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Now showing items 31-36 of 36
Effect of Ultrasound Pre-Treatment on the Physical, Microbiological, and Antioxidant Properties of Calçots
(Springer, 2018-12-03)
The effect of ultrasound (US) treatment (40 kHz, 250 W) for 0, 10, 25 and 45 min on the physical and microbiological quality, total antioxidant capacity (TAC) and total phenolic content (TPC) of ...
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 ...
Effect of Spirulina in Bread Formulated with Wheat Flours of Different Alveograph Strength
(MDPI, 2023-10-10)
Consumers within the EU are increasingly asking for natural and healthier food products,
which are additive-free and environmentally friendly. The aim of this study was to assess the effects
of Spirulina ...
Effect of pre-harvest conditions and postharvest storage time on the quality of whole and fresh-cut calçots (Allium cepa L.)
(Elsevier, 2019-01-30)
Pre-harvest conditions such as cultivar, cultivation site and planting time could affect the storability, quality and shelf-life of fruit and vegetables. The influence of onion cultivar, cultivation ...
Bioaccessibility of polyphenols and antioxidant capacity of fresh or minimally processed modern or traditional lettuce (Lactuca sativa L.) varieties
(Springer Verlag, 2019-09-14)
Modern city lifestyle is characterized by an increased demand for fresh or minimally processed foods. Lettuce (Lactuca sativa L.), mainly iceberg lettuce, is the main vegetable used during the manufacture ...
Efficacy of chlorine, peroxyacetic acid and mild-heat treatment on the reduction of natural microflora and maintenance of quality of fresh-cut calçots (Allium cepa L.)
(Elsevier, 2018-05-04)
Calçots are the immature floral stems of the second-year onion (Allium cepa L.) resprouts with economic importance in Spain. The effect of sodium hypochlorite, peroxyacetic acid and mild heat treatment ...