Fish and garlic oils hybridized microcapsules: Fortification in functional bread

2021 ◽  
Vol 45 (4) ◽  
Author(s):  
Kandi Sridhar ◽  
Minaxi Sharma ◽  
Alka Choudhary ◽  
Praveen Kumar Dikkala ◽  
Kairam Narsaiah
Keyword(s):  
Functional Bread

Development of Functional Bread with Sea Tangle Single Cell Detritus (SCD)

2009 ◽  
Vol 38 (10) ◽  
pp. 1430-1437 ◽  
Author(s):  
Sang-Jin Bang ◽  
Seung-Hwa Choi ◽  
Il-Shik Shin ◽  
Sang-Moo Kim
Keyword(s):  
Single Cell ◽  
Functional Bread

Synergistic Effect of Metagenome‐Derived Starch‐Degrading Enzymes on Quality of Functional Bread with Antioxidant Activity

2021 ◽  
pp. 2100098
Author(s):  
Seyedeh Fatemeh Sadeghian Motahar ◽  
Maryam Salami ◽  
Shohreh Ariaeenejad ◽  
Zahra Emam‐Djomeh ◽  
Atefeh Sheykhabdolahzadeh Mamaghani ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Synergistic Effect ◽  
Degrading Enzymes ◽  
Functional Bread

scholarly journals Technology of functional bread using buckwheat flour

2021 ◽  
Vol 640 (2) ◽  
pp. 022002
Author(s):  
O E Temnikova ◽  
E Yu Rudenko ◽  
O V Senchenko ◽  
A A Ruzyanova
Keyword(s):  
Functional Bread ◽  
Buckwheat Flour

scholarly journals THE FORMATION OF THE RANGE CONCEPT THE FUNCTIONAL BREAD OF MASS RANGE

2021 ◽  
pp. 64-79
Author(s):  
Irina Pushmina ◽  
Olga Kolman ◽  
Irina Koyupchenko ◽  
Mihail Kudryavtsev
Keyword(s):  
Species Diversity ◽  
Inductively Coupled Plasma ◽  
Raw Materials ◽  
Biologically Active ◽  
Raw Material ◽  
Combinatorial Analysis ◽  
Wild Plants ◽  
Statistical Research ◽  
Functional Types ◽  
Functional Bread

Determination of the directions of formation of the contemporary level of quality and assortment concept of the species diversity of functional bread of mass assortment with the use of wild berry plants Ericaceae for health improving nutrition. The materials were questionnaires of a survey of potential consumers of functional bread of the city of Krasnoyarsk, wild berry plants of the Heather family (Ericaceae): fruits of cranberry (Vaccinium oxycoccos), of cowberry (Vaccinium vitis-idaea), of bilberry (Vaccinium myrtillus), of blueberry (Vaccinium uliginosum) and powders from them. The method of isolation of the average sample according to GOST 24.027.0-80 was used in the work. The content of toxic elements in berries was determined according to GOST 26927-86, GOST 26930-86, GOST 30178-96 using an atomic emission spectrometer with inductively coupled plasma-iCAP 6500. Generally accepted theoretical and statistical research methods, combinatorial analysis, and data processing using standard mathematical programs were used in the work. Study of the consumer survey, literature data of the chemical composition of berries of wild plants Ericaceae, data on the possibility of procurement of raw materials on the territory of Krasnoyarsk region, investigation of safety performance of the raw material and powders out of him for compliance with the requirements of TR CU 021/2011 and 027/2012 indicate the possibility of their use in the composition of functional bread as a source of biologically active compounds with a variety of positive physiological properties. The multivariance of the development of the range of functional types of bread with additives from Ericaceae berries is confirmed by the data of combinatorial analysis. As a result, an assortment concept of the species diversity of functional bread of a mass assortment of contemporary quality with additives from wild berry plants Ericaceae for improving nutrition was formed. Researches is promising in the formation of the range and actual quality of functional types of bread of mass assortment using local wild-growing raw materials, the advantage of which is naturalness, the content of functional ingredients, and contribute to the development of the range and technologies of healthy food products.

scholarly journals Antidiabetic and antioxidant activity of Stevia rebaudiana extracts (Var. Morita) and their incorporation into a potential functional bread

2015 ◽  
Vol 52 (12) ◽  
pp. 7894-7903 ◽  
Author(s):  
J. C. Ruiz-Ruiz ◽  
Y. B. Moguel-Ordoñez ◽  
A. J. Matus-Basto ◽  
M. R. Segura-Campos
Keyword(s):  
Antioxidant Activity ◽  
Stevia Rebaudiana ◽  
Functional Bread

Garlic Oil Nanoemulsions Hybridized in Calcium Alginate Microcapsules for Functional Bread

2018 ◽  
Vol 8 (3) ◽  
pp. 356-363 ◽  
Author(s):  
Kairam Narsaiah ◽  
Minaxi Sharma ◽  
Kandi Sridhar ◽  
Praveen Dikkala
Keyword(s):  
Calcium Alginate ◽  
Garlic Oil ◽  
Functional Bread

Optimization of extraction process of antioxidant compounds from yellow onion skin and their use in functional bread production

LWT ◽  
2020 ◽  
Vol 117 ◽  
pp. 108614 ◽  
Author(s):  
Tomasz Piechowiak ◽  
Katarzyna Grzelak-Błaszczyk ◽  
Radosław Bonikowski ◽  
Maciej Balawejder
Keyword(s):  
Extraction Process ◽  
Antioxidant Compounds ◽  
Onion Skin ◽  
Functional Bread ◽  
Bread Production ◽  
Yellow Onion

scholarly journals Technology of functional bread using sorghum flour

2020 ◽  
Vol 17 ◽  
pp. 00196
Author(s):  
Olga Temnikova ◽  
Elena Rudenko ◽  
Galina Mukovnina ◽  
Anna Ruzyanova
Keyword(s):  
Mathematical Modeling ◽  
Daily Intake ◽  
Chemical Properties ◽  
Optimal Dosage ◽  
Sorghum Flour ◽  
Physical Chemical ◽  
Functional Bread

The production of functional bread is considered in this paper. It is suggested to make bread using mix of wheat and sorghum flour. Mathematical modeling of experiment in order to calculate the optimal dosage of sorghum flour in the recipe was carried out. It was established that introduction of sorghum flour allows decreasing the amount of sugar in the recipes. The determination of physical-chemical properties of bread samples was conducted. Acidity, wet content and porosity of bread samples were determined. Obtained bread can be classified as functional because the portion of the bread contains more than 15 % of magnesium, manganese and silicon daily intake.

scholarly journals Effects of the intake of white wheat bread added with garlic and resistant starch: action on calcium bioavailability and metabolic parameters of growing Wistar rats

2018 ◽  
Vol 9 (11) ◽  
pp. 5707-5714 ◽  
Author(s):  
Adriana R. Weisstaub ◽  
María Victoria Salinas ◽  
María Jimena Correa ◽  
Magalí Barchuk ◽  
Gabriela Berg ◽  
...  
Keyword(s):  
Gut Microbiota ◽  
Resistant Starch ◽  
Wistar Rats ◽  
Metabolic Parameters ◽  
Wheat Bread ◽  
White Wheat ◽  
Calcium Bioavailability ◽  
Functional Bread

Functional bread with resistant starch and garlic improved the metabolism of calcium and lipids and the growth of beneficial gut microbiota.

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