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Effect of storage on total phenolics, antioxidant capacity, and physicochemical properties of blueberry (Vaccinium corymbosum L.) jam
(Wiley, 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 ...
Optimisation of the pH and boiling conditions needed to obtain improved foaming and emulsifying properties of chickpea aquafaba using a response surface methodology
(Elsevier, 2019-08-30)
Chickpea cooking water, also known as aquafaba, generated in our homes is generally discarded as waste. However, this valuable resource contains high quantities of proteins with excellent technofunctional ...