Effects of Lyophilized Peach Supplementation on Yam Cookies Quality: Oxidative Stability, Nutritional Potential, and Antioxidant Properties-Reference-Cited by-同舟云学术

Effects of Lyophilized Peach Supplementation on Yam Cookies Quality: Oxidative Stability, Nutritional Potential, and Antioxidant Properties

Published:2024-09-04 Issue: Volume: Page:
ISSN:2692-1944
Container-title:ACS Food Science & Technology
language:en
Short-container-title:ACS Food Sci. Technol.

Author:

Carpes Solange Teresinha¹,Silva Letícia Souza da¹,Perin Ellen Cristina²,Fontoura Bruno Henrique¹,Pereira Edimir Andrade¹,Camargo Robson Rosa de³,Bianchin Mirelli⁴,Oliveira Jonas Cardoso de⁵,Citadin Idemir³

Affiliation:

1. Department of Chemistry, Postgraduate Program in Chemical and Biochemical Process Technology, Universidade Tecnológica Federal do Paraná, Campus Pato Branco, PO Box 571, CEP 85503-390 Pato Branco, PR, Brazil

2. Department of Chemistry, Universidade Tecnológica Federal do Paraná, Campus Pato Branco, PO Box 571, CEP 85503-390 Pato Branco, PR, Brazil

3. Department of Agronomy, Postgraduate Program in Agronomy, Universidade Tecnológica Federal do Paraná, Campus Pato Branco, PO Box 571, CEP 85503-390 Pato Branco, PR, Brazil

4. Department of Chemistry, Postgraduate Program in Chemical, Universidade Estadual de Maringá, Av. Colombo, 5790 - Zona 7, Maringá, PR 87020-900, Brazil

5. Department of Food Engineering, Universidade Tecnológica Federal do Paraná, Campus Francisco Beltrão, Linha Santa Bárbara, s/n, 85601-970 Francisco Beltrão, PR, Brazil

Funder

Funda??o Arauc?ria

Conselho Nacional de Desenvolvimento Cient?fico e Tecnol?gico

Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.4c00462

Reference39 articles.

1. Nutritional quality and physicochemical properties of biscuit from composite flour of wheat, African yam bean and tigernut

2. Focus on gluten free biscuits: Ingredients and issues

3. Evaluation of glucomannan as a fat replacer in the dough and cookies made from fermented cassava flour and soy protein concentrate

4. Enhanced functional properties and shelf stability of cookies by fortification of kinnow derived phytochemicals and residues

5. Microencapsulated and Lyophilized Propolis Co-Product Extract as Antioxidant Synthetic Replacer on Traditional Brazilian Starch Biscuit