Thermal processing of pasta enriched with black locust flowers affect quality, phenolics, and antioxidant activity

The aim of this paper was to monitor changes of antioxidant activity and phenolic contents of pasta enriched with black locust flower (BLF) addition (in such percentages as 2.5, 5, 7.5, and 10) after thermal processing. Pasta microstructure, texture, and consumer acceptance were determined as well....

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Veröffentlicht in:	Journal of food processing and preservation 2019-10, Vol.43 (10), p.n/a
Hauptverfasser:	Kowalczewski, Przemysław Łukasz, Pauter, Paulina, Smarzyński, Krzysztof, Różańska, Maria Barbara, Jeżowski, Paweł, Dwiecki, Krzysztof, Mildner‐Szkudlarz, Sylwia
Format:	Artikel
Sprache:	eng
Online-Zugang:	Volltext
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