Wheat bread with pumpkin (Cucurbita maxima L.) pulp as a functional food product

Food Technology and Biotechnology

Volumn 52, Issue 4, 2014, Pages 430-438

  Rózyło, Renata ^a   Gawlik Dziki, Urszula ^a   Dziki, Dariusz ^a   Jakubczyk, Anna ^a   Karaś, Monika ^a   Rózylo, Krzysztof ^a  

^a UNIVERSITY OF LIFE SCIENCES IN LUBLIN   (Poland)

Author keywords

Angiotensin converting enzyme (ACE) inhibition; Antioxidants; Bioaccessibility in vitro; Bread; Pumpkin; Texture

Indexed keywords

ANTIOXIDANTS; ENZYME INHIBITION; ODORS; TEXTURES;

ANGIOTENSIN-CONVERTING ENZYME; ANTI-OXIDANT ACTIVITIES; BREAD; FUNCTIONAL FOOD PRODUCTS; IN-VITRO; OVERALL ACCEPTABILITY; PUMPKIN; SENSORY CHARACTERISTICS;

FOOD PRODUCTS;

EID: 84920036569     PISSN: 13309862     EISSN: 13342606     Source Type: Journal    
DOI: 10.17113/ftb.52.04.14.3587     Document Type: Article

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