Now showing items 1-4 of 4
Effect of storage on total phenolics, antioxidant capacity, and physicochemical properties of blueberry (Vaccinium corymbosum L.) jam
(Journal of Food Processing and Preservation, 2018-05-24)
This study investigated the effects of storage on the physicochemical and nutritional aspects ofblueberry jam. Jams were stored at either 4, 25, or 358C during a 56-day period. The pH was sig-nificantly reduced during ...
Physiochemical and nutritional characteristics, bioaccessibility and sensory acceptance of baked crackers containing broccoli co‐products
(International Journal of Food Science and Technology, 2018-08-09)
The effects of the inclusion of broccoli co-products into crackers on the bioaccessibility as well as theiroverall physical and nutritional quality were evaluated. Crackers were formulated using a 12.5 or 15.0%flour ...
Bioaccessibility and antioxidant activity of phenolic compounds in cooked pulses
(International Journal of Food Science and Technology, 2019-01-04)
The aim of this study was to evaluate the bioaccessibility of polyphenols and antioxidant activity in cooked pulses and to study the effect of cooking on their total phenolic content (TPC) and antioxidant capacity. Cooked ...
Bioaccessibility, physicochemical, sensorial, and nutritional characteristics of bread containing broccoli co‐products
(Journal of Food Processing and Preservation, 2019-01-07)
The effects of the inclusion of industrial broccoli co‐products namely stalks and leaves into bread on physicochemical and nutritional properties were evaluated. Incorporation of powdered broccoli co‐products at a concentration ...