From maize flour to bread: assessing the impact of processing on phenolic and volatile composition

Broa is a Portuguese ethnic bread traditionally prepared from maize open pollinated varieties (OPVs). These traditional varieties have been threatened by the progressive introduction of hybrid varieties, which do not possess the ability to produce high-quality broas and are less resilient to adverse...

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Bibliographic Details
Main Author: Silva, Andreia Leonor Vieira Bento da (author)
Format: doctoralThesis
Language:eng
Published: 2022
Subjects:
maize
broa
food processing
phenolic compounds
hydroxycinnamic acids
volatile compounds
Domínio/Área Científica::Engenharia e Tecnologia::Outras Engenharias e Tecnologias
Online Access:http://hdl.handle.net/10362/143467
Country:Portugal
Oai:oai:run.unl.pt:10362/143467

Internet

http://hdl.handle.net/10362/143467

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