High-Fiber Crackers Supplemented with Asparagus Hard-Stem: Impacts of Supplementation Ratios and Water Amounts in Cracker Recipe on the Product Quality-Reference-Cited by-同舟云学术

High-Fiber Crackers Supplemented with Asparagus Hard-Stem: Impacts of Supplementation Ratios and Water Amounts in Cracker Recipe on the Product Quality

Published:2024-05-17 Issue: Volume: Page:162-168
ISSN:1230-0322
Container-title:Polish Journal of Food and Nutrition Sciences
language:
Short-container-title:Pol. J. Food Nutr. Sci.

Author:

Tran Thi Thu Tra^ORCID,Ngo Le Hong Ngoc,Ton Nu Minh Nguyet^ORCID,Le Thi Hong Nhung,Le Thi Thuy^ORCID,Le Van Viet Man^ORCID

Publisher

Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences

Link

http://journal.pan.olsztyn.pl/pdf-188110-110040

Reference34 articles.

1. 1. Agbor, G.A., Vinson, J.A., Donnelly, P.E. (2014). Folin-Ciocalteau reagent for polyphenolic assay. International Journal of Food Science, Nutrition and Dietetics, 3(8), 147-156. https://doi.org/10.19070/2326-3350-1400028

2. 2. AOAC International (2023). Official Methods of Analysis of AOAC International. G.W. Latimer Jr. (Ed.). Oxford University Press. https://doi.org/10.1093/9780197610145.001.0001

3. 3. Benzie, I.F.F., Strain, J.J. (1999). [2] Ferric reducing/antioxidant power assay: Direct measure of total antioxidant activity of biological fluids and modified version for simultaneous measurement of total antioxidant power and ascorbic acid concentration. Methods in Enzymology, 299, 15-27. https://doi.org/10.1016/S0076-6879(99)99005-5

4. 4. Beverly, R.L. (2014). Safety of food and beverages: Cereals and derived products. In Y. Motarjemi (Ed.) Encyclopedia of Food Safety, Academic Press, Waltham, pp. 309-314. https://doi.org/10.1016/B978-0-12-378612-8.00287-0

5. 5. Bianchi, F., Tolve, R., Rainero, G., Bordiga, M., Brennan, C.S., Simonato, B. (2021). Technological, nutritional and sensory properties of pasta fortified with agro‐industrial by‐products: a review. International Journal of Food Science & Technology, 56(9), SI, 4356-4366. https://doi.org/10.1111/ijfs.15168