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Nutritional Value and Biological Activity of Gluten-Free Bread Enriched with Cricket Powder
(MDPI, 2021-02-23)
Cricket powder, described in the literature as a source of nutrients, can be a valuable ingre-
dient to supplement deficiencies in various food products. Work continues on the implementation of
cricket powder in products ...
Influence of potato variety on polyphenol profile composition and glycoalcaloid contents of potato juice
(De Gruyter, 2021-12-20)
The results of studies published in recent years indicate the broad biological activity of potato juice (PJ), which is a byproduct of the starch production process. Among the most frequently described activities are ...
Maillard Reaction Products in Gluten-Free Bread Made from Raw and Roasted Buckwheat Flour
(MDPI, 2021-03-04)
The formation of Maillard reaction products (MRPs) in gluten-free bread made from roasted
and raw buckwheat flour was examined. The levels of phenolic compounds such as flavonoids
(catechin, naringenin, quercetin, rutin, ...