Cargando…

Application of Broccoli Leaf Powder in Gluten-Free Bread: An Innovative Approach to Improve Its Bioactive Potential and Technological Quality

In comparison to conventional bread, gluten-free bread (GF) shows many post-baking defects and a lower nutritional and functional value. Although broccoli leaves are perceived as waste products, they are characterised by a high content of nutrients and bioactive compounds. The present study evaluate...

Descripción completa

Detalles Bibliográficos
Autores principales:	Krupa-Kozak, Urszula, Drabińska, Natalia, Bączek, Natalia, Šimková, Kristýna, Starowicz, Małgorzata, Jeliński, Tomasz
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8069453/ https://www.ncbi.nlm.nih.gov/pubmed/33918917 http://dx.doi.org/10.3390/foods10040819

Ejemplares similares

High-Quality Gluten-Free Sponge Cakes without Sucrose: Inulin-Type Fructans as Sugar Alternatives
por: Krupa-Kozak, Urszula, et al.
Publicado: (2020)

Application of Dairy Proteins as Technological and Nutritional Improvers of Calcium-Supplemented Gluten-Free Bread
por: Krupa-Kozak, Urszula, et al.
Publicado: (2013)

Valorisation of Broccoli By-Products: Technological, Sensory and Flavour Properties of Durum Pasta Fortified with Broccoli Leaf Powder
por: Drabińska, Natalia, et al.
Publicado: (2022)

Calcium in Gluten-Free Life: Health-Related and Nutritional Implications
por: Krupa-Kozak, Urszula, et al.
Publicado: (2016)

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
por: Krupa-Kozak, Urszula, et al.
Publicado: (2022)

Intestinal Permeability in Children with Celiac Disease after the Administration of Oligofructose-Enriched Inulin into a Gluten-Free Diet—Results of a Randomized, Placebo-Controlled, Pilot Trial
por: Drabińska, Natalia, et al.
Publicado: (2020)

The effect of oligofructose-enriched inulin supplementation on gut microbiota, nutritional status and gastrointestinal symptoms in paediatric coeliac disease patients on a gluten-free diet: study protocol for a pilot randomized controlled trial
por: Krupa-Kozak, Urszula, et al.
Publicado: (2017)

A Randomized, Placebo-Controlled, Pilot Clinical Trial to Evaluate the Effect of Supplementation with Prebiotic Synergy 1 on Iron Homeostasis in Children and Adolescents with Celiac Disease Treated with a Gluten-Free Diet
por: Feruś, Klaudia, et al.
Publicado: (2018)

Plasma profile and urine excretion of amino acids in children with celiac disease on gluten-free diet after oligofructose-enriched inulin intervention: results of a randomised placebo-controlled pilot study
por: Drabińska, Natalia, et al.
Publicado: (2018)

Beneficial Effect of Oligofructose-Enriched Inulin on Vitamin D and E Status in Children with Celiac Disease on a Long-Term Gluten-Free Diet: A Preliminary Randomized, Placebo-Controlled Nutritional Intervention Study
por: Drabińska, Natalia, et al.
Publicado: (2018)

The Effect of Oligofructose-Enriched Inulin on Faecal Bacterial Counts and Microbiota-Associated Characteristics in Celiac Disease Children Following a Gluten-Free Diet: Results of a Randomized, Placebo-Controlled Trial
por: Drabińska, Natalia, et al.
Publicado: (2018)

The Profile of Urinary Headspace Volatile Organic Compounds After 12-Week Intake of Oligofructose-Enriched Inulin by Children and Adolescents with Celiac Disease on a Gluten-Free Diet: Results of a Pilot, Randomized, Placebo-Controlled Clinical Trial
por: Drabińska, Natalia, et al.
Publicado: (2019)

Anticancer and Antioxidant Activity of Bread Enriched with Broccoli Sprouts
por: Gawlik-Dziki, Urszula, et al.
Publicado: (2014)

Effect of Flaxseed Oil Cake Extract on the Microbial Quality, Texture and Shelf Life of Gluten-Free Bread
por: Łopusiewicz, Łukasz, et al.
Publicado: (2023)

A targeted metabolomic protocol for quantitative analysis of volatile organic compounds in urine of children with celiac disease
por: Drabińska, Natalia, et al.
Publicado: (2018)

Nutritional Value and Biological Activity of Gluten-Free Bread Enriched with Cricket Powder
por: Kowalczewski, Przemysław Łukasz, et al.
Publicado: (2021)

Spray-Drying Impact the Physicochemical Properties and Formation of Maillard Reaction Products Contributing to Antioxidant Activity of Camelina Press Cake Extract
por: Drozłowska, Emilia, et al.
Publicado: (2023)

Physico-chemical properties of an innovative gluten-free, low-carbohydrate and high protein-bread enriched with pea protein powder
por: Wójcik, Monika, et al.
Publicado: (2021)

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

Apple Pomace as a Source of Bioactive Polyphenol Compounds in Gluten-Free Breads
por: Gumul, Dorota, et al.
Publicado: (2021)

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

Glycemic Response and Bioactive Properties of Gluten-Free Bread with Yoghurt or Curd-Cheese Addition
por: Graça, Carla, 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)

Gluten-Free Bread with Cricket Powder—Mechanical Properties and Molecular Water Dynamics in Dough and Ready Product
por: Kowalczewski, Przemysław Łukasz, et al.
Publicado: (2019)

Effect of Mealworm Powder Substitution on the Properties of High-Gluten Wheat Dough and Bread Based on Different Baking Methods
por: Xie, Xinyuan, et al.
Publicado: (2022)

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

Gluten-Free Bread Enriched with Artichoke Leaf Extract In Vitro Exerted Antioxidant and Anti-Inflammatory Properties
por: Vacca, Mirco, et al.
Publicado: (2023)

Research progress on the utilization technology of broccoli stalk, leaf resources, and the mechanism of action of its bioactive substances
por: Yan, Lu, et al.
Publicado: (2023)

Administration of Inulin-Supplemented Gluten-Free Diet Modified Calcium Absorption and Caecal Microbiota in Rats in a Calcium-Dependent Manner
por: Krupa-Kozak, Urszula, et al.
Publicado: (2017)

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)

Tetraselmis chuii as a Sustainable and Healthy Ingredient to Produce Gluten-Free Bread: Impact on Structure, Colour and Bioactivity
por: Nunes, Maria Cristiana, et al.
Publicado: (2020)

Extruded Preparations with Sour Cherry Pomace Influence Quality and Increase the Level of Bioactive Components in Gluten-Free Breads
por: Gumul, Dorota, 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)

Variation in the Accumulation of Phytochemicals and Their Bioactive Properties among the Aerial Parts of Cauliflower
por: Drabińska, Natalia, et al.
Publicado: (2021)

Technological, Nutritional and Sensory Properties of an Innovative Gluten-Free Double-Layered Flat Bread Enriched with Amaranth Flour
por: Piga, Antonio, et al.
Publicado: (2021)

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

Comparison of Three Extraction Techniques for the Determination of Volatile Flavor Components in Broccoli
por: Wieczorek, Martyna Natalia, et al.
Publicado: (2020)

Wheat Bread Supplemented with Agaricus bisporus Powder: Effect on Bioactive Substances Content and Technological Quality
por: Sławińska, Aneta, et al.
Publicado: (2022)

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

Cannot write session to /tmp/vufind_sessions/sess_tr9hn5rl6vedin65si6etketha