dc.contributor.author | Lafarga, Tomás | |
dc.contributor.author | Gallagher, Eimear | |
dc.contributor.author | Bademunt, Ariadna | |
dc.contributor.author | Bobo, Gloria | |
dc.contributor.author | Echeverria, Gemma | |
dc.contributor.author | Viñas, Inmaculada | |
dc.contributor.author | Aguiló‐Aguayo, Ingrid | |
dc.contributor.other | Producció Vegetal | ca |
dc.date.accessioned | 2019-04-04T16:50:58Z | |
dc.date.available | 2019-08-09T22:01:13Z | |
dc.date.issued | 2018-08-09 | |
dc.identifier.citation | Lafarga, Tomás, Eimear Gallagher, Ariadna Bademunt, Gloria Bobo, Gemma Echeverria, Inmaculada Viñas, and Ingrid Aguiló-Aguayo. 2018. "Physiochemical And Nutritional Characteristics, Bioaccessibility And Sensory Acceptance Of Baked Crackers Containing Broccoli Co-Products". International Journal Of Food Science & Technology. Wiley. doi:10.1111/ijfs.13908. | ca |
dc.identifier.issn | 0950-5423 | ca |
dc.identifier.uri | http://hdl.handle.net/20.500.12327/256 | |
dc.description.abstract | The effects of the inclusion of broccoli co-products into crackers on the bioaccessibility as well as theiroverall physical and nutritional quality were evaluated. Crackers were formulated using a 12.5 or 15.0%flour substitution level. Broccoli-containing crackers presented higher specific volume and spread ratioand lower weight and specific volume than control crackers (P<0.05). Crackers containing broccoli co-products showed an increased green hue and a higher colour intensity (P<0.05). Incorporation of broc-coli co-products into crackers significantly increased the total phenolic content and antioxidant capacity(P<0.05). A simulated gastrointestinal digestion suggested that the amount of phenolic and antioxidantcompounds released during digestion might be higher than what could be expected from common water-organic extracts. The incorporation of broccoli co-products into baked crackers would not only reducethe amount of food discarded as waste but also promote health and open novel commercial opportunitiesto food processors. | ca |
dc.format.extent | 21 | ca |
dc.language.iso | eng | ca |
dc.publisher | Wiley | ca |
dc.relation.ispartof | International Journal of Food Science and Technology | ca |
dc.rights | Attribution-NonCommercial-NoDerivatives 4.0 International | ca |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/4.0/ | * |
dc.title | Physiochemical and nutritional characteristics, bioaccessibility and sensory acceptance of baked crackers containing broccoli co‐products | ca |
dc.type | info:eu-repo/semantics/article | ca |
dc.description.version | info:eu-repo/semantics/acceptedVersion | ca |
dc.rights.accessLevel | info:eu-repo/semantics/openAccess | |
dc.relation.projectID | MINECO/Programa Estatal de promoción del talento y su empleabilidad en I+D+I/FJCI-2016-29541/ES/ / | ca |
dc.relation.projectID | MINECO/Programa Estatal de promoción del talento y su empleabilidad en I+D+I/RYC-2016-19949/ES/ / | ca |
dc.subject.udc | 663/664 | ca |
dc.identifier.doi | https://doi.org/10.1111/ijfs.13908 | ca |
dc.contributor.group | Postcollita | ca |