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dc.contributor.authorLafarga, Tomás
dc.contributor.authorGallagher, Eimear
dc.contributor.authorBademunt, Ariadna
dc.contributor.authorViñas, Inmaculada
dc.contributor.authorBobo, Gloria
dc.contributor.authorVillaró, Silvia
dc.contributor.authorAguiló‐Aguayo, Ingrid
dc.contributor.otherProducció Vegetalca
dc.date.accessioned2019-10-16T15:57:54Z
dc.date.available2020-01-07T23:01:16Z
dc.date.issued2019-01-07
dc.identifier.citationLafarga, T., Gallagher, E., Bademunt, A., Viñas, I., Bobo, G., Villaró, S., & Aguiló-Aguayo, I. (2019). Bioaccessibility, physicochemical, sensorial, and nutritional characteristics of bread containing broccoli co-products. Journal Of Food Processing And Preservation, 43(2), e13861. doi:10.1111/jfpp.13861ca
dc.identifier.issn0145-8892ca
dc.identifier.urihttp://hdl.handle.net/20.500.12327/505
dc.description.abstractThe effects of the inclusion of industrial broccoli co‐products namely stalks and leaves into bread on physicochemical and nutritional properties were evaluated. Incorporation of powdered broccoli co‐products at a concentration of 2% (w/w) into bread formulations resulted in decreased weight and specific volumes when compared to the control (p < 0.05). Broccoli‐containing breads showed an increased green hue and a higher crust and crumb color intensity (p < 0.05). Incorporation of broccoli co‐products into bread formulations significantly increased the total phenolic content and antioxidant capacity of the breads (p < 0.05). The overall acceptance and appearance of the breads were not affected by broccoli incorporation. The phenolic content and antioxidant capacity of the three formulations increased after the gastric and intestinal phases of digestion when compared to the initial stage, measured from a methanol:water extract (p < 0.05). Results obtained herein could open novel commercial opportunities for food processors and reduce the amount of food discarded as waste.ca
dc.format.extent26ca
dc.language.isoengca
dc.publisherWileyca
dc.relation.ispartofJournal of Food Processing and Preservationca
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internationalca
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.titleBioaccessibility, physicochemical, sensorial, and nutritional characteristics of bread containing broccoli co‐productsca
dc.typeinfo:eu-repo/semantics/articleca
dc.description.versioninfo:eu-repo/semantics/acceptedVersionca
dc.rights.accessLevelinfo:eu-repo/semantics/openAccess
dc.relation.projectIDMINECO/Programa Estatal de promoción del talento y su empleabilidad en I+D+I/FJCI-2016-29541/ES/ /ca
dc.relation.projectIDMINECO/Programa Estatal de promoción del talento y su empleabilidad en I+D+I/RYC‐2016‐19949/ES/ /ca
dc.subject.udc633ca
dc.identifier.doihttps://doi.org/10.1111/jfpp.13861ca
dc.contributor.groupPostcollitaca


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Attribution-NonCommercial-NoDerivatives 4.0 International
Except where otherwise noted, this item's license is described as http://creativecommons.org/licenses/by-nc-nd/4.0/
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