Browsing Tecnologia dels Aliments by Author "Gallagher, Eimear"
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Bioaccessibility, physicochemical, sensorial, and nutritional characteristics of bread containing broccoli co‐products
Lafarga, Tomás; Gallagher, Eimear; Bademunt, Ariadna; Viñas Almenar, Inmaculada; Bobo, Gloria; Villaró, Silvia; Aguiló-Aguayo, Ingrid (Wiley Periodicals, 2019-02-08)The effects of the inclusion of industrial broccoli co‐products namely stalks and leaves into bread on physicochemical and nutritional properties were evaluated. Incorporation of powdered broccoli co‐products at a concentration ... -
Physiochemical and nutritional characteristics, bioaccessibility and sensory acceptance of baked crackers containing broccoli co‐products
Lafarga, Tomás; Bademunt, Ariadna; Gallagher, Eimear; Bobo, Gloria; Echeverría Cortada, Gemma; Viñas Almenar, Inmaculada; Aguiló-Aguayo, Ingrid (Wiley, 2018)The effects of the inclusion of broccoli co‐products into crackers on the bioaccessibility as well as their overall physical and nutritional quality were evaluated. Crackers were formulated using a 12.5 or 15.0% flour ...