Cauliflower by-products as functional ingredient in bakery foods: Fortification of pizza with glucosinolates, carotenoids and phytosterols

Industrial cauliflower by-products still represent a no-value food waste, even though they are rich in bioactive compounds. With the aim of valorizing them, optimized special flours rich in glucobrassicin, lutein, β-carotene, and β-sitosterol obtained from leaves, orange and violet stalks were used...

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Detalles Bibliográficos
Autores principales: Nartea, Ancuta, Fanesi, Benedetta, Pacetti, Deborah, Lenti, Lucia, Fiorini, Dennis, Lucci, Paolo, Frega, Natale G., Falcone, Pasquale M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9860266/
https://www.ncbi.nlm.nih.gov/pubmed/36691589
http://dx.doi.org/10.1016/j.crfs.2023.100437

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9860266/
https://www.ncbi.nlm.nih.gov/pubmed/36691589
http://dx.doi.org/10.1016/j.crfs.2023.100437

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