Effect of olive pulp enrichment on physicochemical and antioxidant properties of wheat bread

Effect of olive pulp enrichment on physicochemical and antioxidant properties of wheat bread

Black and green olive pulp was added to wheat bread formulation at different levels (5, 10, 15%) with the aim to improve its nutritional value by enhancing the phenolic content and antioxidant capacity. Additionally, the effects of the fortification with olive pulp on the physical characteristics, s...

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Bibliographic Details
Main Authors: Anna Marinopoulou, Maria Papageorgiou, Maria Irakli, Dimitrios Gerasopoulos
Format: Article
Language:English
Published: ISEKI_Food Association (IFA) 2020-04-01
Series:International Journal of Food Studies
Subjects:
olive pulp
bread
antioxidants
staling
Online Access:https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/623

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