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Correlations between the phenolic and fibre composition of mushrooms and the glycaemic and textural characteristics of mushroom enriched extruded products
(Elsevier, 2020-01)
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 ...
The effect of wounding intensities on vitamins and antioxidant enhancement in potato products
(Institute of Food Science and Technology, 2020-10-16)
The effect of wounding intensity on vitamins and antioxidant activities from potato were evaluated. Potatoes were submitted to five levels of wounding intensity (A/W) including the whole peeled potato (CK), slices, pies, ...
Antioxidative activity of oyster protein hydrolysates Maillard reaction products
(Wiley, 2020-05-26)
A two-step process of enzymatic hydrolyzation followed by Maillard reaction was used to produce oyster meat hydrolysate Maillard reaction products (MRPs). The flavor of oyster meat hydrolysate MRPs was significantly improved ...
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
(MDPI, 2020-05)
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 ...
Milk phospholipid antioxidant activity and digestibility: Kinetics of fatty acids and choline release
(Elsevier, 2020-05)
Milk phospholipids have been used as functional ingredients in foods. However, there have been no reports on how the polarity of lipids affects their digestibility. This study aims to isolate milk phospholipids from dairy ...
Effect of black tea infusion on physicochemical properties, antioxidant capacity and microstructure of acidified dairy gel during cold storage
(MDPI, 2020-06)
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 ...