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Enrichment of bread with fruits and vegetables: Trends and strategies to increase functionality
ReviewAbstract: Background and objectives: Functional foods have become a reality that can complete the nutritionalPalabras claves:bioactive, bread, BreadmakingAutores:Betoret E., Cristina M. RosellFuentes:scopusEffect of particle size on functional properties of Brassica napobrassica leaves powder. Starch interactions and processing impact
ArticleAbstract: The aim of this work was to determine the physicochemical and functional properties of a Brassica naPalabras claves:Antiradical activity, fractionation, maize, PHENOLIC COMPOUNDS, Rice, starch, Vegetable powderAutores:Betoret E., Cristina M. RosellFuentes:scopusImproved nutritional and dietary quality of breads
Book PartAbstract: Different types of breads exist worldwide, but those made with wheat are the most common products. CPalabras claves:bread, enrichment, flour, Fortification, micronutrients, WheatAutores:Betoret E., Cristina M. RosellFuentes:scopus