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Can a Fraction of Flour and Sugar Be Replaced with Fruit By-Product Extracts in a Gluten-Free and Vegan Cookie Recipe?

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第一作者： Carlotta,Breschi

第一单位： Department of Neurosciences, Psychology, Drug Research and Child Health (NEUROFARBA), University of Florence, 50121 Florence, Italy.;Institute of Bioeconomy, National Research Council, 50019 Florence, Italy.

作者： Carlotta,Breschi ^[1] ; Silvia,D'Agostino ^[2] ; Francesco,Meneguzzo ^[3] ; Federica,Zabini ^[3] ; Jasmine,Chini ^[4] ; Luca,Lovatti ^[4] ; Luca,Tagliavento ^[5] ; Lorenzo,Guerrini ^[6] ; Maria,Bellumori ^[7] ; Lorenzo,Cecchi ^[2] ; Bruno,Zanoni ^[2]

作者单位： Department of Neurosciences, Psychology, Drug Research and Child Health (NEUROFARBA), University of Florence, 50121 Florence, Italy.;Institute of Bioeconomy, National Research Council, 50019 Florence, Italy. ^[1] Department of Agriculture, Food, Environment and Forestry Sciences and Technologies (DAGRI), University of Florence, 50121 Florence, Italy. ^[2] Institute of Bioeconomy, National Research Council, 50019 Florence, Italy. ^[3] R&D Department, Consorzio Melinda Sca, Via Trento 200, 38023 Cles, Italy. ^[4] HyRes S.r.l., Via Salvator Rosa 18, 82100 Benevento, Italy. ^[5] Department of Land, Environment, Agriculture and Forestry (TESAF), University of Padova, 35122 Padua, Italy. ^[6] Department of Neurosciences, Psychology, Drug Research and Child Health (NEUROFARBA), University of Florence, 50121 Florence, Italy. ^[7]

关键词 antioxidants by-products cookies food waste fortification gluten-free hydrodynamic cavitation pectin polyphenols vegan

医学主题词人类(Humans);水果(Fruit);面粉(Flour);抗氧化剂(Antioxidants);食品处理和加工(Food Handling);碳水化合物(Carbohydrates);植物提取物(Plant Extracts)

DOI 10.3390/molecules29051102

PMID 38474613

发布时间 2024-03-15

基金项目

FOE-2021 DBA.AD005.225/National Research Council CDS No. 001000/Consorzio Melinda Project PE0000003/PNRR - CN2

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准确一般字义偏差语意偏离译文作用小提交