Nutritional and sensory characteristics of bread enriched with roasted prickly pear (Opuntia ficus-indica) seed flour-Reference-Cited by-同舟云学术

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Nutritional and sensory characteristics of bread enriched with roasted prickly pear (Opuntia ficus-indica) seed flour

Published:2020 Issue:3 Volume:11 Page:2117-2125
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Ali Rehab F. M.¹²³⁴⁵,El-Anany Ayman M.⁶⁷⁸⁹^ORCID,Mousa Hassan M.¹²³⁴⁵,Hamad Essam M.¹²³⁴⁵

Affiliation:

1. Department of Food Science and Human Nutrition

2. College of Agriculture and Veterinary Medicine

3. Qassim University

4. Buraydah

5. Saudi Arabia

6. Special Food and Nutrition Department

7. Food Technology Research Institute; Agricultural Research Center

8. Giza

9. Egypt

Abstract

Nutritional and sensory properties of bread fortified with roasted prickly pears seed flour as a new functional bread.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2020/FO/C9FO02532D

Reference46 articles.

1. Phenolic compounds and the antioxidant activity of the bran, flour and whole grain of different wheat varieties

2. Total phenolic, flavonoid content, and antioxidant activity of flour, noodles, and steamed bread made from different colored wheat grains by three milling methods

3. Determination of phenolic acid concentrations in wheat flours produced at different extraction rates

4. Dietary Patterns and Glucose Tolerance Abnormalities in Japanese Men

5. The Glycemic Index

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