Nutritional and health-promoting properties of bean paste fortified with onion skin in the light of phenolic–food matrix interactions
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Title
Nutritional and health-promoting properties of bean paste fortified with onion skin in the light of phenolic–food matrix interactions
Authors
Keywords
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Journal
Food & Function
Volume 6, Issue 11, Pages 3560-3566
Publisher
Royal Society of Chemistry (RSC)
Online
2015-08-11
DOI
10.1039/c5fo00805k
References
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Related references
Note: Only part of the references are listed.- Onion skin — Raw material for the production of supplement that enhances the health-beneficial properties of wheat bread
- (2015) Urszula Gawlik-Dziki et al. FOOD RESEARCH INTERNATIONAL
- Corrigendum to “Quality and antioxidant properties of breads enriched with dry onion (Allium cepa L.) skin” [Food Chem. 138 (2012) 1621–1628]
- (2014) Urszula Gawlik-Dziki et al. FOOD CHEMISTRY
- Bread enriched with quinoa leaves – The influence of protein–phenolics interactions on the nutritional and antioxidant quality
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- A standardised static in vitro digestion method suitable for food – an international consensus
- (2014) M. Minekus et al. Food & Function
- Resources and Biological Activities of Natural Polyphenols
- (2014) An-Na Li et al. Nutrients
- The influence of protein–flavonoid interactions on protein digestibility in vitro and the antioxidant quality of breads enriched with onion skin
- (2013) Michał Świeca et al. FOOD CHEMISTRY
- A review on protein–phenolic interactions and associated changes
- (2013) Tugba Ozdal et al. FOOD RESEARCH INTERNATIONAL
- Interaction between Amylose and Tea Polyphenols Modulates the Postprandial Glycemic Response to High-Amylose Maize Starch
- (2013) Yanwei Chai et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Changes in quercetin glucoside concentrations of onion bulbs by scales, during storage, and in sprouting leaves exposed to UV
- (2013) Kil Sun Yoo et al. POSTHARVEST BIOLOGY AND TECHNOLOGY
- Interaction and digestibility of phaseolin/polyphenol in the common bean
- (2012) Nataly Maria Viva de Toledo et al. FOOD CHEMISTRY
- Interaction of Tannins and Other Sorghum Phenolic Compounds with Starch and Effects on in Vitro Starch Digestibility
- (2012) Frederico Barros et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Physicochemical Properties of Bread Dough and Finished Bread with Added Pectin Fiber and Phenolic Antioxidants
- (2011) Anusooya S. Sivam et al. JOURNAL OF FOOD SCIENCE
- Effect of cooking methods on selected physicochemical and nutritional properties of barlotto bean, chickpea, faba bean, and white kidney bean
- (2011) Demet Güzel et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Effect of phenolic acids on the rheological properties and proteins of hard wheat flour dough and bread
- (2011) Hye Min Han et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Bioavailability of the Polyphenols: Status and Controversies
- (2010) Massimo D’Archivio et al. INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
- Fate of Flavonoids in the Outer Skins of Onion (Allium cepa L.) Throughout Curing
- (2010) Katherine Cools et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Antioxidant activity of hard wheat flour, dough and bread prepared using various processes with the addition of different phenolic acids
- (2010) Hye-Min Han et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Nature of hydroxycinnamate-protein interactions
- (2009) Harshadrai M. Rawel et al. PHYTOCHEMISTRY REVIEWS
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