Wheat rolls fortified with Greek oregano (<i>Origanum vulgare</i> ssp. <i>hirtum</i> (Link) Ietswaart) leaves – phytochemical changes during processing and simulated digestion, nutrient digestibility, and functional properties-Reference-Cited by-同舟云学术

Wheat rolls fortified with Greek oregano (Origanum vulgare ssp. hirtum (Link) Ietswaart) leaves – phytochemical changes during processing and simulated digestion, nutrient digestibility, and functional properties

Published:2022 Issue:14 Volume:13 Page:7781-7793
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Sęczyk Łukasz¹^ORCID,Król Beata¹^ORCID,Kołodziej Barbara¹^ORCID

Affiliation:

1. Department of Industrial and Medicinal Plants, University of Life Sciences in Lublin, 15 Akademicka Str., 20-950 Lublin, Poland

Abstract

Fortification with Greek oregano affects in vitro bioaccessibility of phytochemicals, protein and starch digestibility, and functional properties of wheat rolls.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2022/FO/D2FO01350A

Reference43 articles.

1. Bread Enriched With Legume Microgreens and Leaves—Ontogenetic and Baking-Driven Changes in the Profile of Secondary Plant Metabolites

2. Effects of the addition of waxy and normal hull‐less barley flours on the farinograph and pasting properties of composite flours and on the nutritional value, textural qualities, and in vitro digestibility of resultant breads

3. In vitro bioaccessibility and bioavailability of quercetin from the quercetin-fortified bread products with reduced glycemic potential

4. Antioxidant, nutritional and functional characteristics of wheat bread enriched with ground flaxseed hulls

5. Bread enriched with quinoa leaves – The influence of protein–phenolics interactions on the nutritional and antioxidant quality

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