Results 151 to 160 of about 27,519 (235)

Grifola frondosa as a natural additive enhancing antioxidant activity and nutritional value in gluten-free bread. [PDF]

Sci Rep
Kobus Z, Krzywicka M, Blicharz-Kania A, Bosacka A, Pecyna A, Ivanišová E, Kozłowicz K, Kovačiková E, Ślusarczyk L, Matwijczuk A, Krajewska M.   +10 more
europepmc   +1 more source

The Role of Xanthan Gum and Hydroxypropyl Methylcellulose in Gluten-Free Bread: A Study of Physical Characteristics, Texture, and Nutrition. [PDF]

Food Sci Nutr
Fetriyuna F, Salma AN, Harlina PW, Yarlina VP, Purwestri RC.   +4 more
europepmc   +1 more source

Sorghum (Sorghum bicolor L. Moench) Gluten-Free Bread: The Effect of Milling Conditions on the Technological Properties and In Vitro Bioaccessibility of Polyphenols and Minerals. [PDF]

Foods, 2023
Curti MI, Palavecino PM, Savio M, Baroni MV, Ribotta PD.   +4 more
europepmc   +1 more source

FTIR-Based Study of Starch Retrogradation and Protein Structure in Chickpea-Enriched Gluten-Free Bread During Storage. [PDF]

Foods
Lončarić P, Jukić M, Cozmuta AM, Cozmuta LGM, Uivarasan AM, Pichler A, Lučan Čolić M, Lukinac J.   +7 more
europepmc   +1 more source

Gluten-Free Bread Enriched with Artichoke Leaf Extract In Vitro Exerted Antioxidant and Anti-Inflammatory Properties. [PDF]

Antioxidants (Basel), 2023
Vacca M, Pinto D, Annunziato A, Ressa A, Calasso M, Pontonio E, Celano G, De Angelis M.   +7 more
europepmc   +1 more source

The Improved Quality of Gluten-Free Bread Due to the Use of Flaxseed Oil Cake: A Comprehensive Study Evaluating Nutritional Value, Technological Properties, and Sensory Quality. [PDF]

Foods, 2023
Oliveira D, Starowicz M, Ostaszyk A, Łopusiewicz Ł, Ferreira IMPLVO, Pinto E, Krupa-Kozak U.   +6 more
europepmc   +1 more source

Enhancing Gluten-Free Bread With Whole Flours From Forage Palm, Buckwheat, and Teff: Physicochemical Composition, Technological Properties, and Sensory Evaluation. [PDF]

J Food Sci
Araújo MA, Neves NA, Andressa I, Amaral TN, Schmiele M.   +4 more
europepmc   +1 more source

The effect of fruit pomace addition on the color, texture and sensory properties of gluten-free bread. [PDF]

Sci Rep
Pecyna A, Krzywicka M, Buczaj A, Blicharz-Kania A, Kobus Z.   +4 more
europepmc   +1 more source

Effect of Flaxseed Oil Cake Extract on the Microbial Quality, Texture and Shelf Life of Gluten-Free Bread. [PDF]

Foods, 2023
Łopusiewicz Ł, Kowalczewski PŁ, Baranowska HM, Masewicz Ł, Amarowicz R, Krupa-Kozak U.   +5 more
europepmc   +1 more source

Optimization of Gluten-Free Bread Formulation Using Whole Sorghum-Based Flour by Response Surface Methodology. [PDF]

Foods
Rodríguez-España M, Figueroa-Hernández CY, Suárez-Quiroz ML, Canelo-Álvarez F, de Dios Figueroa-Cárdenas J, González-Ríos O, Rayas-Duarte P, Hernández-Estrada ZJ.   +7 more
europepmc   +1 more source