Cargando…

Effect of Addition of Green Coffee Parchment on Structural, Qualitative and Chemical Properties of Gluten-Free Bread

Green coffee parchment (GCP) is becoming interesting, due to the diffusion of wet processing in which coffee parchment is collected separately; it is one of the less studied coffee by-products, but it is reported to be rich in phenolic compounds and dietary fiber. The addition of GCP (355–500 μm) at...

Descripción completa

Detalles Bibliográficos
Autores principales:	Littardi, Paola, Rinaldi, Massimiliano, Grimaldi, Maria, Cavazza, Antonella, Chiavaro, Emma
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2020
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7822001/ https://www.ncbi.nlm.nih.gov/pubmed/33375002 http://dx.doi.org/10.3390/foods10010005

Ejemplares similares

Impact of Ohmic Heating and High Pressure Processing on Qualitative Attributes of Ohmic Treated Peach Cubes in Syrup
por: Rinaldi, Massimiliano, et al.
Publicado: (2020)

Thin‐layer drying of parchment Arabica coffee by controlling temperature and relative humidity
por: Phitakwinai, Sutida, et al.
Publicado: (2019)

Parchment Paper
Publicado: (1871)

Alginate-based microparticles structured with different biopolymers and enriched with a phenolic-rich olive leaves extract: A physico-chemical characterization
por: Flamminii, Federica, et al.
Publicado: (2021)

Effects of green coffee bean flour fortification on the chemical and nutritional properties of gluten-free cake
por: Gomes, Winston Pinheiro Claro, et al.
Publicado: (2022)

Influence of Coffee Variety and Processing on the Properties of Parchments as Functional Bioadditives for Biobased Poly(butylene succinate) Composites
por: Rennert, Mirko, et al.
Publicado: (2023)

Physical Chemical Investigation of Gamma-Irradiated Parchment for Preservation of Cultural Heritage
por: Lungu, Ion Bogdan, et al.
Publicado: (2023)

High Protein Substitutes for Gluten in Gluten-Free Bread
por: Skendi, Adriana, et al.
Publicado: (2021)

Animal species identification in parchments by light
por: Alvarez, Angel Martin Fernandez, et al.
Publicado: (2019)

Chemical Composition and Glycemic Index of Gluten-Free Bread Commercialized in Brazil
por: Romão, Bernardo, et al.
Publicado: (2020)

Effect of Coffee Cascara Dietary Fiber on the Physicochemical, Nutritional and Sensory Properties of a Gluten-Free Bread Formulation
por: Rios, Maria Belen, et al.
Publicado: (2020)

Glycemic Response and Bioactive Properties of Gluten-Free Bread with Yoghurt or Curd-Cheese Addition
por: Graça, Carla, et al.
Publicado: (2020)

Effects of isopropanol on collagen fibrils in new parchment
por: Gonzalez, Lee G, et al.
Publicado: (2012)

Parchment signed at LEP Ground-breaking Ceremony
Publicado: (1983)

Cytoprotective Compounds Interfere with the Nutraceutical Potential of Bread Supplemented with Green Coffee Beans
por: Gawlik-Dziki, Urszula, et al.
Publicado: (2019)

Gluten-Free Bread and Bakery Products Technology
por: Šmídová, Zuzana, et al.
Publicado: (2022)

The Integration of Metagenomics and Chemical Physical Techniques Biodecoded the Buried Traces of the Biodeteriogens of Parchment Purple Spots
por: Perini, Nicoletta, et al.
Publicado: (2020)

Fundamental Study on the Impact of Gluten-Free Starches on the Quality of Gluten-Free Model Breads
por: Horstmann, Stefan W., et al.
Publicado: (2016)

Prototype Gluten-Free Breads from Processed Durum Wheat: Use of Monovarietal Flours and Implications for Gluten Detoxification Strategies
por: Pilolli, Rosa, et al.
Publicado: (2020)

The Availability and Nutritional Adequacy of Gluten-Free Bread and Pasta
por: Allen, Beatrice, et al.
Publicado: (2018)

Recent practical researches in the development of gluten-free breads
por: Yano, Hiroyuki
Publicado: (2019)

Unmasking the measles-like parchment discoloration: molecular and microanalytical approach
por: Piñar, Guadalupe, et al.
Publicado: (2015)

Effect of Thermoresponsive Xyloglucan on the Bread-Making Properties and Preservation of Gluten-Free Rice-Flour Bread
por: Fujii, Keiko, et al.
Publicado: (2023)

Overview on the General Approaches to Improve Gluten-Free Pasta and Bread
por: Padalino, Lucia, et al.
Publicado: (2016)

Preparation and quality evaluation of potato steamed bread with wheat gluten
por: Zhao, Beibei, et al.
Publicado: (2020)

The effect of Quinoa flour and enzymes on the quality of gluten‐free bread
por: Azizi, Saadat, et al.
Publicado: (2020)

Antistaling properties of encapsulated maltogenic amylase in gluten‐free bread
por: Haghighat‐Kharazi, Sepideh, et al.
Publicado: (2020)

Mechanical, sensory, and consumer evaluation of ketogenic, gluten‐free breads
por: Gillespie, Rachel, et al.
Publicado: (2021)

Psyllium Improves the Quality and Shelf Life of Gluten-Free Bread
por: Fratelli, Camilly, et al.
Publicado: (2021)

Can Citrus Fiber Improve the Quality of Gluten-Free Breads?
por: Bugarín, Raquel, et al.
Publicado: (2023)

Reduced-Gliadin Wheat Bread: An Alternative to the Gluten-Free Diet for Consumers Suffering Gluten-Related Pathologies
por: Gil-Humanes, Javier, et al.
Publicado: (2014)

Tracking the British agricultural revolution through the isotopic analysis of dated parchment
por: Doherty, Sean P., et al.
Publicado: (2023)

A Comparative Study of the Bioavailability of Fe, Cu and Zn from Gluten-Free Breads Enriched with Natural and Synthetic Additives
por: Rogaska, Anna, et al.
Publicado: (2020)

Determination and Comparison of the Lipid Profile and Sodium Content of Gluten-Free and Gluten-Containing Breads from the Spanish Market
por: Tres, Alba, et al.
Publicado: (2020)

Harmonizing Drying Time, Layer Thickness, and Drier Zones for Drying Kinetics: Quality and Safety of Solar Tunnel-Dried Wet-Processed Parchment Coffee (Coffea arabica L.)
por: Abdissa, Zenaba Kadir, et al.
Publicado: (2023)

Gluten quality of bread wheat is associated with activity of RabD GTPases
por: Tyler, Adam M, et al.
Publicado: (2015)

Acorn Flour as a Source of Bioactive Compounds in Gluten-Free Bread
por: Beltrão Martins, Rita, et al.
Publicado: (2020)

Amorphophallus konjac: A Novel Alternative Flour on Gluten-Free Bread
por: Laignier, Fernanda, et al.
Publicado: (2021)

Okara-Enriched Gluten-Free Bread: Nutritional, Antioxidant and Sensory Properties
por: Pešić, Mirjana B., et al.
Publicado: (2023)

Sunflower seed cake as a source of nutrients in gluten-free bread
por: Blicharz-Kania, Agata, et al.
Publicado: (2023)

Cannot write session to /tmp/vufind_sessions/sess_qinmvlnff4qmdk4n4b3lv6isji