Steering protein and carbohydrate digestibility by food design to address elderly needs: The case of pea protein enriched bread-Reference-Cited by-同舟云学术

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Steering protein and carbohydrate digestibility by food design to address elderly needs: The case of pea protein enriched bread

Published:2023-12 Issue: Volume:190 Page:115530
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Moretton Martina,Alongi Marilisa^ORCID,Renoldi Niccolò,Anese Monica

Publisher

Elsevier BV

Reference52 articles.

1. Malnutrition in the elderly: a narrative review;Agarwal;Maturitas,2013

2. Effect of crust temperature and water content on acrylamide formation during baking of white bread: steam and falling temperature baking;Ahrné;LWT – Food Science and Technology,2007

3. Reducing the glycaemic index of short dough biscuits by using apple pomace as a functional ingredient;Alongi;LWT – Food Science and Technology,2019

4. Effect of the amount of steam during baking on bread crust features and water diffusion;Altamirano-Fortoul;Journal of Food Engineering,2012

5. Analysis of food labels to evaluate the nutritional quality of bread products and substitutes sold in Italy: results from the food labelling of Italian products (flip) study;Angelino;Foods,2020

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2. Repurposing Sunflower Seed Flour for Nutritional and Functional High-Protein Breads within a Circular Economy Framework;ACS Food Science & Technology;2025-04-09

3. Characterization of pea protein-different types of glycoside flavonoid complex interactions and functional properties;Food Research International;2025-02

4. Maillard Reaction for Protein Fortification in Bakery Products;Methods and Protocols in Food Science;2024-12-28

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