen Silva¹,Brito‐Silva Lillyan¹²^ORCID,da Costa Gabriela Bouça Marques³,Barreto Maysa Silva³,Freire Denise Maria Guimarães³^ORCID,Cadena Rafael Silva⁴,Monteiro Mariana⁵^ORCID,Perrone Daniel¹^ORCID,Moura‐Nunes Nathália²^ORCID

Affiliation:

1. Laboratório de Bioquímica Nutricional e de Alimentos, Biochemistry Department, Chemistry Institute Federal University of Rio de Janeiro Av. Athos da Silveira Ramos 149, Connecticut, Bloco A, sala 528A Rio de Janeiro 21941‐909 Brazil

2. Laboratório de Bromatologia, Nutrition Institute Rio de Janeiro State University R. São Francisco Xavier, 524, Pav. João Lyra Filho, 12° andar, Bloco F, sala 12.143 Rio de Janeiro 20550‐900 Brazil

3. Laboratório de Microbiologia Microbiana, Biochemistry Department, Chemistry Institute Federal University of Rio de Janeiro Av. Athos da Silveira Ramos 149, Connecticut, Bloco A, sala 549 Rio de Janeiro 21941‐909 Brazil

4. Laboratório de Análise Sensorial e Ciência do Consumidor, Fundamental Nutrition Department Federal University of State of Rio de Janeiro Av. Pasteur 296, 4° andar Rio de Janeiro 22290‐240 Brazil

5. Laboratório de Alimentos Funcionais, Nutrition Institute Federal University of Rio de Janeiro Av. Carlos Chagas Filho, 373, CCS, Bloco J, 2° andar, sala 16 Rio de Janeiro 21941‐902 Brazil

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Fundação Carlos Chagas Filho de Amparo à Pesquisa do Estado do Rio de Janeiro

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15971

Reference26 articles.

1. Comparison of two rapid descriptive sensory techniques for profiling and screening of drivers of liking of sorghum breads

2. Effect of Aspergillus niger xylanase on dough characteristics and bread quality attributes

3. Solid-state fermentation as a tool for methylxanthine reduction and simultaneous xylanase production in cocoa meal

4. Protein profiles and organoleptic properties of bread from wheat flour and full-fat or defatted fermented cocoa bean powder

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3. Bioprocessed Wholegrain Spelt Flour Improves the Quality and Physicochemical Characteristics of Wheat Bread;Molecules;2023-04-13