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6533b7cffe1ef96bd1259a6e

RESEARCH PRODUCT

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

Maria Grazia MelilliCarla GentileNino VirzìMassimo PalumboFabiola SciaccaAntonella PagliaroVita Di StefanoRosaria BognanniS. Scandurra

subject

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

description

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

yearjournalcountryeditionlanguage
2020-06-01
10.3390/foods9060764http://hdl.handle.net/10447/430386
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