Effect of yerba mate ( Ilex paraguariensis ) leaves on dough properties, antioxidant activity, and bread quality using whole wheat flour-Reference-Cited by-同舟云学术

Effect of yerba mate ( Ilex paraguariensis ) leaves on dough properties, antioxidant activity, and bread quality using whole wheat flour

Published:2021-09-14 Issue:10 Volume:86 Page:4354-4364
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Santetti Gabriela Soster¹^ORCID,Dacoreggio Marina Volpato¹^ORCID,Silva Ana Carolina Mattana²^ORCID,Biduski Barbara³^ORCID,Bressiani Joseane⁴,Oro Tatiana³^ORCID,Francisco Alicia¹^ORCID,Gutkoski Luiz Carlos⁵^ORCID,Amboni Renata Dias de Mello Castanho¹^ORCID

Affiliation:

1. Departamento de Ciência e Tecnologia de Alimentos Universidade Federal de Santa Catarina Florianópolis Santa Catarina 88034‐001 Brazil

2. Curso de Graduação em Engenharia de Alimentos Universidade de Passo Fundo Passo Fundo Rio Grande do Sul Brazil

3. Departamento de Ciência e Tecnologia de Alimentos Universidade de Passo Fundo, Rio Grande do Sul Passo Fundo Rio Grande do Sul Brazil

4. Departamento de Ciência e Tecnologia Agroindustrial Universidade Federal de Pelotas, Rio Grande do Sul Pelotas Rio Grande do Sul Brazil

5. Programa de Pós‐Graduação em Alimentos e Nutrição (PPGAN) Universidade Federal do Estado do Rio de Janeiro (UNIRIO) Rio de Janeiro Rio de Janeiro Brazil

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15909

Reference50 articles.

1. Antioxidant and antibacterial activities of phenolic compounds from extracts of plants used as Tea;Asolini F. C.;Brazilian Journal of Food Technology,2006

2. Safety assessment of yerba mate (Ilex paraguariensis) dried extract: Results of acute and 90days subchronic toxicity studies in rats and rabbits

3. Green tea catechins during food processing and storage: A review on stability and detection

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