Zobrazeno 1 - 10
of 85
pro vyhledávání: '"fortified bread"'
Autor:
Erdi Eren, Murat Reis Akkaya
Publikováno v:
Czech Journal of Food Sciences, Vol 42, Iss 3, Pp 216-223 (2024)
This study aimed to obtain buckwheat bread by adding whole buckwheat to the white bread formulation in groat and flour form. The addition was made in different proportions (0, 10, 20, and 30%) according to the principle of substitution. Buckwheat add
Externí odkaz:
https://doaj.org/article/086399f8f79b4fcf8d8139fb6c82ac95
Autor:
Dorota Gumul, Joanna Oracz, Dorota Litwinek, Dorota Żyżelewicz, Tomasz Zięba, Renata Sabat, Anna Wywrocka-Gurgul, Rafał Ziobro
Publikováno v:
Foods, Vol 13, Iss 11, p 1767 (2024)
The aim of this study was to evaluate the effect of extruded preparations on the bioactive and nutritional properties, vitamin B content, volatile compound profile, and quality of whole wheat bread. Extruded preparations based on stale bread (seconda
Externí odkaz:
https://doaj.org/article/5d7f5be035f84a5e808e0fd546f5d6e1
Publikováno v:
Foods and Raw Materials, Vol 11, Iss 2, Pp 338-346 (2023)
Protein deficiency in the human diet is a widespread problem that affects all body systems. Nutrition adjustment appears to be one of the most effective ways to prevent this problem. This study was aimed at investigating the possibilities of using an
Externí odkaz:
https://doaj.org/article/2c1e6e95b765474fbf2dbcd8db1688e1
Autor:
Sunday J. Olakanmi, Digvir S. Jayas, Jitendra Paliwal, Muhammad Mudassir Arif Chaudhry, Catherine Rui Jin Findlay
Publikováno v:
Foods, Vol 13, Iss 2, p 231 (2024)
As the demand for alternative protein sources and nutritional improvement in baked goods grows, integrating legume-based ingredients, such as fava beans, into wheat flour presents an innovative alternative. This study investigates the potential of hy
Externí odkaz:
https://doaj.org/article/f2d043f021904bea880c2d0dfe080ace
Autor:
Fernandes, Maria Thereza Medeiros, Silva, Wilma Fabiana Ferreira da, Tavares, Romayana Medeiros Oliveira, Bezerra, Breno Gustavo Porfírio, Carvalho, Rodrigo Antônio Ponce de Leon Ferreira de, Damasceno, Karla Suzanne Florentino da Silva Chaves
Publikováno v:
British Food Journal, 2021, Vol. 124, Issue 11, pp. 3748-3764.
Externí odkaz:
http://www.emeraldinsight.com/doi/10.1108/BFJ-03-2021-0303
Akademický článek
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Publikováno v:
One Health & Risk Management, Vol 2, Iss 1, Pp 13-21 (2021)
Introduction. One of the major problems characterizing the nutritional status is the iron deficiency, which leads to decreased immunity, increased incidence of infectious diseases and anemia. Obviously, only well-thought-out corrections can solve the
Externí odkaz:
https://doaj.org/article/fe07366ad0354653b1403985d611ce86
Publikováno v:
Nutrition & Food Science, 2019, Vol. 50, Issue 1, pp. 47-60.
Externí odkaz:
http://www.emeraldinsight.com/doi/10.1108/NFS-03-2019-0101
Publikováno v:
Trials, Vol 20, Iss 1, Pp 1-8 (2019)
Abstract Background Due to the high prevalence of vitamin-D deficiency worldwide and its health consequences, intervention studies at the community level are warranted. The present study has been conducted to evaluate the effectiveness of vitamin-D-f
Externí odkaz:
https://doaj.org/article/2b4a8d02ea1444539d2aa68ee70ff9d5
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
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