Gluten-Free Bread Enriched with Artichoke Leaf Extract In Vitro Exerted Antioxidant and Anti-Inflammatory Properties
Due to its high nutritional value and broad beneficial effects, the artichoke plant (<i>Cynara cardunculus</i> L.) is an excellent healthy food candidate. Additionally, the artichoke by-products are usually discarded even though they still contain a huge concentration of dietary fibers,...
Saved in:
Main Authors: | Mirco Vacca (Author), Daniela Pinto (Author), Alessandro Annunziato (Author), Arianna Ressa (Author), Maria Calasso (Author), Erica Pontonio (Author), Giuseppe Celano (Author), Maria De Angelis (Author) |
---|---|
Format: | Book |
Published: |
MDPI AG,
2023-04-01T00:00:00Z.
|
Subjects: | |
Online Access: | Connect to this object online. |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Cadmium and lead content in gluten and gluten-free bread available on the Polish market - potential health risk to consumers
by: Magdalena Gacal, et al.
Published: (2023) -
Apple Pomace as a Source of Bioactive Polyphenol Compounds in Gluten-Free Breads
by: Dorota Gumul, et al.
Published: (2021) -
BREAD ENRICHMENT IN IRAN
by: SB. Vaghefi, et al.
Published: (1979) -
BREAD ENRICHMENT IN IRAN
by: SB. Vaghefi, et al.
Published: (1979) -
Milk Thistle Oilseed Cake Flour Fractions: A Source of Silymarin and Macronutrients for Gluten-Free Bread
by: Jan Bedrníček, et al.
Published: (2022)