Addition of phenolic compounds to bread: antioxidant benefits and impact on food structure and sensory characteristics

Addition of phenolic compounds to bread: antioxidant benefits and impact on food structure and sensory characteristics

The use of flours or phenolic extracts obtained from non-traditional sources or agri-food industry by-products has been a strategy used to formulate new bakery products with characteristics of a functional food. However, phenolic compounds present great structural diversity, as well as the ability t...

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Bibliografski detalji
Daljnji autori:	Alvarez-Parrilla, Emilio, Martinez Ruiz, Nina Del Rocio, de la Rosa, Laura A., Vázquez-Flores, Alma A., Gaytán-Martínez, Marcela
Format:	Artículo
Jezik:	en_US
Izdano:	2021
Teme:	Condensed tannins hydrolysable tannins phenolic acids gluten food rheology food texture protein-phenolic interactions disulfide bonds non-covalent interactions info:eu-repo/classification/cti/6
Online pristup:	https://doi.org/10.1186/s43014-021-00068-8 https://fppn.biomedcentral.com/articles/10.1186/s43014-021-00068-8
Oznake:	Dodaj oznaku Bez oznaka, Budi prvi tko označuje ovaj zapis!

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