Bread chemical and nutritional characteristics as influenced by food grade sea water
| Autor: | Costantina Barbarisi, Silvia Balsamo, Carmine Laurino, Mario Paolo Pellicano, Giuseppe Sorrentino, Floriana Boscaino, Maria Grazia Volpe, Valentina De Vito |
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| Jazyk: | angličtina |
| Rok vydání: | 2019 |
| Předmět: |
electronic nose
Electronic nose Hyposodic bread sea water GC-MS ICP-OES lcsh:TP368-456 010401 analytical chemistry digestive oral and skin physiology Food grade food and beverages gc-ms lcsh:TX341-641 04 agricultural and veterinary sciences hyposodic bread 040401 food science 01 natural sciences icp-oes 0104 chemical sciences lcsh:Food processing and manufacture 0404 agricultural biotechnology Tap water Environmental science Seawater Food science lcsh:Nutrition. Foods and food supply Food Science |
| Zdroj: | International Journal of Food Properties, Vol 22, Iss 1, Pp 280-289 (2019) International journal of food properties (2019): 1–10. doi:10.1080/10942912.2019.1579837 info:cnr-pdr/source/autori:Costantina Barbarisi, Valentina De Vito, Mario Paolo Pellicano, Floriana Boscaino, Silvia Balsamo, Carmine Laurino, Giuseppe Sorrentino, and Maria Grazia Volpe/titolo:Bread chemical and nutritional characteristics as influenced by food grade sea water/doi:10.1080%2F10942912.2019.1579837/rivista:International journal of food properties/anno:2019/pagina_da:1/pagina_a:10/intervallo_pagine:1–10/volume |
| ISSN: | 1532-2386 1094-2912 |
| DOI: | 10.1080/10942912.2019.1579837 |
| Popis: | In this study, Sea Water Bread (SWB), made with food grade sea water was compared with control bread made with Tap Water (TWB). Sea water's influence on chemical-nutritional properties of bread was investigated. Contents of salt, macro/micro-elements, basic nutrients, polyphenols, antioxidant activity, olfactory characteristics, and volatile components were analyzed. Chlorides' analysis showed SWB had a lower salt content than TWB and it was confirmed by ICP-OES investigation. An electronic nose confirmed differences between the groups of aromatic molecules of the bread typologies, as well as the profiles of the volatile molecules by GC-MS. |
| Databáze: | OpenAIRE |
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