Search
Now showing items 1-9 of 9
Phenolic content, antioxidant and antimicrobial activities of Egyptian date palm (Phoenix dactylifera L.) fruits
(AENSI, 2015-01)
Date palm fruits are one of the most popular fruits packed with an impressive list of essential nutrients, vitamins, and minerals that are required for normal growth, development and overall well-being. They contain health ...
Adding value to fruit processing waste: innovative ways to incorporate fibers from berry pomace in baked and extruded cereal-based foods—a SUSFOOD project
(MDPI, 2015-12)
This article communicates the set-up of BERRYPOM, a European research project established in the second call of the SUStainable FOOD Production and Consumption (SUSFOOD) network. The project deals with the by-product from ...
Food ingredients, processing, structure and functionality: The success for the global food industry
(Wiley on behalf of Institute of Food Science and Technology, 2015-12-16)
Welcome to the 51st volume of the International Journal of Food Science and Technology (IJFST). In my editorial of last year, I mentioned a little about the history of the journal and its relationship to the Institute of ...
Extraction and characterisation of pomace pectin from gold kiwifruit (Actinidia chinensis)
(Elsevier, 2015-11-15)
Gold kiwifruit pomace extracted using citric acid, water and enzyme (Celluclast 1.5L) were studied in terms of pectin yield, protein, ash, non-starch polysaccharide, galacturonic acid (GalA), neutral sugar composition, ...
Characterization of gold kiwifruit pectin from fruit of different maturities and extraction methods
(Elsevier, 2015-01-01)
Studies on gold kiwifruit pectins are limited. In this work, the characterization of pectin isolated from two different stages of maturity of gold kiwifruit, namely early harvested fruit (EHF) and main harvested fruit (MHF) ...
Synergistic effect of different dietary fibres in pasta on in vitro starch digestion?
(Elsevier, 2015-04-01)
Pasta is traditionally manufactured using only durum wheat semolina, but it is possible to incorporate other flours or ingredients into pasta in order to increase its nutritional value to the consumer, compared to conventional ...
Effects of pulsed electric fields (PEF) on vitamin C and its antioxidant properties
(MDPI, 2015-10)
In this study, pulsed electric fields (PEF) treatments and their effects on the structure of vitamin C (VIT-C) were estimated by fluorescence and Fourier transform infrared (FT-IR) spectroscopy, the relative content of ...
How combinations of dietary fibres can affect physicochemical characteristics of pasta
(Elsevier B.V. on behalf of the International Union of Food Science and Technology (IUFoST) and the Swiss Society of Food Science and Technology (SGLWT/SOSSTA), 2015-04)
© 2014 Elsevier Ltd. The production of high quality functional pasta from non-conventional raw materials represents a challenge. A partial substitution (15g/100g) of durum wheat semolina with long-chain inulin (HPX) and ...
The role of dietary coconut for the prevention and treatment of Alzheimer's disease: potential mechanisms of action
(Cambridge University Press on behalf of the Nutrition Society, 2015-07)
Coconut, Cocos nucifera L., is a tree that is cultivated to provide a large number of products, although it is mainly grown for its nutritional and medicinal values. Coconut oil, derived from the coconut fruit, has been ...