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Food Reviews International Volume 31, 2015 - Issue 2
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Functional Ingredients of Wheat-Based Bakery, Traditional, Pasta, and Other Food Products

Neelam RawatHuman Resource Development, CSIR–Central Food Technological Research Institute, Mysore, Karnataka, India
&
D. IndraniFlour Milling, Baking and Confectionery Technology, CSIR–Central Food Technological Research Institute, Mysore, Karnataka, IndiaCorrespondence[email protected] [email protected]
Pages 125-146 | Published online: 23 Apr 2015

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Bede Dery & Lou Zaixiang. (2023) Scanning Electron Microscopy (SEM) as an Effective Tool for Determining the Morphology and Mechanism of Action of Functional Ingredients. Food Reviews International 39:4, pages 2007-2026.
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H. A. Rathnayake, S. B. Navaratne & C. M. Navaratne. (2022) Formulation of a Biologically-leavened Composite Cracker with Functional Properties. Journal of Culinary Science & Technology 0:0, pages 1-19.
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Articles from other publishers (12)

Guanmian Wei & Joe M Regenstein. (2023) Microbiota structure of traditional starters from around the Tai‐hang mountains and their influence on the fermentation properties, aroma profile and quality of Chinese steamed bread. Journal of the Science of Food and Agriculture 103:10, pages 5116-5125.
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Diana K. Baigts-Allende, Alexa Pérez-Alva, Jorge C. Metri-Ojeda, Carolina Estrada-Beristain, Melissa A. Ramírez-Rodrigues, Anita Arroyo-Silva & Milena M. Ramírez-Rodrigues. (2022) Use of Hibiscus sabdariffa by-Product to Enhance the Nutritional Quality of Pasta. Waste and Biomass Valorization 14:4, pages 1267-1279.
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Yash D. Jagdale, Gulzar Ahmad Nayik & MOHAMMAD JAVED ANSARI. 2023. Pigmented Cereals and Millets. Pigmented Cereals and Millets 375 400 .
Oinam Santosh, Harjit Kaur Bajwa, Aribam Indira, Shahar Bano, Norbu Dolma, Madho Singh Bisht & Nirmala Chongtham. 2023. Bamboo Science and Technology. Bamboo Science and Technology 67 87 .
Luis Martín Sánchez Magaña, Liliana León López, Edith Oliva Cuevas Rodríguez & Dulce María Domínguez Arispuro. 2023. Cereal-Based Food Products. Cereal-Based Food Products 273 311 .
Simonetta Fois, Piero Pasqualino Piu, Manuela Sanna, Tonina Roggio & Pasquale Catzeddu. (2021) In Vivo and In Vitro Starch Digestibility of Fresh Pasta Produced Using Semolina-Based or Wholemeal Semolina-Based Liquid Sourdough. Foods 10:10, pages 2507.
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Rongjia Wang, Ziwu Guo, Chunju Cai, Jianfeng Zhang, Fangyuan Bian, Shiyong Sun & Qingbing Wang. (2021) Practices and roles of bamboo industry development for alleviating poverty in China. Clean Technologies and Environmental Policy 23:6, pages 1687-1699.
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Oinam Santosh, Harjit Kaur Bajwa, Madho Singh Bisht & Nirmala Chongtham. 2021. Biotechnological Advances in Bamboo. Biotechnological Advances in Bamboo 401 429 .
Rowena Grace R. Sanchez, Genelyn Alilly C. San Juan, Patricia Anne A. Lim & Alonzo A. Gabriel. (2020) Effect of flour processing on the proximate composition, polyphenolic content, and antioxidant activity of 19 Philippine sweet potato cultivars. Journal of Food Processing and Preservation 44:10.
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María Ciudad-Mulero, Virginia Fernández-Ruiz, Mª Cruz Matallana-González & Patricia Morales. 2019. Functional Food Ingredients from Plants. Functional Food Ingredients from Plants 83 134 .
Simonetta Fois, Piero Pasqualino Piu, Manuela Sanna, Tonina Roggio & Pasquale Catzeddu. (2018) Starch digestibility and properties of fresh pasta made with semolina-based liquid sourdough. LWT 89, pages 496-502.
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Z.E. Martins, O. Pinho & I.M.P.L.V.O. Ferreira. (2017) Food industry by-products used as functional ingredients of bakery products. Trends in Food Science & Technology 67, pages 106-128.
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