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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

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