Alfalfa seeds potential in enhancing wheat flour nutritional composition, rheological properties and technological quality of resulting standard and sourdough bread-Reference-Cited by-同舟云学术

Alfalfa seeds potential in enhancing wheat flour nutritional composition, rheological properties and technological quality of resulting standard and sourdough bread

Published:2024-04-30 Issue:10 Volume:250 Page:2515-2528
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Djordjević Marijana^ORCID,Spychaj Radosław^ORCID,Pejcz Ewa^ORCID,Djordjević Miljana^ORCID,Šereš Zita^ORCID,Šoronja-Simović Dragana^ORCID,Šimurina Olivera^ORCID

Funder

CEEPUS

Ministry of Science, Technological Development and Innovations of the Republic of Serbia

Publisher

Springer Science and Business Media LLC

Link

https://link.springer.com/content/pdf/10.1007/s00217-024-04554-4.pdf

Reference30 articles.

1. Djordjević M, Djordjević M, Maravić N, Teofilović V, Šoronja-Simović D, Šereš Z (2023) Processing of alfalfa seeds by convective hot air drying, vacuum drying and germination: Proximate composition, techno-functional, thermal and structural properties evaluation. Food Chem. https://doi.org/10.1016/j.foodchem.2022.134300

2. Sharma S, Sahni P (2021) Germination behaviour, techno-functional characteristics, antinutrients, antioxidant activity and mineral profile of lucerne as influenced by germination regimes. J Food Meas Charact 15:1796–1809. https://doi.org/10.1007/s11694-020-00777-7

3. Sahni P, Sharma S (2020) Influence of processing treatments on cooking quality, functional properties, antinutrients, bioactive potential and mineral profile of alfalfa. LWT-Food Sci Technol. https://doi.org/10.1016/j.lwt.2020.109890

4. Aloo S-O, Ofosu F-K, Oh D-H (2021) Effect of Germination on Alfalfa and Buckwheat: Phytochemical Profiling by UHPLC-ESI-QTOF-MS/MS, Bioactive Compounds, and In-Vitro Studies of Their Diabetes and Obesity-Related Functions. Antioxidants 10:1613. https://doi.org/10.3390/antiox10101613

5. Montemurro M, Pontonio E, Gobbetti M, Rizzello CG (2019) Investigation of the nutritional, functional and technological effects of the sourdough fermentation of sprouted flour. Int J Food Microbiol 302:47–58. https://doi.org/10.1016/j.ijfoodmicro.2018.08.005

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