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A review: Modified agricultural by-products for the development and fortification of food products and nutraceuticals
Producing more food for a growing population in the coming decades, while at the same
time combating environmental issues, is a huge challenge faced by the worldwide …
time combating environmental issues, is a huge challenge faced by the worldwide …
Recent applications of powdered fruits and vegetables as novel ingredients in biscuits: A review
Purpose Bakery products such as cookies and biscuits are widely consumed all over the
world and the enrichment of these products with vitamins, mineral, natural colourants …
world and the enrichment of these products with vitamins, mineral, natural colourants …
Total phenolic and total flavonoid content, antioxidant activity and sensory evaluation of pseudocereal breads
J Chlopicka, P Pasko, S Gorinstein, A Jedryas… - LWT-Food Science and …, 2012 - Elsevier
The aim of the study was to investigate the effect of adding (in two different doses 15% and
30%) pseudocereal (buckwheat, amaranth and quinoa) flour on the antioxidant properties …
30%) pseudocereal (buckwheat, amaranth and quinoa) flour on the antioxidant properties …
Ultrasound-assisted extraction of total carotenoids from mandarin epicarp and application as natural colorant in bakery products
Adding value to fruit by-products would satisfy global demand for natural additives and
reduce impacts on the environment. Therefore, the objective of the present study was to …
reduce impacts on the environment. Therefore, the objective of the present study was to …
Quality and antioxidant properties of bread containing turmeric (Curcuma longa L.) cultivated in South Korea
Turmeric (Curcuma longa L.) powder was used to substitute 0%, 2%, 4%, 6% and 8% of
wheat flour for making turmeric wheat breads. Proximate composition, physical quality …
wheat flour for making turmeric wheat breads. Proximate composition, physical quality …
Effect of orange-fleshed sweet potato purée and wheat flour blends on β-carotene, selected physicochemical and microbiological properties of bread
Partial substitution of wheat flour with orange-fleshed sweet potato (OFSP) purée in bread
can increase vitamin A intake among consumers. The study investigated the influence of …
can increase vitamin A intake among consumers. The study investigated the influence of …
[HTML][HTML] Hemp (Cannabis sativa L.) Flour-Based Wheat Bread as Fortified Bakery Product
Hemp flour from Dacia Secuieni and Zenit varieties was added to bread in different
proportions (5%, 10%, 15% and 20%) to improve its nutritional properties. The purpose of …
proportions (5%, 10%, 15% and 20%) to improve its nutritional properties. The purpose of …
[HTML][HTML] Dough rheological properties, microstructure and bread quality of wheat-germinated bean composite flour
Germinated bean flour (GBF) was obtained and incorporated in different levels (5%, 10%,
15%, 20% and 25%) into dough and bread made from refined wheat flour. The incorporation …
15%, 20% and 25%) into dough and bread made from refined wheat flour. The incorporation …
[HTML][HTML] Influence of yeast concentrations and fermentation durations on the physical properties of white bread
H Wang, P Han, P Zhang, Y Li - LWT, 2024 - Elsevier
The fermentation process is critical in determining bread's nutritional profile, textural
properties, flavor complexities, and other intrinsic attributes. However, research presents a …
properties, flavor complexities, and other intrinsic attributes. However, research presents a …
Optimisation of wheat-sprouted soybean flour bread using response surface methodology
Optimisation of wheat-sprouted soybean flour bread using response surface methodology Page
1 African Journal of Biotechnology Vol. 8 (22), pp. 6364-6373, 16 November, 2009 Available …
1 African Journal of Biotechnology Vol. 8 (22), pp. 6364-6373, 16 November, 2009 Available …