0000000000087575

AUTHOR

Massimo Palumbo

showing 2 related works from this author

Improvement of Fatty Acid Profile in Durum Wheat Breads Supplemented with Portulaca oleracea L. Quality Traits of Purslane-Fortified Bread

2020

The addition of functional ingredients to breads could have effects on preventing cardiovascular diseases, cancers and inflammation. The incorporation of 0&ndash

Health (social science)Antioxidant<i>Portulaca oleracea</i> L.Settore CHIM/10 - Chimica Degli Alimenti030309 nutrition & dieteticsmedicine.medical_treatmentWheat flouressential fatty acidsPlant ScienceNutritional qualityPortulacaAntioxidant potentialdurum wheat breadlcsh:Chemical technologyHealth Professions (miscellaneous)Microbiology03 medical and health scienceschemistry.chemical_compound0404 agricultural biotechnologydurum wheat bread; Portulaca oleracea L.; essential fatty acids; omega-6/omega-3 ratio; antioxidantsmedicineessential fatty acidlcsh:TP1-1185Food sciencePhenolschemistry.chemical_classification0303 health sciencesABTSPortulaca oleracea L.biologydigestive oral and skin physiologyfood and beveragesFatty acid04 agricultural and veterinary sciencesbiology.organism_classification040401 food scienceantioxidantschemistryomega-6/omega-3 ratioFood Science
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Opuntia cladodes as functional ingredient in durum wheat bread: rheological, sensory, and chemical characterization

2021

Cladodes are considered by-products of Opuntia ficus-indica cultivation. Their addition as source of antioxidants to durum wheat breads could have effects on preventing cardiovascular diseases, cancers, and inflammation. The inclusion of 0-5-10-15% cladodes, harvested in three different locations, on quality and antioxidant properties of fortified durum wheat breads has been evaluated. The enrichment with 10% of cladodes resulted in an increase in the content of total phenolics (14.8 vs 2.7 mg GAE/100 g of control bread), a decrease of IC50 (3.28 vs 49.7 mg/ml of control bread), good rheological characteristics of loaves and largely positive evaluation by panel test. Fortification with 15% …

Settore CHIM/10 - Chimica Degli Alimenti030309 nutrition & dieteticsGeneral Chemical Engineeringdurum wheat breadFood processing and manufactureIndustrial and Manufacturing Engineering03 medical and health sciencesIngredient0404 agricultural biotechnologyCladodesDurum wheat bread; cladodes; prickly pear; sensory characteristics; antioxidantsTX341-641prickly pearFood science0303 health sciencesbiologyNutrition. Foods and food supplyfungifood and beverages04 agricultural and veterinary sciencesGeneral ChemistryTP368-456Wheat breadbiology.organism_classification040401 food scienceantioxidantscladodessensory characteristicsFood ScienceCyTA - Journal of Food
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