Cauliflower by-products as functional ingredient in bakery foods: Fortification of pizza with glucosinolates, carotenoids and phytosterols

Cauliflower by-products as functional ingredient in bakery foods: Fortification of pizza with glucosinolates, carotenoids and phytosterols

Industrial cauliflower by-products still represent a no-value food waste, even though they are rich in bioactive compounds. With the aim of valorizing them, optimized special flours rich in glucobrassicin, lutein, β-carotene, and β-sitosterol obtained from leaves, orange and violet stalks were used...

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Bibliographic Details
Main Authors: Ancuta Nartea, Benedetta Fanesi, Deborah Pacetti, Lucia Lenti, Dennis Fiorini, Paolo Lucci, Natale G. Frega, Pasquale M. Falcone
Format: Article
Language:English
Published: Elsevier 2023-01-01
Series:Current Research in Food Science
Subjects:
Brassica
Carotenoid
Flour
Glucosinolates
Health claim
Rheological properties
Online Access:http://www.sciencedirect.com/science/article/pii/S2665927123000059

Internet

http://www.sciencedirect.com/science/article/pii/S2665927123000059

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