Technological and Nutritional Challenges, and Novelty in Gluten-Free Breadmaking: a Review
Author:
Publisher
Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
Subject
Nutrition and Dietetics,Food Science
Reference155 articles.
1. 1. Aguilar, N., Albanell, E., Mi-arro, B., Capellas, M. (2015). Chickpea and tiger nut flours as alternatives to emulsifier and shortening in gluten-free bread. LWT - Food Science and Technology, 62(1), 225-232. https://doi.org/10.1016/j.lwt.2014.12.045
2. 2. Akhtar, S., Anjum, F.M., Anjum, M.A. (2011). Micronutrient fortification of wheat flour: Recent development and strategies. Food Research International, 44(3), 652-659. https://doi.org/10.1016/j.foodres.2010.12.033
3. 3. Alvarez-Jubete, L., Arendt, E.K., Gallagher, E. (2010a). Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredients. Trends in Food Science & Technology, 21(2), 106-113. https://doi.org/10.1016/j.tifs.2009.10.014
4. 4. Alvarez-Jubete, L., Auty, M., Arendt, E., Gallagher, E. (2010b). Baking properties and microstructure of pseudocereal flours in gluten-free bread formulations. European Food Research and Technology, 230(6), 437-445. https://doi.org/10.1007/s00217-009-1184-z
5. 5. Anderson, J.W., Baird, P., Davis, R.H., Jr., Ferreri, S., Knudtson, M., Koraym, A., Waters, V., Williams, C.L. (2009). Health benefits of dietary fiber. Nutrition Reviews, 67(4), 188-205. https://doi.org/10.1111/j.1753-4887.2009.00189.x
Cited by 52 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. Construction of sodium alginate/trehalose/wheat starch ternary complex and its effects on storage stability of frozen dough system;Food Chemistry: X;2024-10
2. Gluten-Free Bakery Foods Enriched with Plant Proteins: An Overview;Food Reviews International;2024-07-04
3. Innovative Technology for the Production of Gluten-free Food Products of a New Generation;Current Nutrition & Food Science;2024-07
4. Red Propolis Prevents Lipid Oxidation and Reduces Microbial Growth in Fish Nuggets with Green Banana Flour;Journal of Aquatic Food Product Technology;2024-01-26
5. Plant-Based Antioxidants in Gluten-Free Bread Production: Sources, Technological and Sensory Aspects, Enhancing Strategies and Constraints;Antioxidants;2024-01-23
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