Novel Gluten-Free Bread with an Extract from Flaxseed By-Product: The Relationship between Water Replacement Level and Nutritional Value, Antioxidant Properties, and Sensory Quality.

Krupa-Kozak, Urszula; Baczek, Natalia; Capriles, Vanessa D; Lopusiewicz, Lukasz

Krupa-Kozak, Urszula; Baczek, Natalia; Capriles, Vanessa D; Lopusiewicz, Lukasz.

Afiliación

Krupa-Kozak U; Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Tuwima 10 Street, 10-748 Olsztyn, Poland.
Baczek N; Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Tuwima 10 Street, 10-748 Olsztyn, Poland.
Capriles VD; Laboratory of Food Technology and Nutrition, Department of Biosciences, Institute of Health and Society, Federal University of São Paulo, Santos 11015-020, Brazil.
Lopusiewicz L; Center of Bioimmobilisation and Innovative Packaging Materials, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology, Klemensa Janickiego 35 Street, 71-270 Szczecin, Poland.

Molecules ; 27(9)2022 Apr 21.

Article en En | MEDLINE | ID: mdl-35566041

Asunto(s)

Lino; Eliminación de Residuos; Antioxidantes/farmacología; Pan; Valor Nutritivo; Extractos Vegetales; Agua

Palabras clave

Linum usitatissimum L.; QDA; bioactive potential; bread quality; breadmaking; co-product revalorization; flaxseed oil; gluten-free products; post-production waste

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Eliminación de Residuos / Lino Idioma: En Revista: Molecules Asunto de la revista: BIOLOGIA Año: 2022 Tipo del documento: Article País de afiliación: Polonia Pais de publicación: Suiza

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