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Phytochemical fortification of flour and bread
(Elsevier Inc., 2011)
An increased consumer desire for a healthy lifestyle has resulted in demands from the bakery industry for breads containing functional compounds. There is an immediate requirement for the food industry to prepare healthy ...
Effect of grape (Vitis Vinifera L.) pomace on the quality, total phenolic content and anti-radical activity of bread
(Blackwell Publishing Ltd, 2014)
In this research, anti-radical activity, total phenolic content (TPC), physicochemical, textural and sensory properties of bread supplemented with 2%, 5% and 10% (w/w, flour basis) of grape pomace powder (GPP) have been ...