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Antioxidant Dietary Fibres: Potential Functional Food Ingredients from Plant Processing By-Products
antioxidant dietary fibre plant waste polyphenols bioavailability
2015/12/30
The number of dietary fibre enriched food products introduced to the food market has been increased due to several
beneficial effects of dietary fibres, mainly on the digestive system. In recent yea...
Use of Pulse Ingredients to Develop Healthier Baked Products
Pulse Ingredients Develop Healthier Baked Products
2014/5/23
With growing interest in formulating more nutritious ready-to-eat foods, the food industry is looking for alternative ingredients that can deliver enhanced nutrition and functionality. Pulses are high...
Funcionality of several cake ingredients: A comprehensive approach
fat replacement inulin physical properties structure
2014/2/24
The roles of some cake ingredients – oil, a leavening agent, and inulin – in the structure and physicochemical properties of batter and cakes were studied in four different formulations. Oil played an...
Analysis of Ingredients, Functionality, Formulation Optimization and Shelf Life Evaluation of High Fiber Bread
Ingredients Functionality
2016/5/31
The aim of this study was to analyze the ingredients, develop high fiber bread and evaluate its shelf life. Bread and baked products are the most important sources of dietary fiber in the total food c...
Changes in Various Ingredients, Escherichia coli, Taste and Texture of Blade Vegetables as a Result of Low Temperature Steam-Heating Process
low temperature steam heating process blade vegetables texture
2009/7/7
To research wider uses of the low temperature steam heating process, blade vegetables were heated by steam of temperature adjusted from 55°C to 80°C for 5-30 min. The treated vegetables were used for ...
Effects of Food Ingredients on Inactivation of Escherichia coli by Hydrostatic Pressure Treatment with the Addition of Allyl Isothiocyanate
Escherichia coli inactivation hydrostatic pressure
2009/6/18
The effects of pH, the major food ingredients sodium chloride, sucrose, protein and organic acids on Escherichia coli inactivation by hydrostatic pressure treatment with the addition of allyl isothioc...
Butter has a very desirable flavor and is perceived by consumers as a high quality, natural product. However, its use in foods is sometimes limited by its functional performance. Milk fat is tradition...
Effect of Storage Temperatures and Ingredients on Growth of Bacillus cereus in Coffee Creamers
Bacillus cereus storage temperature coffee creamers
2008/3/27
Growth of Bacillus cereus ATCC 33018 was evaluated in half and half (10.5% fat), whipping cream (30% fat), and nondairy creamer (7.5% fat). Samples were inoculated with approximately 10 vegetative cel...
Decontamination of Dry Food Ingredients and Seeds with “Soft-Electrons” (Low-Energy Electrons)
dehydrated vegetable seed decontamination, electron
2010/11/23
Electrons with energies of 300 keV or lower (soft-electrons) reduced microbial loads of grains, pulses, spices, dehydrated vegetables and seeds to levels lower than 10 CFU/g. The viscosity of gelatini...