Cargando…

Strategies to Formulate Value-Added Pastry Products from Composite Flours Based on Spelt Flour and Grape Pomace Powder

In recent years, sustainability has promoted new research to develop reformulation strategies for value-added food products by exploiting grape pomace. Grape pomace powder (GP) was used to substitute spelt flour (SF) at 0, 5, 10, 15, 20 and 25% to obtain three types of fortified pastry products: bis...

Descripción completa

Detalles Bibliográficos
Autores principales:	Poiana, Mariana-Atena, Alexa, Ersilia, Radulov, Isidora, Raba, Diana-Nicoleta, Cocan, Ileana, Negrea, Monica, Misca, Corina Dana, Dragomir, Christine, Dossa, Sylvestre, Suster, Gabriel
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10487000/ https://www.ncbi.nlm.nih.gov/pubmed/37685172 http://dx.doi.org/10.3390/foods12173239

Ejemplares similares

Nutritional, Physico-Chemical, Phytochemical, and Rheological Characteristics of Composite Flour Substituted by Baobab Pulp Flour (Adansonia digitata L.) for Bread Making
por: Dossa, Sylvestre, et al.
Publicado: (2023)

Exploring the Potential of Grape Pomace Extract to Inhibit Thermo-Oxidative Degradation of Sunflower Oil: From Routine Tests to ATR-FTIR Spectroscopy
por: Poiana, Mariana-Atena, et al.
Publicado: (2022)

An Overview of Effects Induced by Pasteurization and High-Power Ultrasound Treatment on the Quality of Red Grape Juice
por: Margean, Alina, et al.
Publicado: (2020)

Effect of Grape Pomace Flour in Savory Crackers: Technological, Nutritional and Sensory Properties
por: Marcos, Joana, et al.
Publicado: (2023)

Effect of Green Food Processing Technology on the Enzyme Activity in Spelt Flour
por: Leitgeb, Maja, et al.
Publicado: (2022)

Exploring Ecological Alternatives for Crop Protection Using Coriandrum sativum Essential Oil
por: Sumalan, Renata Maria, et al.
Publicado: (2019)

Bioprocessed Wholegrain Spelt Flour Improves the Quality and Physicochemical Characteristics of Wheat Bread
por: Mencin, Marjeta, et al.
Publicado: (2023)

Phytochemical screening and biological activity of Lamiaceae family plant extracts
por: Cocan, Ileana, et al.
Publicado: (2018)

Chemical, Technological, and Sensory Quality of Pasta and Bakery Products Made with the Addition of Grape Pomace Flour
por: Boff, Jaqueline Menti, et al.
Publicado: (2022)

Whole Grape Pomace Flour as Nutritive Ingredient for Enriched Durum Wheat Pasta with Bioactive Potential
por: Gerardi, Carmela, et al.
Publicado: (2023)

Influence of Carob Flour and Carob Bean Gum on Rheological Properties of Cocoa and Carob Pastry Fillings
por: Benković, Maja, et al.
Publicado: (2019)

Natural Emulsions Based on Essential Oils as Antifungal and Antimycotoxicogenic Agents on Wheat for Bakery Industry
por: Alexa, Ersilia, et al.
Publicado: (2022)

Bacterial community dynamics in spontaneous sourdoughs made from wheat, spelt, and rye wholemeal flour
por: Boreczek, Jakub, et al.
Publicado: (2020)

Lupin (Lupinus spp.)-Fortified Bread: A Sustainable, Nutritionally, Functionally, and Technologically Valuable Solution for Bakery
por: Plustea, Loredana, et al.
Publicado: (2022)

Grape Pomace as Innovative Flour for the Formulation of Functional Muffins: How Particle Size Affects the Nutritional, Textural and Sensory Properties
por: Troilo, Marica, et al.
Publicado: (2022)

Synergistic Antifungal, Allelopatic and Anti-Proliferative Potential of Salvia officinalis L., and Thymus vulgaris L. Essential Oils
por: Alexa, Ersilia, et al.
Publicado: (2018)

Exposure of bakery and pastry apprentices to airborne flour dust using PM(2.5 )and PM(10 )personal samplers
por: Mounier-Geyssant, Estelle, et al.
Publicado: (2007)

Wine grape pomace flour improves blood pressure, fasting glucose and protein damage in humans: a randomized controlled trial
por: Urquiaga, Inés, et al.
Publicado: (2015)

Bioactivity and Sensory Properties of Probiotic Yogurt Fortified with Apple Pomace Flour
por: Jovanović, Marina, et al.
Publicado: (2020)

Assessment of Mint, Basil, and Lavender Essential Oil Vapor-Phase in Antifungal Protection and Lemon Fruit Quality
por: Sumalan, Renata M., et al.
Publicado: (2020)

Phytochemical Profile and Microbiological Activity of Some Plants Belonging to the Fabaceae Family
por: Obistioiu, Diana, et al.
Publicado: (2021)

High-resolution proteomics reveals differences in the proteome of spelt and bread wheat flour representing targets for research on wheat sensitivities
por: Afzal, Muhammad, et al.
Publicado: (2020)

The endosperm microstructure, physical, thermal properties and specific milling energy of spelt (Triticum aestivum ssp. spelta) grain and flour
por: Warechowska, Małgorzata, et al.
Publicado: (2023)

Functionality of Puff Pastry Olive Pomace Oil-Based Margarines and Their Baking Performance
por: Álvarez, María Dolores, et al.
Publicado: (2023)

Chemical Composition, Antioxidant and Antimicrobial Activity of Some Types of Honey from Banat Region, Romania
por: Pătruică, Silvia, et al.
Publicado: (2022)

Strategies to Improve the Thermo-Oxidative Stability of Sunflower Oil by Exploiting the Antioxidant Potential of Blueberries Processing Byproducts
por: Metzner Ungureanu, Cristina-Ramona, et al.
Publicado: (2020)

Research on the Potential Use of Grape Seed Flour in the Bakery Industry
por: Oprea, Oana Bianca, et al.
Publicado: (2022)

Boswellia Essential Oil: Natural Antioxidant as an Effective Antimicrobial and Anti-Inflammatory Agent
por: Obiștioiu, Diana, et al.
Publicado: (2023)

Functionality and Palatability of Yogurt Produced Using Beetroot Pomace Flour Granulated with Lactic Acid Bacteria
por: Jovanović, Marina, et al.
Publicado: (2021)

The occurrence of mycotoxins in wheat from western Romania and histopathological impact as effect of feed intake
por: Alexa, Ersilia, et al.
Publicado: (2013)

The Consumption of Beef Burgers Prepared with Wine Grape Pomace Flour Improves Fasting Glucose, Plasma Antioxidant Levels, and Oxidative Damage Markers in Humans: A Controlled Trial
por: Urquiaga, Inés, et al.
Publicado: (2018)

Quality Assessment of Cookies Made from Composite Flours Containing Malted Barley Flour and Wheat Flour
por: Jukić, Marko, et al.
Publicado: (2022)

Development and Physico-Chemical Characterization of Healthy Puff Pastry Margarines Made from Olive-Pomace Oil
por: Álvarez, María Dolores, et al.
Publicado: (2022)

Functionality and Storability of Cookies Fortified at the Industrial Scale with up to 75% of Apple Pomace Flour Produced by Dehydration
por: Zlatanović, Snežana, et al.
Publicado: (2019)

British Pastry
Publicado: (1883)

Teeth and Flour
por: Cutter, Ephraim
Publicado: (1878)

Wheat and Flour
Publicado: (1876)

The Flour of the Family
Publicado: (1875)

Wholesome Flour
Publicado: (1876)

Wheat and Flour
por: Holbrook, M. L.
Publicado: (1876)

Cannot write session to /tmp/vufind_sessions/sess_2a61h5j819eu8aq76s3b8g8tn6