Enrichment of bread with fruits and vegetables: Trends and strategies to increase functionality

Determination of free and bound phenolic compounds and their antioxidant activity in buckwheat bread loaf, crust and crumb

(2018) Vito Verardo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Physicochemical and sensory properties of wheat- Apricot kernels composite bread

(2018) Nahla Dhen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Contribution of spontaneously-fermented sourdoughs with pear and navel orange for the bread-making

(2018) Yafang Yu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Impact of Chlorella vulgaris on the rheology of wheat flour dough and bread texture

(2018) C. Graça et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Edible coating based on modified corn starch/tomato powder: Effect on the quality of dough bread

(2018) Andrêssa M.M.T. Galvão et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Enhancement of functional and nutritional properties of bread using a mix of natural ingredients from novel varieties of flaxseed and lupine

(2018) Traudy Wandersleben et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Role of quercetin in the physicochemical properties, antioxidant and antiglycation activities of bread

(2018) Jing Lin et al.   Journal of Functional Foods

Evaluation of physical, sensorial, and antioxidant properties of gluten-free bread enriched with Moringa Oleifera leaf powder

(2017) Hayat Bourekoua et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Stability of β-carotene during baking of orange-fleshed sweet potato-wheat composite bread and estimated contribution to vitamin A requirements

(2017) Madjaliwa Nzamwita et al.   FOOD CHEMISTRY

Starch digestibility and predicted glycemic index in the bread fortified with pomelo ( Citrus maxima ) fruit segments

(2017) S.K. Reshmi et al.   FOOD CHEMISTRY

Addition of chia seed mucilage for reduction of fat content in bread and cakes

(2017) Sibele Santos Fernandes et al.   FOOD CHEMISTRY

Improvement of fatty acid profile in breads supplemented with Kinako flour and chia seed

(2017) D. Giaretta et al.   Innovative Food Science & Emerging Technologies

Technological, nutritional and functional properties of wheat bread enriched with lentil or carob flours

(2017) Valeria Turfani et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Improvement of the protein quality of wheat bread through faba bean sourdough addition

(2017) Rossana Coda et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of quinoa flour on gluten-free bread batter rheology and bread quality

(2016) Gulsum M. Turkut et al.   JOURNAL OF CEREAL SCIENCE

Wheat bread enrichment by pea and broad bean pods fibers: Effect on dough rheology and bread quality

(2016) Lilia Belghith Fendri et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

White bread enriched with polyphenol extracts shows no effect on glycemic response or satiety, yet may increase postprandial insulin economy in healthy participants

(2016) Shelly Coe et al.   NUTRITION RESEARCH

Nutritional properties of wholemeal wheat-flour bread with an addition of selected wild grown fruits

(2016) Barbara Borczak et al.   STARCH-STARKE

Food design strategies to increase vegetable intake: The case of vegetable enriched pasta

(2016) Teresa Oliviero et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Modelling the effects of orange pomace using response surface design for gluten-free bread baking

(2015) N. O’Shea et al.   FOOD CHEMISTRY

Breads enriched with guava flour as a tool for studying the incorporation of phenolic compounds in bread melanoidins

(2015) Genilton Alves et al.   FOOD CHEMISTRY

Influence of storage time for the acceptability of bread formulated with lupine protein isolate and added brea gum

(2015) Estela Patricia López et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Quality of buckwheat-enriched wheat bread and its antihyperlipidemic effect in statin treated patients

(2015) Edita Stokić et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Strategies to improve food functionality: Structure–property relationships on high pressures homogenization, vacuum impregnation and drying technologies

(2015) Ester Betoret et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

In vitro starch digestibility of bread with banana (Musa acuminata X balbisiana ABB cv. Awak) pseudo-stem flour and hydrocolloids

(2015) Lee-Hoon Ho et al.   Food Bioscience

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

(2014) Michał Świeca et al.   FOOD CHEMISTRY

The consumer acceptance of novel vegetable-enriched bread products as a potential vehicle to increase vegetable consumption

(2014) D.A. Hobbs et al.   FOOD RESEARCH INTERNATIONAL

Folate fortification of white and whole-grain bread by adding Swiss chard and spinach. Acceptability by consumers

(2014) Rubén López-Nicolás et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Impact of different drying trajectories on degradation of nutritional compounds in broccoli (Brassica oleracea var. italica)

(2014) X. Jin et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Processing and characterization of durum wheat bread enriched with antioxidant from yellow pepper flour

(2014) Alessandra Danza et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of flaxseed flour addition on physicochemical and sensory properties of functional bread

(2014) Pandurang Marpalle et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

Impact of Cooking, Proving, and Baking on the (Poly)phenol Content of Wild Blueberry

(2013) Ana Rodriguez-Mateos et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The effects of dietary fibre addition on the quality of common cereal products

(2013) Martina Foschia et al.   JOURNAL OF CEREAL SCIENCE

Freeze drying technique for microencapsulation of Garcinia fruit extract and its effect on bread quality

(2013) P.N. Ezhilarasi et al.   JOURNAL OF FOOD ENGINEERING

Formulation optimisation of vegetable flour-loaded functional bread Part I: screening of vegetable flours and structuring agents

(2012) Marcella Mastromatteo et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Formulation optimisation of vegetable flour-loaded functional bread. Part II: effect of the flour hydration on the bread quality

(2012) Marcella Mastromatteo et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of whole amaranth flour on bread properties and nutritive value

(2012) J.M. Sanz-Penella et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Technologies for enhanced exploitation of the health-promoting potential of cereals

(2012) Jan A. Delcour et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Recent advances in the development of high-fibre baked products

(2012) Anastasia Ktenioudaki et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Exploring the interactions between blackcurrant polyphenols, pectin and wheat biopolymers in model breads; a FTIR and HPLC investigation

(2011) A.S. Sivam et al.   FOOD CHEMISTRY

Effects of added fruit polyphenols and pectin on the properties of finished breads revealed by HPLC/LC-MS and Size-Exclusion HPLC

(2011) D. Sun-Waterhouse et al.   FOOD RESEARCH INTERNATIONAL

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

Functional foods development: Trends and technologies

(2011) E. Betoret et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Degradation of Rutin and Polyphenols during the Preparation of Tartary Buckwheat Bread

(2010) Maja Vogrinčič et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Pseudocereals as alternative sources for high folate content in staple foods

(2010) Regine Schoenlechner et al.   JOURNAL OF CEREAL SCIENCE

The effects of grape seed extract fortification on the antioxidant activity and quality attributes of bread

(2009) Xiaofang Peng et al.   FOOD CHEMISTRY

Effects of Ferulic Acid and Transglutaminase on Hard Wheat Flour Dough and Bread

(2008) Bong-Kyung Koh et al.   CEREAL CHEMISTRY

Biofortification of folates in white wheat bread by selection of yeast strain and process

(2008) S HJORTMO et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Tracking isoflavones: From soybean to soy flour, soy protein isolates to functional soy bread

(2008) Suqin Shao et al.   Journal of Functional Foods