2023
DOI: 10.1016/j.ifset.2023.103517
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Rubus idaeus by-products: Sustainable improvement of the antioxidant value of sourdough bread by a new end-use of exhausted seeds still containing bioactive compounds

Raimondo Gaglio,
Lorenza La Rosa,
Graziella Serio
et al.
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Cited by 2 publications
(1 citation statement)
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“…Gaglio et al [13] also observed a similar behavior in crumb parameters when processing breads using sourdough technology in the presence of ASP. These results align with previous findings: the addition of Rubus idaeus seed powder similarly increased cell density and void fraction while decreasing mean cell area in breads produced via sourdough fermentation [55]. Rubel et al [54] Additionally, Rubel et al [54] reported that changes in crumb structure parameters depend on the percentage of fibre enrichment, as seen with inulin-rich carbohydrate powder extracted from Jerusalem artichoke tubers or chicory.…”
Section: Image Analysis Of Crumb Structuresupporting
confidence: 88%
“…Gaglio et al [13] also observed a similar behavior in crumb parameters when processing breads using sourdough technology in the presence of ASP. These results align with previous findings: the addition of Rubus idaeus seed powder similarly increased cell density and void fraction while decreasing mean cell area in breads produced via sourdough fermentation [55]. Rubel et al [54] Additionally, Rubel et al [54] reported that changes in crumb structure parameters depend on the percentage of fibre enrichment, as seen with inulin-rich carbohydrate powder extracted from Jerusalem artichoke tubers or chicory.…”
Section: Image Analysis Of Crumb Structuresupporting
confidence: 88%