Physicochemical Characteristics, Antioxidant Properties, Aroma Profile, and Sensory Qualities of Value-Added Wheat Breads Fortified with Post-Distillation Solid Wastes of Aromatic Plants

The influence of incorporation of post-distillation solid wastes of the aromatic plants (SWAP), oregano, rosemary, lemon balm, and spearmint into wheat breads at 1% and 2% levels on their physicochemical and sensorial properties, and antioxidant and volatile profiles were investigated. SWAP breads h...

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Detalles Bibliográficos
Autores principales: Nouska, Chrysanthi, Irakli, Maria, Georgiou, Miltiadis, Lytou, Anastasia E., Skendi, Adriana, Bouloumpasi, Elisavet, Chatzopoulou, Paschalina, Biliaderis, Costas G., Lazaridou, Athina
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10648853/
https://www.ncbi.nlm.nih.gov/pubmed/37959126
http://dx.doi.org/10.3390/foods12214007

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10648853/
https://www.ncbi.nlm.nih.gov/pubmed/37959126
http://dx.doi.org/10.3390/foods12214007

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