Double-layer carotenoid-rich emulsions as fat replacers: Application in salad dressings and low-fat chocolate cakes [0.03%]
双层类胡萝卜素丰富型乳状液作为一种脂肪替代物在沙拉酱和低脂巧克力蛋糕中的应用
Jhonatan Silva Santos,Mírian Luisa Faria Freitas Ribeiro,Vânia Regina Nicoletti
Jhonatan Silva Santos
The growing consumption of salad dressings has driven the use of emulsion technology to develop foods with low oil content while maintaining high nutritional value. This study aimed to formulate emulsions using buriti (Mauritia flexuosa) an...
Thiamine (vitamin B1) levels and sensory properties of cooked rice: Exploring varietal differences [0.03%]
不同水稻品种煮饭后硫胺素(维生素B1)含量及感官品质的差异性研究
Suzan Tireki,Hazal Dagistan,Dilaycan Cam et al.
Suzan Tireki et al.
The composition and cooking quality of rice varieties vary highly. Preparation and cooking techniques may lead to thiamine degradation. In this study, rice meals were prepared with three different rice varieties grown in Türkiye (Baldo, Os...
Impact of Cirina butyrospermi treated with ultrasound and boiling, and effect of baking temperature on some quality attributes of rice cookies [0.03%]
超声波和加热处理对Cirina butyrospermi的影响及烘焙温度对面包质量特性的影响
Mayowa Saheed Sanusi,Abdulkareem Bamidele Bello,Keziah Kehinde Ajayi et al.
Mayowa Saheed Sanusi et al.
As consumer demand for nutritious snacks rises, rice cookies are gaining attention for their gluten-free nutrient profile, and ultrasound-assisted treatment has emerged as a promising nonthermal alternative for nutrient retention of food in...
Physicochemical properties, volatile compounds and basic spherification of hibiscus (Hibiscus sabdariffa L.) kombucha beverage [0.03%]
Hibiscus（ Hibiscus sabdariffa L。） kombucha饮料的理化性质，挥发性化合物和基本球形化
Suzan Tireki
Suzan Tireki
Kombucha is a fermented beverage with a slightly acidic taste, flavor, and natural carbonation. It has gained popularity due to its health benefits. Traditional kombucha is prepared by fermentation of black tea and sucrose. Today, kombucha ...
Exploring the impact of various processing conditions and fermentation methods on the selected physicochemical properties of sweetened dahi (misti doi) [0.03%]
探讨各种加工条件和发酵方法对甜酸奶(Misti Doi)选定理化性质的影响
Arijit Ray,Chitranayak Sinha,Sheetal Berry et al.
Arijit Ray et al.
Sweetened dahi, or misti doi, is a traditional fermented dairy product known for its light brown caramelized colour, tangy taste, and smooth texture. Despite its increasing popularity due to its unique taste and nutritional benefits, ensuri...
Impact of acid and alkali treatments on the nutritional, functional, and structural properties of hull-less barley flour [0.03%]
脱壳裸大麦粉的酸碱处理对其营养功能和结构特性的影响
Mahamudu Sasamalo,Nisha Chhabra,Amarjeet Kaur et al.
Mahamudu Sasamalo et al.
Barley is an underutilized crop with considerable potential for enhancing food security and sustainability. Hull-less barley is a nutrient-dense cereal grain rich in β-glucan and dietary fiber; however, its broader application in food syst...
Nutritional value and sensory attributes of plant-based fermented milk: A comprehensive review [0.03%]
植物基发酵乳的营养价值和感官属性：全面回顾
Qi Liu,Kunpeng Wang,Yong Shen et al.
Qi Liu et al.
Plant-based fermented milk has gained significant attention as a primary substitute for dairy milk, particularly among individuals with lactose intolerance, milk allergies, and those affected by hypercholesterolemia. Additionally, as plant-...
Enhancing nutritional value and flavor profiles of whey powder through fungal fermentation with Aspergillus oryzae and Neurospora intermedia [0.03%]
利用曲霉和神经菌发酵改善乳清粉的营养价值和风味特性
Burcu Kaya,Onur Güneşer,Mohammad J Taherzadeh et al.
Burcu Kaya et al.
Investigation of the nutritional properties, biological activities, volatile compounds and sensory properties of fungal biomass and supernatants obtained from cheese whey powder fermented with Aspergillus oryzae and Neurospora intermedia wa...
Physicochemical, textural, and sensory properties of low-fat beef sausages formulated with Xanthan-Locust bean gum blends [0.03%]
基于黄原胶-虎坚果胶复配体系的低脂牛肉香肠的理化、质构和感官特性
Rachel Flinchum,Samantha Massey,Luiz Henrique Pereira Silva et al.
Rachel Flinchum et al.
Health-conscious consumers are increasingly seeking healthier food options. This research investigated the effect of a xanthan-locust bean gum (XLB) blend on the quality characteristics of low-fat beef frankfurter sausages. Four sausage for...
Dry and hydro-thermal processing: A study on the nutritional, physical and functional attributes of raw and germinated sorghum flour [0.03%]
干燥和水热处理：关于原始和发芽的高粱粉的营养、物理和功能属性的研究
Mousumi Sabat,Ashutosh Tripathi,Pramod Shelake
Mousumi Sabat
Sorghum is often subjected to different pre-treatments to improve its nutritional profile and palatability. However, selecting appropriate treatments and understanding their effects on sorghum are challenging. Therefore, an attempt was made...