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Evaluation of the Bioactive Compounds, and Physicochemical and Sensory Properties of Gluten Free Muffins Enriched with Persimmon 'Rojo Brillante' Flour

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Evaluation of the Bioactive Compounds, and Physicochemical and Sensory Properties of Gluten Free Muffins Enriched with Persimmon 'Rojo Brillante' Flour

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Hosseininejad, S.; Larrea Santos, V.; Moraga Ballesteros, G.; Hernando Hernando, MI. (2022). Evaluation of the Bioactive Compounds, and Physicochemical and Sensory Properties of Gluten Free Muffins Enriched with Persimmon 'Rojo Brillante' Flour. Foods. 11(21):1-13. https://doi.org/10.3390/foods11213357

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/193644

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Title: Evaluation of the Bioactive Compounds, and Physicochemical and Sensory Properties of Gluten Free Muffins Enriched with Persimmon 'Rojo Brillante' Flour
Author: Hosseininejad, Sepideh Larrea Santos, Virginia Moraga Ballesteros, Gemma Hernando Hernando, Mª Isabel
UPV Unit: Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural
Universitat Politècnica de València. Escuela Técnica Superior de Ingenieros Industriales - Escola Tècnica Superior d'Enginyers Industrials
Issued date:
Abstract:
[EN] Because of the nutritional need of patients with celiac disease, producing quality gluten-free diet food is important. This study evaluated the use of persimmon flour on the properties of muffins. Persimmon flour ...[+]
Subjects: Bakery products , Celiac disease , Diospyros kaki , Tannins , Carotenoids , Antioxidant activity , Recovery index
Copyrigths: Reconocimiento (by)
Source:
Foods. (issn: 2304-8158 )
DOI: 10.3390/foods11213357
Publisher:
MDPI AG
Publisher version: https://doi.org/10.3390/foods11213357
Project ID:
info:eu-repo/grantAgreement/AGENCIA ESTATAL DE INVESTIGACION//RTA2017-00045-C02-02//DISEÑO DE ALIMENTOS DE ALTO VALOR NUTRITIVO CON INGREDIENTES OBTENIDOS A PARTIR DEL DESTRIO POSTCOSECHA DE CAQUI/
Thanks:
This research was funded by MCIN/AEI/10.13039/501100011033, and by "ERDF A way of making Europe" grant number RTA2017-00045-C02-02.
Type: Artículo

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