Faveleira ( <i>Cnidoscolus quercifolius</i> Pohl) seed press cake flour: production, characterization and application for use in cookies-Reference-Cited by-同舟云学术

Faveleira ( Cnidoscolus quercifolius Pohl) seed press cake flour: production, characterization and application for use in cookies

Published:2022-09-02 Issue:2 Volume:103 Page:627-636
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Ribeiro Penha Patrícia Cabral¹^ORCID,Junior Francisco Humberto Xavier²,do Nascimento Silva Camilla Gleyse³,da Silva Thainar Michelle Bezerra³,Corrêa Bianca Batista Mota³,de Veras Bruno Oliveira⁴,de Magalhães Cordeiro Angela Maria Tribuzy⁵,de Andrade Vieira Érica⁵,de Sousa Júnior Francisco Canindé⁶,da Silva Chaves Damasceno Karla Suzanne Florentino³^ORCID,Stamford Thayza Christina Montenegro⁷

Affiliation:

1. Department of Nutrition Universidade Federal de Pernambuco Recife Brazil

2. Department of Pharmacy Universidade Federal da Paraíba João Pessoa Brazil

3. Department of Nutrition Universidade Federal do Rio Grande do Norte Natal Brazil

4. Department of Biochemistry Universidade Federal de Pernambuco Recife Brazil

5. Department of Food Technology, Food Science and Technology Postgraduate Program, Technology Center, Universidade Federal da Paraíba João Pessoa Brazil

6. Department of Pharmacy Universidade Federal do Rio Grande do Norte Natal Brazil

7. Department of Tropical Medicine Universidade Federal de Pernambuco Recife Brazil

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Universidade Federal de Pernambuco

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.12174

Reference50 articles.

1. Breadstick fortification with red grape pomace: effect on nutritional, technological and sensory properties

2. Use of baru (Brazilian almond) waste from physical extraction of oil to produce flour and cookies

3. Process optimization and anti-oxidative activity of peanut meal Maillard reaction products

4. Bioactive properties of faveleira (Cnidoscolus quercifolius) seeds, oil and press cake obtained during oilseed processing

5. Phenolic profiles of faveleira (Cnidoscolus quercifolius Pohl) seed and press cake extracts: potential for a new trend in functional food

Cited by 5 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. Alternative flours from pulp melons (Cucumis melo L.): Seasonality influence on physical, chemical, technological parameters, and utilization in bakery product;Heliyon;2024-05

2. Development of a novel digestive cookies' recipe valorising rice by-products serving circular bioeconomy;International Journal of Sustainable Agricultural Management and Informatics;2024

3. Sustainability and functional foods: challenges and opportunities;Strategies to Improve the Quality of Foods;2024

4. Flours from Spondias mombin and Spondias tuberosa seeds: Physicochemical characterization, technological properties, and antioxidant, antibacterial, and antidiabetic activities;Journal of Food Science;2023-12-21

5. Potentially Synbiotic Yellow Mombin Beverages: Stability during Refrigerated Storage, Physicochemical Characteristics, and Sensory Properties;Foods;2023-05-15