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Mixing Plant Parts to Functional Foods (Gluten-Free Products) to Increase their Content with Bioactive Compounds and Antioxidant Activity

Yousif A. Elhassaneen, Rasha M. Arafa, Heba M. El Kholey, Asmaa S. Gamil

American Journal of Food Science and Technology. 2024, 12(3), 82-95 doi:10.12691/ajfst-12-3-2
  • Table 1. Cake formulae
  • Table 2. Formulation of corn flakes
  • Table 3. Effect of mixing tested vegetables powder on the bioactive compounds of rice flour
  • Table 4. Effect of mixing tested vegetables powder on the bioactive compounds of corn flour
  • Table 5. Effect of mixing tested vegetables powder on the bioactive compounds of the flour mixture
  • Table 6. Effect of mixing tested vegetables powder on the antioxidant activity of the flour mixture
  • Table 7. Effect of mixing tested vegetables powder on the antioxidant activity of the flour mixture
  • Table 8. Effect of mixing tested vegetables powder on the antioxidant activity of the flour mixture
  • Table 9. Sensory evaluation score of substitution with vegetables powder on the cake of rice flour
  • Table 10. Sensory evaluation score of substitution with vegetables powder on cornflakes of the flour mixture