Flaxseed Cake as a Tool for the Improvement of Nutraceutical and Sensorial Features of Sourdough Bread
Published 2020 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Flaxseed Cake as a Tool for the Improvement of Nutraceutical and Sensorial Features of Sourdough Bread
Authors
Keywords
-
Journal
Foods
Volume 9, Issue 2, Pages 204
Publisher
MDPI AG
Online
2020-02-25
DOI
10.3390/foods9020204
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Agro-Food Byproducts as a New Source of Natural Food Additives
- (2019) Margarida Faustino et al. MOLECULES
- Cold-Pressing Olive Oil in the Presence of Cryomacerated Leaves of Olea or Citrus: Nutraceutical and Sensorial Features
- (2019) Chiara Sanmartin et al. MOLECULES
- Evaluation of Chemical Composition of Two Linseed Varieties as Sources of Health-Beneficial Substances
- (2019) Silvia Tavarini et al. MOLECULES
- PRELIMINARY RESULTS ABOUT THE USE OF ARGON AND CARBON DIOXIDE IN THE EXTRA VIRGIN OLIVE OIL (EVOO) STORAGE TO EXTEND OIL SHELF LIFE: CHEMICAL AND SENSORIAL POINT OF VIEW
- (2018) Chiara Sanmartin et al. EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
- Novel insights on the functional/nutritional features of the sourdough fermentation
- (2018) Marco Gobbetti et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Antioxidant Activity of Flaxseed (Linum usitatissimum L.) shell and Analysis of Its Polyphenol Contents by LC-MS/MS
- (2018) Hatica Han et al. Records of Natural Products
- Dietary n-3 and n-6 polyunsaturated fatty acids, the FADS gene, and the risk of gastric cancer in a Korean population
- (2018) Sunghee Lee et al. Scientific Reports
- Nutraceutical Oils Produced by Olives and Citrus Peel of Tuscany Varieties as Sources of Functional Ingredients
- (2018) Roberta Ascrizzi et al. MOLECULES
- Sourdough volatile compounds and their contribution to bread: A review
- (2017) Cécile Pétel et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Shaping food systems towards improved nutrition: a case study on Tuscan Bread Protected Designation of Origin
- (2017) Francesca Galli et al. International Food and Agribusiness Management Review
- Development of Phenol-Enriched Olive Oil with Phenolic Compounds Extracted from Wastewater Produced by Physical Refining
- (2017) Francesca Venturi et al. Nutrients
- Maillard reaction products in bread: A novel semi-quantitative method for evaluating melanoidins in bread
- (2016) Cynthia Helou et al. FOOD CHEMISTRY
- Quality evaluation of physical properties, antinutritional factors, and antioxidant activity of bread fortified with germinated horse gram (Dolichus uniflorus) flour
- (2016) Karishma Moktan et al. Food Science & Nutrition
- Effect of Gum Type and Flaxseed Concentration on Quality of Gluten-Free Breads Made from Frozen Dough Baked in Infrared-Microwave Combination Oven
- (2015) Semin Ozge Ozkoc et al. Food and Bioprocess Technology
- Wheat bread aroma compounds in crumb and crust: A review
- (2015) Joana Pico et al. FOOD RESEARCH INTERNATIONAL
- Orange and mango by-products: Agro-industrial waste as source of bioactive compounds and botanical versus commercial description—A review
- (2015) Clarissa Hamaio Okino Delgado et al. FOOD REVIEWS INTERNATIONAL
- Plants, seaweeds, microalgae and food by-products as natural sources of functional ingredients obtained using pressurized liquid extraction and supercritical fluid extraction
- (2015) Miguel Herrero et al. TRAC-TRENDS IN ANALYTICAL CHEMISTRY
- Flaxseed-Enriched Cereal-Based Products: A Review of the Impact of Processing Conditions
- (2014) Samuel Mercier et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- The expression of a full-bodied red wine as a function of the characteristics of the glass utilized for the tasting
- (2014) F. Venturi et al. CyTA-Journal of Food
- Effect of sourdough at different concentrations on quality and shelf life of bread
- (2013) E. Torrieri et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- FLAXSEED AND FLAXSEED CAKE AS A SOURCE OF COMPOUNDS FOR FOOD INDUSTRY
- (2013) C Gutiérrez et al. Journal of Soil Science and Plant Nutrition
- Sensory evaluation and nutritional value of cakes prepared with whole flaxseed flour
- (2011) Érica Aguiar Moraes et al. Food Science and Technology
- Sourdough Technology-A Traditional Way for Wholesome Foods: A Review
- (2011) Rupesh S. Chavan et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- ENRICHMENT OF WHOLE WHEAT FLAXSEED BREAD WITH FLAXSEED OIL
- (2011) ANA CAROLINA DE AGUIAR et al. JOURNAL OF FOOD PROCESSING AND PRESERVATION
- A PROCEDURE FOR SENSORY EVALUATION OF BREAD: PROTOCOL DEVELOPED BY A TRAINED PANEL
- (2011) MONICA ELÍA JOURNAL OF SENSORY STUDIES
- Evolutionary Aspects of Diet: The Omega-6/Omega-3 Ratio and the Brain
- (2011) Artemis P. Simopoulos MOLECULAR NEUROBIOLOGY
- The Gluten-Free Diet: Safety and Nutritional Quality
- (2010) Letizia Saturni et al. Nutrients
- FLAXSEED AS A SOURCE OF FUNCTIONAL INGREDIENTS
- (2010) M Rubilar et al. Journal of Soil Science and Plant Nutrition
- The sensory quality of fresh bread: Descriptive attributes and consumer perceptions
- (2008) Samuel P. Heenan et al. FOOD RESEARCH INTERNATIONAL
Discover Peeref hubs
Discuss science. Find collaborators. Network.
Join a conversationBecome a Peeref-certified reviewer
The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.
Get Started