Texture measurement approaches in fresh and processed foods—A review
Knowledge of textural properties is important for stakeholders in the food value chain
including producers, postharvest handlers, processors, marketers and consumers. For fresh …
including producers, postharvest handlers, processors, marketers and consumers. For fresh …
Dough properties, bread quality, and associated interactions with added phenolic compounds: A review
A diet rich in phytochemical phenolics has been associated with the reduction of some
chronic diseases. Therefore, there has been a growing demand for phenolic-enriched …
chronic diseases. Therefore, there has been a growing demand for phenolic-enriched …
Microencapsulation of green tea polyphenols and its effect on incorporated bread quality
Green tea polyphenols are potential antioxidants, anti-carcinogenic and effective against
various degenerative disorders. Polyphenols are more sensitive to high temperature and …
various degenerative disorders. Polyphenols are more sensitive to high temperature and …
Bread enriched with quinoa leaves–The influence of protein–phenolics interactions on the nutritional and antioxidant quality
This paper investigates the functional and potential biological properties of bread fortified
with quinoa leaves (QL) in the light of protein–phenolic interactions. The addition of QL …
with quinoa leaves (QL) in the light of protein–phenolic interactions. The addition of QL …
Bread fortified with anthocyanin-rich extract from black rice as nutraceutical sources: Its quality attributes and in vitro digestibility
Anthocyanin-rich black rice extract powder (ABREP) as a nutraceutical source was fortified
into bread. The quality and digestibility behaviors of bread with ABREP were evaluated …
into bread. The quality and digestibility behaviors of bread with ABREP were evaluated …
The effects of grape seed extract fortification on the antioxidant activity and quality attributes of bread
The antioxidant activity change of breads added with grape seed extract (GSE) was
investigated. The results showed that bread with the addition of GSE had stronger …
investigated. The results showed that bread with the addition of GSE had stronger …
Formation of Maillard reaction products in a model bread system of different gluten-free flours
S Mildner-Szkudlarz, MB Różańska, A Siger… - Food Chemistry, 2023 - Elsevier
In this study, we determined the levels of Maillard-type products (furosine, free fluorescent
advanced glycation end products, 3-deoxyglucosone, methylglyoxal, and N-ε …
advanced glycation end products, 3-deoxyglucosone, methylglyoxal, and N-ε …
Effect of green tea powder on the quality attributes and antioxidant activity of whole-wheat flour pan bread
The effects of green tea powder (GTP) on the quality attributes and antioxidant activity of
whole-wheat flour (WWF) pan bread were studied. Crumb hardness, cell diameter, and …
whole-wheat flour (WWF) pan bread were studied. Crumb hardness, cell diameter, and …
Approaches to analysis and modeling texture in fresh and processed foods–A review
Texture analysis and modeling are important techniques in food and postharvest research
and industrial practice. A wide range of methods have been used to evaluate instrumental …
and industrial practice. A wide range of methods have been used to evaluate instrumental …
Optimization of extraction process of antioxidant compounds from yellow onion skin and their use in functional bread production
T Piechowiak, K Grzelak-Błaszczyk, R Bonikowski… - LWT, 2020 - Elsevier
The major aim of this research was to demonstrate a possible use of antioxidant compounds
isolated from onion skin in functional bread production. The scope of the research included …
isolated from onion skin in functional bread production. The scope of the research included …