Study on the physical and antioxidant properties of gluten-free bread with brown algae
出版年份 2016 全文链接
标题
Study on the physical and antioxidant properties of gluten-free bread with brown algae
作者
关键词
-
出版物
CyTA-Journal of Food
Volume 15, Issue 2, Pages 196-203
出版商
Informa UK Limited
发表日期
2016-12-06
DOI
10.1080/19476337.2016.1236839
参考文献
相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。- Optimization of ultrasound-assisted extraction and LC-ESI–MS/MS analysis of phenolic acids from Brassica oleracea L. var. sabellica
- (2016) Anna Oniszczuk et al. INDUSTRIAL CROPS AND PRODUCTS
- Influence of different extraction methods on the quantification of selected flavonoids and phenolic acids from Tilia cordata inflorescence
- (2015) Anna Oniszczuk et al. INDUSTRIAL CROPS AND PRODUCTS
- Effect of transglutaminase additive on the quality of gluten-free bread
- (2014) Elżbieta Dłużewska et al. CyTA-Journal of Food
- Effect of adding fresh and freeze-dried buckwheat sourdough on gluten-free bread quality
- (2014) Renata Różyło et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Novel Application of Freeze-Dried Amaranth Sourdough in Gluten-Free Bread Production
- (2014) Renata Różyło et al. JOURNAL OF FOOD PROCESS ENGINEERING
- Texture and Sensory Evaluation of Composite Wheat-Oat Bread Prepared with Novel Two-Phase Method Using Oat Yeast-Fermented Leaven
- (2014) Renata Różyło et al. JOURNAL OF TEXTURE STUDIES
- Effect of Carob Flour Addition on the Rheological Properties of Gluten-Free Breads
- (2013) K. Tsatsaragkou et al. Food and Bioprocess Technology
- Changes in the physical and the sensorial properties of wheat bread caused by interruption and slowing of the fermentation of yeast-based leaven
- (2013) Renata Różyło et al. JOURNAL OF CEREAL SCIENCE
- Relationship between instrumental parameters and sensory characteristics in gluten-free breads
- (2012) María Estela Matos et al. EUROPEAN FOOD RESEARCH AND TECHNOLOGY
- Investigation of product quality, sensory profile and ultrastructure of breads made from a range of commercial gluten-free flours compared to their wheat counterparts
- (2012) Anna-Sophie Hager et al. EUROPEAN FOOD RESEARCH AND TECHNOLOGY
- Quality and antioxidant properties of breads enriched with dry onion (Allium cepa L.) skin
- (2012) Urszula Gawlik-Dziki et al. FOOD CHEMISTRY
- The role of buckwheat and HPMC on the breadmaking properties of some commercial gluten-free bread mixtures
- (2012) Manuela Mariotti et al. FOOD HYDROCOLLOIDS
- Antioxidant activity of brown alga Saccharina bongardiana from Kamchatka (Pacific coast of Russia). A methodological approach
- (2012) Lizette Auezova et al. JOURNAL OF APPLIED PHYCOLOGY
- Determining the Heterogeneity of Wheat Breadcrumb Texture Baked Using Two Different Methods: New Application
- (2011) Renata Różyło INTERNATIONAL JOURNAL OF FOOD PROPERTIES
- Quality and antioxidant properties of bread containing turmeric (Curcuma longa L.) cultivated in South Korea
- (2010) Ho S. Lim et al. FOOD CHEMISTRY
- Minerals, PUFAs and antioxidant properties of some tropical seaweeds from Saurashtra coast of India
- (2010) Manoj Kumar et al. JOURNAL OF APPLIED PHYCOLOGY
- Total phenolic compounds, radical scavenging and metal chelation of extracts from Icelandic seaweeds
- (2009) Tao Wang et al. FOOD CHEMISTRY
- In vitro and in vivo antioxidant activity of Pinus koraiensis seed extract containing phenolic compounds
- (2009) Xiao-Yu Su et al. FOOD CHEMISTRY
- Radical scavenging capacity and cytoprotective effect of enzymatic digests of Ishige okamurae
- (2008) Soo-Jin Heo et al. JOURNAL OF APPLIED PHYCOLOGY
- Microstructure, fundamental rheology and baking characteristics of batters and breads from different gluten-free flours treated with a microbial transglutaminase
- (2007) Stefano Renzetti et al. JOURNAL OF CEREAL SCIENCE
Find Funding. Review Successful Grants.
Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.
ExploreBecome a Peeref-certified reviewer
The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.
Get Started