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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Detalhes bibliográficos
Autor principal: Silva, Andreia Leonor Vieira Bento da (author)
Formato: doctoralThesis
Idioma:eng
Publicado em: 2022
Assuntos:
maize
broa
food processing
phenolic compounds
hydroxycinnamic acids
volatile compounds
Domínio/Área Científica::Engenharia e Tecnologia::Outras Engenharias e Tecnologias
Texto completo:http://hdl.handle.net/10362/143467
País:Portugal
Oai:oai:run.unl.pt:10362/143467

Texto Completo

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

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