Now showing items 1-5 of 5
Implementation of a quality by design approach in the potato chips frying process
(Journal of Food Engineering, 2019-04-29)
The purpose of the article is to implement a holistic concept namely Quality by Design (QbD) approach for assessment of deep frying of potatoes chips. Critical quality attributes (CQAs), critical process ...
A validated ultra-performance liquid chromatography with diode array detection coupled to electrospray ionization and triple quadrupole mass spectrometry method to simultaneously quantify taurine, homotaurine, hypotaurine and amino acids in macro- and microalgae
(Journal of Chromatography A, 2018-12-26)
A fast and reliable method for the simultaneous quantification of Taurine, Homotaurine, Hypotaurine and 19 amino acids in algae samples by Ultra-performance liquid chromatography coupled with diode array ...
Effect of microalgae incorporation on the physicochemical, nutritional, and sensorial properties of an innovative broccoli soup
(LWT - Food Science and Technology, 2019-05-09)
The aim of this paper was to develop broccoli soups enriched in Spirulina sp., Chlorella sp., or Tetraselmis sp., at concentrations ranging from 0.5 to 2.0% (w/v), and to assess the effect of microalgae ...
Nutritional properties of organic and conventional beef meat at retail
(Journal of the Science of Food and Agriculture, 2019-02-20)
BACKGROUND: Consumers perceive that organic meat has superior nutritional properties compared to conventional meat,although the available evidence from commercial samples is very scarce. The present ...
Occurrence of pyrrolizidine alkaloids in animal- and plant-derived food: results of a survey across Europe
(Taylor & Francis, 2017-09-25)
Pyrrolizidine alkaloids (PAs) are secondary metabolites of plant families such as Asteraceae or Boraginaceae and are suspected to be genotoxic carcinogens. Recent investigations revealed their frequent ...