Enhancing the nutritional profile of regular wheat bread while maintaining technological quality and adequate sensory attributes-Reference-Cited by-同舟云学术

Enhancing the nutritional profile of regular wheat bread while maintaining technological quality and adequate sensory attributes

Published:2020 Issue:5 Volume:11 Page:4732-4751
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Hoehnel Andrea¹²³⁴,Bez Jürgen⁵⁶⁷,Petersen Iben Lykke⁸⁹¹⁰¹¹^ORCID,Amarowicz Ryszard¹²¹³¹⁴^ORCID,Juśkiewicz Jerzy¹²¹³¹⁴,Arendt Elke K.¹²³⁴¹⁵^ORCID,Zannini Emanuele¹²³⁴^ORCID

Affiliation:

1. University College Cork

2. School of Food and Nutritional Sciences

3. College Road

4. Ireland

5. Fraunhofer Institute for Process Engineering and Packaging

6. 85354 Freising

7. Germany

8. Department of Food Science

9. University of Copenhagen

10. 1958 Frederiksberg C

11. Denmark

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

13. 10-748 Olsztyn

14. Poland

15. APC Microbiome Ireland

Abstract

Investigations of the nutritional potential of high-quality high-protein bread containing wheat and legume ingredients compared to regular wheat bread.

Funder

H2020 Societal Challenges

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2020/FO/D0FO00671H

Reference117 articles.

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4. J. Ranganathan , D.Vennard , R.Waite , T.Searchinger , P.Dumas and B.Lipinski , 2016 Global Food Policy Report , International Food Policy Research Institute (IFPRI) , Washington, D.C. , 2016 , ch. 8, pp. 66–79

5. Nutritional Value of Proteins from Different Food Sources. A Review

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