Now showing items 1-4 of 4
Correlations between the phenolic and fibre composition of mushrooms and the glycaemic and textural characteristics of mushroom enriched extruded products
In this study, semolina extruded snack products were supplemented with white button mushroom (Agaricus bisporus), shiitake (Lentinula edodes) and porcini mushrooms (Boletus edulis). The functional properties of the products ...
Effect of egg white protein and soy protein isolate addition on nutritional properties and in-vitro digestibility of gluten-free pasta based on banana flour
The effects of egg white protein and soy protein isolate addition on the nutritional and digestibility of gluten-free pasta based on banana flour were studied. The level of protein additions (soy protein or egg white ...
Effect of black tea infusion on physicochemical properties, antioxidant capacity and microstructure of acidified dairy gel during cold storage
The impacts of black tea infusion on physicochemical properties, antioxidant capacity and microstructure of stirred acidified dairy gel (ADG) system have not been fully explored. These impacts were studied during a 28-day ...
The effect of heating on the formation of 4-hydroxy-2-hexenal and 4-hydroxy-2-nonenal in unsaturated vegetable oils: Evaluation of oxidation indicators
The formation of 4-hydroxy-2-hexenal (HHE) and 4-hydroxy-2-nonenal (HNE) in vegetable oils and model oil systems were quantitatively assessed by RP-HPLC. Regardless of heating temperature, HHE was only detected in rapeseed ...