À propos de cet article

Citez

Alam, J., Talukder, M. U., Rahman, M. N., Prodhan, U. K., Obidul Huq, A. K. (2013). Evaluation of the nutritional and sensory quality of functional breads prepared from whole wheat and soybean flour. Ann. Food Sci. Technol.,14 (2), 171–175.Search in Google Scholar

Amir, I. Z., Hanida, H. S., Syafiq, A. (2013). Development and physical analysis of high fiber bread incorporated with cocoa (Theobroma cacao sp.) pod husk powder. Int. Food Res. J.,20 (3), 1301–1305.Search in Google Scholar

Anonymous (1990). Official Methods of Analysis. 15th edn. Washington, DC. Association of Official Analytical Chemists.Search in Google Scholar

Brodowska, K. (2014). A comparison of antioxidant properties of extracts from defatted and non-defatted flax (Linum usitatissimum) seeds. Albanian J. Agricult. Sci.,13 (2), 16–23.Search in Google Scholar

Constandache, M. (2005). Effects of vegetal protein extracts to the quality of bread. Agroalimentary Proc. Technol.,6 (1), 79–84.Search in Google Scholar

Das, L., Raychaudhuri, U., Chkraborty, R. (2013). Herbal fortification of bread with fennel seeds. Food Technol. Biotech., 51 (3), 434–440.Search in Google Scholar

El-Demery, M., Mahmoud, K. F., Bareh, G. F., Albadawy, W. (2015). Effect of fortification by full fat and defatted flaxseed flour sensory properties of wheat bread and lipid profile laste. Int. J. Curr. Microbiol. App. Sci.,4 (4), 581–598.Search in Google Scholar

Giannou, V. Tzia, C., (2016). Addition of vital wheat gluten to enhance the quality characteristics of frozen dough products. Foods,5 (6), 1–10.10.3390/foods5010006Search in Google Scholar

Karaoglu, M. M., Boz, H., (2013). Improving the quality of whole wheat bread by using plant origin materials. Czech J. Food Sci., 31 (5), 457–466.Search in Google Scholar

Kooti, W., Moradi, M., Ali-Akbari, S., Sharafi-Ahvazi, N., Asadi-Samani, M., Ashtary-Larky, D. (2015). Therapeutic and pharmacological potential of Foeniculum vulgare Mill: A review. J. Herb. Med. Pharmacol., 4 (1), 1–9.Search in Google Scholar

Maneju, H., Udobi, C. E., Ndife, J. (2011). Effect of added brewers dry grain on the physico-chemical, microbial and sensory quality of wheat. Amer. J. Food Nutr.,1(1), 31–43.Search in Google Scholar

Moghtader, M. (2013). Chemical composition, antimicrobial and antioxidant from the seeds and flowers of Foeniculum vulgare Mill. from Kerman Province. J. Hortic. For.,5 (3), 37–40.Search in Google Scholar

Ndife, J., Abdulraheem, L. O., Zakari, U. M. (2011). Evaluation of the nutritional and sensory quality of functional breads produced from whole wheat and soya bean flour blends. Afr. J. Food Sci.,5 (8), 466–472.Search in Google Scholar

Ndife, J., Obiegbunna, J., Ajaya, S. (2013). Comparative evaluation of the nutritional and sensory quality of major commercial whole-wheat breads in Nigerian market. Adv. J. Food Sci. Technol., 5 (12), 1600–1605.10.19026/ajfst.5.3395Search in Google Scholar

Ngozi, A. A. (2014). Effect of whole wheat flour on the quality of wheatbaked. Global J. Food Sci. Technol.,2 (3), 127–133.Search in Google Scholar

Olaoye, O. A., Onilude, A. A. (2011). Microbiological, proximate analysis and sensory evaluation of baked products from blends of wheat/breadfruit flours. Afr. J. Food Agric. Nutr. Dev., 8, p. 1–12.Search in Google Scholar

Rather, M., Dar, B. A., Sofi, S. N., Qurishi, M. A. (2016). Foeniculum vulgare: A comprehensive review of its traditional use, phytochemistry, pharmacology, and safety. Arabian J. Chem.,9 (Suppl. 2), 1574–1583.10.1016/j.arabjc.2012.04.011Search in Google Scholar

Saavedra, M., Aires, A., Dias, C., Almeida, J. A., Vasconcelos, M. C. B. M. D., Santos, P., Rosa, E. A. (2015). Evaluation of the potential of squash pumpkin by-products (seeds and shell) as sources of antioxidant and bioactive compounds. J. Food Sci. Tech., 52 (2), 1008–1015.10.1007/s13197-013-1089-5Search in Google Scholar

Singleton, V. L., Ortofer, R., Lamyeal-Raventos, R. M. (1999). Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin Ciocalteu Reagent. In: Packer, L. (Ed.). Methods in Enzymology. Academic Press, Orlando, pp. 152–178.10.1016/S0076-6879(99)99017-1Open DOISearch in Google Scholar

Wahidu, Z., Deli, S., Wan, N. W., Tajul, Y. A. (2014). Physicochemical and quality characteristics of cold and hot press of Nigella sativa L. seed oil using screw press. J. Appl. Sci. Res.,10 (12), 36–45.Search in Google Scholar

Weiping, H., Bookang, H. (2011). A review of chemistry and bioactivities of a medicinal spice: Foeniculum vulgare. J. Med. Plants Res., 5 (16), 3539–3600.Search in Google Scholar

Yu, L., Nanguet, A. L., Beta, T. (2013). Comparison of antioxidant properties of refined and whole wheat flour and bread. Antioxidants,2, 370–383.10.3390/antiox2040370466552026784470Search in Google Scholar

Yu, L., Perret, J., Wilson, J., Haley, S. (2003). Antioxidant properties of bran extracts from “Akron” wheat grown at different locations. J. Agric. Food Chem.51, 1566–1570.10.1021/jf020950z12617585Open DOISearch in Google Scholar

eISSN:
1407-009X
Langue:
Anglais
Périodicité:
6 fois par an
Sujets de la revue:
General Interest, Mathematics, General Mathematics