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Enrichment of Protein and Antioxidants of Cupcake with Moringa (Moringa oleifera) Leaf Powder and Sensorial Acceptability

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Enrichment of Protein and Antioxidants of Cupcake with Moringa (Moringa oleifera) Leaf Powder and Sensorial Acceptability

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Chinchilla, A.; Rubio-Arraez, S.; Castelló Gómez, ML.; Ortolá Ortolá, MD. (2020). Enrichment of Protein and Antioxidants of Cupcake with Moringa (Moringa oleifera) Leaf Powder and Sensorial Acceptability. Proceedings. 53(1):1-5. https://doi.org/10.3390/proceedings2020053008

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/162599

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Title: Enrichment of Protein and Antioxidants of Cupcake with Moringa (Moringa oleifera) Leaf Powder and Sensorial Acceptability
Author: Chinchilla, Alejandra Rubio-Arraez, Susana Castelló Gómez, María Luisa Ortolá Ortolá, Mª Dolores
UPV Unit: Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament
Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[EN] Moringa oleifera plants have an extensive range of bioactive compounds (carbohydrates, phenolic compounds, lipids and fatty acids, proteins and functional peptides). These molecules may be included in several food ...[+]
Subjects: Antioxidant capacity , Cupcakes , Moringa , Proteins , Sensorial analysis
Copyrigths: Reconocimiento (by)
Source:
Proceedings. (eissn: 2504-3900 )
DOI: 10.3390/proceedings2020053008
Publisher:
MDPI AG
Publisher version: https://doi.org/10.3390/proceedings2020053008
Project ID:
CYTED/CYTED 119RT0567
AVFGA/AGCOOP_A/2018/026
Thanks:
This work was supported by grant Ia ValSe-Food-CYTED (Ref. 119RT0567) and by the project "New Crops Addressing Climate Change: Moringa and Stevia" (Ref. AGCOOP_A/2018/026 AVFGA-Generalitat Valenciana).
Type: Artículo

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