Cold-Pressed Okra Seed Oil Byproduct as an Ingredient for Muffins to Decrease Glycemic Index, Maillard Reaction, and Oxidation-Reference-Cited by-同舟云学术

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Cold-Pressed Okra Seed Oil Byproduct as an Ingredient for Muffins to Decrease Glycemic Index, Maillard Reaction, and Oxidation

Published:2024-02-08 Issue: Volume: Page:
ISSN:2470-1343
Container-title:ACS Omega
language:en
Short-container-title:ACS Omega

Author:

Akcicek Alican¹^ORCID,Özgölet Muhammed²,Tekin-Cakmak Zeynep Hazal²,Karasu Salih²^ORCID,Duran Esra²³,Sagdic Osman²

Affiliation:

1. Faculty of Tourism Department of Gastronomy and Culinary Arts, Kocaeli University, Kartepe, Kocaeli 41080, Turkey

2. Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering, Yildiz Technical University, 34225 Istanbul, Turkey

3. Department of Nutrition and Dietetics, Istanbul Arel University, Faculty of Health Sciences, 34537 Istanbul, Turkey

Funder

Yildiz Teknik ?niversitesi

Kocaeli ?niversitesi

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acsomega.3c06027

Reference62 articles.

1. Supercritical carbon dioxide extraction of okra (Hibiscus esculentus L) seeds

2. Identification and quantification of polyphenolic compounds from okra seeds and skins

3. Nutritional Quality and Health Benefits of Okra (Abelmoschus esculentus): A Review

4. Nutritional composition of okra seed meal

5. Okra seeds. New protein source

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Harnessing the Role of Three Lactic Acid Bacteria (LAB) Strains for Type II Sourdough Production and Influence of Sourdoughs on Bread Quality and Maillard Reaction Products;Foods;2024-06-07

2. Use of oilseeds as organic raw materials for the food industry;UKRAINIAN BLACK SEA REGION AGRARIAN SCIENCE;2024-05-20

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