Publications by authors named "Nadejda Turculet"
Article Synopsis
- Sea buckthorn berries are packed with bioactive compounds, and incorporating their flour into wheat bread at varying concentrations (1%, 3%, and 5%) may enhance the bread's qualities for food manufacturers.
- The study found that berry flour has significant amounts of polyphenols and antioxidants, including flavonoids and other beneficial phenolics.
- Adding just 1% berry flour boosts the bread's antioxidant properties and extends its shelf life by preventing spoilage, making it a healthier and longer-lasting product.
