The sourdough fermentation is the powerful process to exploit the potential of legumes, pseudo-cereals and milling by-products in baking industry
In the era of fighting wastes and paying close attention to sustainability and new protein
sources, legumes, pseudo-cereals and milling by-products deserve all the efforts for …
sources, legumes, pseudo-cereals and milling by-products deserve all the efforts for …
Poly (lactic acid) mass transfer properties
Abstract Poly (lactic acid)(PLA), a biodegradable and compostable polymer, is gaining
market acceptance and has been extensively investigated. The versatility of PLA has led to …
market acceptance and has been extensively investigated. The versatility of PLA has led to …
[LIVRE][B] Food packaging: principles and practice
GL Robertson - 2005 - taylorfrancis.com
A comprehensive and accessible textbook, Food Packaging: Principles and Practice,
Second Edition presents an integrated approach to understanding the principles underlying …
Second Edition presents an integrated approach to understanding the principles underlying …
Effect of sourdough fermentation on stabilisation, and chemical and nutritional characteristics of wheat germ
Lactic acid bacteria strains were identified from wheat germ by 16S rRNA partial
sequencing, subjected to RAPD-PCR ty** and screened. Lactobacillus plantarum LB1 …
sequencing, subjected to RAPD-PCR ty** and screened. Lactobacillus plantarum LB1 …
Use of sourdough fermented wheat germ for enhancing the nutritional, texture and sensory characteristics of the white bread
Lactobacillus plantarum LB1 and Lactobacillus rossiae LB5, isolated from wheat germ and
selected based on the kinetics of acidification, were used as starters for the manufacture of …
selected based on the kinetics of acidification, were used as starters for the manufacture of …
Effects of Molecular Structure on Kinetics and Dynamics of the Trolox Equivalent Antioxidant Capacity Assay with ABTS+•
X Tian, KM Schaich - Journal of agricultural and food chemistry, 2013 - ACS Publications
Reaction kinetics in the Trolox equivalent antioxidant capacity (TEAC) assay between
ABTS+•[2, 2′-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) cation radical] and …
ABTS+•[2, 2′-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) cation radical] and …
Changes in lipids and volatile compounds of oat flours and extrudates during processing and storage
AM Lampi, A Damerau, J Li, T Moisio, R Partanen… - Journal of Cereal …, 2015 - Elsevier
Oats is valuable raw material, but it needs to be heat-treated to inactivate lipid degrading
enzymes that would deteriorate its sensory quality. The aim was to study if extrusion could …
enzymes that would deteriorate its sensory quality. The aim was to study if extrusion could …
Influence of storage conditions on stability of phenolic compounds and antioxidant activity values in nutraceutical mixtures with edible flowers as new dietary …
M Mrázková, D Sumczynski, J Orsavová - Antioxidants, 2023 - mdpi.com
This paper investigates the effects of storage conditions on the stability of phenolics and
their antioxidant activities in unique nutraceutical supplements containing non-traditional …
their antioxidant activities in unique nutraceutical supplements containing non-traditional …
Effect of ferulic acid and α-tocopherol antioxidants on properties of sodium caseinate edible films
MJ Fabra, A Hambleton, P Talens, F Debeaufort… - Food …, 2011 - Elsevier
Edible films, based on sodium caseinate containing three different concentrations of ferulic
acid or α-tocopherol (20, 40 and 60mg/g sodium caseinate), were obtained in order to …
acid or α-tocopherol (20, 40 and 60mg/g sodium caseinate), were obtained in order to …
Thermoplastic extrusion in food processing
Extrusion cooking was first introduced in food and feed processing in the late 1950s. Since
then, the systems involved have grown in popularity, efficiency and flexibility. Extrusion …
then, the systems involved have grown in popularity, efficiency and flexibility. Extrusion …