Carob by-products and seaweeds for the development of functional bread

Valorization of Carob's Germ and Seed Peel as Natural Antioxidant Ingredients in Gluten-Free Crackers

(2016) Ana Belen Martin-Diana et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Influence of Different Carob Fruit Flours (Ceratonia siliqua L.) on Wheat Dough Performance and Bread Quality

(2015) María V. Salinas et al.   Food and Bioprocess Technology

Wheat bread aroma compounds in crumb and crust: A review

(2015) Joana Pico et al.   FOOD RESEARCH INTERNATIONAL

Anti-Obesity Activity of the Marine Carotenoid Fucoxanthin

(2015) Maria Gammone et al.   Marine Drugs

Application and Opportunities of Pulses in Food System: A Review

(2013) Muhammad Asif et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Recent developments on new formulations based on nutrient-dense ingredients for the production of healthy-functional bread: a review

(2012) Somayeh Rahaie et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Antioxidant activity and possible bioactive components in hydrophilic and lipophilic fractions from the seaweed Halimeda incrassata

(2011) Alexis Vidal Novoa et al.   Revista Brasileira de Farmacognosia-Brazilian Journal of Pharmacognosy

Quality characteristics of low-salt restructured poultry with microbial transglutaminase and seaweed

(2010) S. Cofrades et al.   MEAT SCIENCE

Pulse proteins: Processing, characterization, functional properties and applications in food and feed

(2009) Joyce Boye et al.   FOOD RESEARCH INTERNATIONAL

Influence of different types and proportions of added edible seaweeds on characteristics of low-salt gel/emulsion meat systems

(2007) S. Cofrades et al.   MEAT SCIENCE