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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 ...
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, ...
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 effects of preparation and cooking processes on vitamins and antioxidant capacity of sour and spicy potato silk
(Wiley on behalf of the Institute of Food Science and Technology, 2020-06-23)
The effect of a traditional dish sour and spicy potato silk preparation and cooking process on B vitamins, phenolic profiles and antioxidant activities was investigated. Results showed that cutting of potato caused an ...