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Acorn Flour as A Functional Ingredient: Impacts on Health and Baking Properties in Wheat - Based Products Cover

Acorn Flour as A Functional Ingredient: Impacts on Health and Baking Properties in Wheat - Based Products

Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 28 (2024): Issue 2 (December 2024)
By: Fryderyk Sikora,  Ireneusz Ochmian and  Magdalena Sobolewska  
Open Access
|Feb 2025

Authors

Fryderyk Sikora

fryderyk.sikora@zut.edu.pl

Department of Horticulture, West Pomeranian University of Technology Szczecin, Szczecin, Poland

Ireneusz Ochmian

iochmian@zut.edu.pl

Department of Horticulture, West Pomeranian University of Technology Szczecin, Szczecin, Poland

Magdalena Sobolewska

magdalena.sobolewska@zut.edu.pl

Department of Agroengineering, Faculty of Environmental Management and Agriculture, West Pomeranian University of Technology in Szczecin, Szczecin, Poland
DOI: https://doi.org/10.2478/aucft-2024-0014 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496
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Language: English
Page range: 171 - 182
Submitted on: Sep 7, 2024
Accepted on: Dec 22, 2024
Published on: Feb 15, 2025
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
nutritional enhancement,
phenolic compounds,
bakery product innovation,
sustainable food ingredients
Related subjects:
Industrial chemistry,
Industrial chemistry, other,
Food science and technology

© 2025 Fryderyk Sikora, Ireneusz Ochmian, Magdalena Sobolewska, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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