Bioactive Properties of Bread Formulated with Plant-based Functional Ingredients Before Consumption and Possible Links with Health Outcomes After Consumption- A Review.

Autor: Amoah I; Faculty of Health and Environmental Sciences, Auckland University of Technology, Auckland, 1010, New Zealand. isaacamoah@knust.edu.gh.; Riddet Institute, Massey University, Private Bag 11222, Palmerston North, 4442, New Zealand. isaacamoah@knust.edu.gh.; Department of Biochemistry and Biotechnology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana. isaacamoah@knust.edu.gh., Cairncross C; Faculty of Health and Environmental Sciences, Auckland University of Technology, Auckland, 1010, New Zealand., Osei EO; Department of Biochemistry and Biotechnology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana., Yeboah JA; Department of Biochemistry and Biotechnology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana., Cobbinah JC; Department of Biochemistry and Biotechnology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana., Rush E; Faculty of Health and Environmental Sciences, Auckland University of Technology, Auckland, 1010, New Zealand. elaine.rush@aut.ac.nz.; Riddet Institute, Massey University, Private Bag 11222, Palmerston North, 4442, New Zealand. elaine.rush@aut.ac.nz.

Publikováno v: Plant foods for human nutrition (Dordrecht, Netherlands) [Plant Foods Hum Nutr] 2022 Sep; Vol. 77 (3), pp. 329-339. Date of Electronic Publication: 2022 Jul 20.