Optimization of fat-reduced ice cream formulation employing inulin as fat replacer via response surface methodology [0.03%]
采用响应面法优化低脂冰淇淋配方中以菊粉替代脂肪的方案
Aurora Pintor,Patricia Severiano-Pérez,Alfonso Totosaus
Aurora Pintor
The use of new ingredients like inulin for fat replacement is of wide application in the food industry. The aim of the present work was to reduce the fat content on ice cream formulations. It was possible to reduce up to 25% of butyric and ...
Specific phenolic compounds and sensory properties of a new dealcoholized red wine with pomegranate (Punica granatum L.) extract [0.03%]
特异性酚类化合物及富含石榴（Punica granatum L.）提取物新型脱醇红葡萄酒的感官特性
Maria Amparo Tárrega,Paula Varela,Emilie Fromentin et al.
Maria Amparo Tárrega et al.
The pomegranate (Punica granatum L.) fruit has a long history of human consumption and possesses notable antioxidant and cardiovascular properties. This work evaluated the feasibility to provide a new functional beverage based on a dealcoho...
Effects of encapsulation on the viability of potential probiotic Lactobacillus plantarum exposed to high acidity condition and presence of bile salts [0.03%]
包埋对潜在益生菌植物乳杆菌在高酸胁迫和胆盐存在下的存活率的影响
W F Tee,R Nazaruddin,Y N Tan et al.
W F Tee et al.
This study investigated the survival of encapsulated potential probiotic Lactobacillus plantarum which isolated from fermented cocoa beans. κ-Carrageenan was used to encapsulate the probiotic. Encapsulation techniques such as emulsificatio...
A comparison of composition and emulsifying properties of MFGM materials prepared from different dairy sources by microfiltration [0.03%]
通过微滤法从不同乳品来源制备的MFGM材料的组成和乳化性能比较
Jelena Miocinovic,Thien Le Trung,Eveline Fredrick et al.
Jelena Miocinovic et al.
Milk fat globule membrane (MFGM), due to its specific nature and composition, is known as material possessing advantageous nutritional as well as technological properties. In this study MFGM materials were produced from several dairy source...
Influence of malting conditions on sorghum (Sorghum bicolor (L.) Moench) as a raw material for fermented beverages [0.03%]
燕麦的发芽工艺对其作为发酵饮料原料的影响研究——以小米（Sorghum bicolor (L.) Moench）为例
Ahmed Hassani,Martin Zarnkow,Thomas Becker
Ahmed Hassani
There has been recently increased interest in sorghum to substitute the gluten containing cereals in the diet of people suffering from celiac disease. The response surface methodology was used to determine the influence of malting parameter...
The effect of combined traditional and novel treatments on oxidative status of dolphinfish (Coryphaena hippurus) and sardine (Sardina pilchardus) muscle lipids [0.03%]
传统与新型处理方法对鲯鳅（Coryphaena hippurus）和凤尾鱼（Sardinapilchardus）肌肉脂质氧化状况的影响
Joaquín Gómez-Estaca,M Carmen Gómez-Guillén,Pilar Montero
Joaquín Gómez-Estaca
Fish is rich in polyunsaturated fatty acids with beneficial effects on human health; however, these lipids are very sensitive to auto-oxidation reactions, leading to loss of nutritional and sensory quality. The effect of traditional (brinin...
Image analysis and green tea color change kinetics during thin-layer drying [0.03%]
基于图像分析的绿茶薄层干燥过程中的颜色变化动力学研究
Mohammad Shahabi,Shahin Rafiee,Seyed Saeid Mohtasebi et al.
Mohammad Shahabi et al.
This study was conducted to investigate the effect of air temperature and air flow velocity on kinetics of color parameter changes during hot-air drying of green tea, to obtain the best model for hot-air drying of green tea, to apply a comp...