Innovations in Wheat Bread: Using Food Industry By-Products for Better Quality and Nutrition
P Zarzycki, A Wirkijowska, D Teterycz, P Łysakowska - Applied Sciences, 2024 - mdpi.com
The evolution of wheat bread as a dietary staple underscores its essential role in providing
energy, protein, fiber, and vital nutrients. To address contemporary health challenges such …
energy, protein, fiber, and vital nutrients. To address contemporary health challenges such …
Effect of enriching with fermented green olive pulp on bioactive compounds, antioxidant activities, phenolic compounds, fatty acids and sensory properties of wheat …
F Al‐Juhaimi, IA Mohamed Ahmed… - … Journal of Food …, 2024 - Wiley Online Library
In this study, the effect of bread enriched with fermented green olive pulp at different
concentrations (control (0%), 5%, 10%, 20%) on bioactive properties, phenolics and sensory …
concentrations (control (0%), 5%, 10%, 20%) on bioactive properties, phenolics and sensory …
Effect of partial substitution of wheat flour with freeze-dried olive pomace on the technological, nutritional, and sensory properties of bread
P Dahdah, R Cabizza, MG Farbo, C Fadda… - Frontiers in Sustainable … - frontiersin.org
In the last years, olive pomace, a by-product of olive oil extraction, has shown great interest.
The work aims to valorize the olive pomace of two Sardinian olive cultivars, Bosana and …
The work aims to valorize the olive pomace of two Sardinian olive cultivars, Bosana and …