Effects of pomegranate seed flour on dough rheology and bread quality

Improvement of texture and sensory properties of cakes by addition of potato peel powder with high level of dietary fiber and protein

(2017) Khawla Ben Jeddou et al.   FOOD CHEMISTRY

Dehydration of gluten matrix as a result of dietary fibre addition – A study on model flour with application of FT-IR spectroscopy

(2017) Agnieszka Nawrocka et al.   JOURNAL OF CEREAL SCIENCE

Effect of green tea powder on the quality attributes and antioxidant activity of whole-wheat flour pan bread

(2017) Jingming Ning et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Physico-chemical and sensory properties of bread enriched with lemon pomace fiber

(2016) R.-Ch. Chang et al.   CZECH JOURNAL OF FOOD SCIENCES

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

Characteristics of Relationships Between Structure of Gluten Proteins and Dough Rheology – Influence of Dietary Fibres Studied by FT-Raman Spectroscopy

(2015) Agnieszka Nawrocka et al.   Food Biophysics

Pomegranate peel and peel extracts: Chemistry and food features

(2015) Saeed Akhtar et al.   FOOD CHEMISTRY

The effect of pineapple core fiber on dough rheology and the quality of mantou

(2015) Sy-Yu Shiau et al.   JOURNAL OF FOOD AND DRUG ANALYSIS

Quality characteristics and antioxidant properties of breads incorporated with pomegranate whole fruit bagasse

(2015) Soumya Bhol et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Antioxidant capacity versus chemical safety of wheat bread enriched with pomegranate peel powder

(2013) Arzu Altunkaya et al.   Food & Function

Dietary fibre and phytochemical characteristics of fruit and vegetable by-products and their recent applications as novel ingredients in food products

(2012) Norah O'Shea et al.   Innovative Food Science & Emerging Technologies

Pomegranate peel and fruit extracts: A review of potential anti-inflammatory and anti-infective effects

(2012) Tariq Ismail et al.   JOURNAL OF ETHNOPHARMACOLOGY

Pomegranate seed oil, a rich source of punicic acid, prevents diet-induced obesity and insulin resistance in mice

(2011) Irene O.C.M. Vroegrijk et al.   FOOD AND CHEMICAL TOXICOLOGY

Antioxidant properties and phytochemical composition of China-grown pomegranate seeds

(2011) Pu Jing et al.   FOOD CHEMISTRY

Use of grape by-product as a source of dietary fibre and phenolic compounds in sourdough mixed rye bread

(2011) Sylwia Mildner-Szkudlarz et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Total Phenolic Content, Consumer Acceptance, and Instrumental Analysis of Bread Made with Grape Seed Flour

(2011) Clifford Hoye Jr et al.   JOURNAL OF FOOD SCIENCE

DEFATTED STRAWBERRY AND BLACKCURRANT SEEDS AS FUNCTIONAL INGREDIENTS OF GLUTEN-FREE BREAD

(2011) JAROSŁAW KORUS et al.   JOURNAL OF TEXTURE STUDIES

EFFECT OF THE ADDITION OF DEFATTED DATE SEEDS ON WHEAT DOUGH PERFORMANCE AND BREAD QUALITY

(2010) MOHAMED ALI BOUAZIZ et al.   JOURNAL OF TEXTURE STUDIES

Evaluation of antioxidant, rheological and sensorial properties of wheat flour dough and bread containing ginger powder

(2010) Federica Balestra et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of Artichoke (Cynara scolymus L.) Fiber on Textural and Sensory Qualities of Wheat Bread

(2009) M.J. Frutos et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Mango peel powder: A potential source of antioxidant and dietary fiber in macaroni preparations

(2009) C.M. Ajila et al.   Innovative Food Science & Emerging Technologies

Antioxidant activity and dietary fibre of Prensal Blanc white grape (Vitis vinifera) by-products

(2008) Antonia Llobera et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of soluble dietary fibre addition on rheological and breadmaking properties of wheat doughs

(2008) Donatella Peressini et al.   JOURNAL OF CEREAL SCIENCE

Safety assessment of ellagic acid, a food additive, in a subchronic toxicity study using F344 rats

(2007) M. Tasaki et al.   FOOD AND CHEMICAL TOXICOLOGY