Now showing items 1-3 of 3
Optimisation of the pH and boiling conditions needed to obtain improved foaming and emulsifying properties of chickpea aquafaba using a response surface methodology
(International Journal of Gastronomy and Food Science, 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 ...
Bioaccessibility of polyphenols and antioxidant capacity of fresh or minimally processed modern or traditional lettuce (Lactuca sativa L.) varieties
(Journal of Food Science and Technology, 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 ...
Effect of ultrasound processing on the bioaccessibility of phenolic compounds and antioxidant capacity of selected vegetables
(Food Science and Biotechnology, 2019-05-09)
Ultrasound processing can result in cell wall disruption, facilitating the release of the cellular content. Therefore, we hypothesized that sonication of vegetables could be used as a pre-treatment to ...