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Food and Beverages Containing Algae and Derived Ingredients Launched in the Market from 2015 to 2019: A Front-of-Pack Labeling Perspective with a Special Focus on Spain
(MDPI, 2021-01-16)
Algae are a source of functional ingredients, with a large spectrum of healthy and functional compounds. Therefore, this study aimed to provide an overview on commercialized food and beverages made from ...
Semi-solid fibre syrup for sugar reduction in cookies
(Wiley, 2021-08-05)
Since sugar reduction is a pillar of the international nutritional guideline, the food industry is constantly looking for new ingredients able to replace sugar technological functionality while satisfying ...
Oat proteins as emerging ingredients for food formulation: where we stand?
(Springer, 2021-01-30)
Over the last decades, interest in oats (Avena sativa L.) as healthy foods increased due to their multiple functional and bioactive components such as dietary fibers, polyphenols, and proteins. Protein ...
Ultrasound intensification of Ferrochelatase extraction from pork liver as a strategy to improve ZINC-protoporphyrin formation
(Elsevier, 2021-08-04)
The enzyme Ferrochelatase (FeCH), which is naturally present in pork liver, catalyses the formation of Zinc-protoporphyrin (ZnPP), a natural pigment responsible for the typical color of dry-cured Italian ...
Chickpea (Cicer arietinum L.) protein as a prospective plant‐based ingredient: a review
(Wiley, 2021-03-24)
Chickpea (Cicer arietinum L.) is one of the most grown and consumed pulses and it is traditionally commercialised as seeds, flour or canned foods. In the frame of alternative protein sources, chickpea ...
Pea protein ingredients: A mainstream ingredient to (re)formulate innovative foods and beverages
(Elsevier, 2021-02-25)
Backgroun: Pea (Pisum sativum) proteins are emerging as a popular alternative to those conventional (deriving from animal and soy) due to their high protein content with interesting functionality, ...
Can a structured emulsion (fat in water-fibre system) substitute saturated fat in cookies without hampering their quality?
(Wiley, 2021-08-18)
Replacing fat and saturated fat in baked goods without affecting their quality characteristics is a challenging task. This study evaluated complete and partial substitution of saturated fats (butter and ...
Development of High-Protein Vegetable Creams by Using Single-Cell Ingredients from Some Microalgae Species
(MDPI, 2021-10-22)
The aim of this paper was to develop high-protein vegetable creams through the incorporation of microalgae. Single-cell ingredients from Arthrospiraplatensis (spirulina), Chlorella vulgaris, Tetraselmis ...
Levels of taurine, hypotaurine and homotaurine, and amino acids profiles in selected commercial seaweeds, microalgae, and algae-enriched food products
(Elsevier, 2021-08-05)
Amino acids and sulfonic acid derivatives (Taurine-Tau; Hypotaurine-HypTau; Homotaurine-HTau) of 26 different species of commercial macroalgae, microalgae and 10 algae-enriched food products from the ...
Formation of Zn-protoporphyrin during the elaboration process of non-nitrified serrano dry-cured hams and its relationship with lipolysis
(Elsevier, 2021-12-03)
This study assessed the ZnPP content, heme content, salt content, and instrumental color in the biceps femoris and semimembranosus muscles during the elaboration of Serrano dry-cured ham manufactured ...