Physicochemical, bioactive, and textural evaluation of biscuits enriched with dried cherry fruit [pdf]
Year: 2026
Type: article
Abstract: The food sector has undergone significant transformation in recent decades, driven by increasing consumer interest in products that not only meet nutritional requirements but also offer additional health benefits (Santos-Sánchez and Cruz-Chamorro, 2025).Consumers are becoming increasingly concerned about the quality and nutritional content of their food and are seeking options that are both healthier and more sustainable (van Bussel et al., 2022;Firoozzare et al., 2024).The positive effects of functional foods may be reflected in one or more physiological functions, thereby supporting health maintenance or reducing the risk of illness (Friedrichsen et al., 2022).Grain-based products play a crucial role in the daily diets of people of all ages and backgrounds worldwide (Drewnowski et al., 2025).Bakery products
Institution: University of Food Technologies
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
Open Access status: diamond
OpenAlex ID: W7225141540