Now showing items 1-5 of 5
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) Postcollita
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 ...
Ultrasound processing alone or in combination with other chemical or physical treatments as a safety and quality preservation strategy of fresh and processed fruits and vegetables: a review
(Food and Bioprocess Technology, 2019-08-12) Postcollita
Ultrasound (US) processing has emerged as a novel food preservation technology. This strategy has proved antimicrobial effects due to cavitation, which is the formation, growth, and collapse of bubbles ...
Cultured microalgae and compounds derived thereof for food applications: Strain selection and cultivation, drying, and processing strategies
(Food Reviews International, 2019-08-19) Postcollita
Currently, global demand for microalgae foods is growing and their functional potential is now evident in several books and scientific studies. One of the aims of the current paper was to review the ...
Effect of microalgal biomass incorporation into foods: Nutritional and sensorial attributes of the end products
(Algal Research, 2019-06-04) Postcollita
Despite the high content of macro- and micro-nutrients found in microalgae, only a limited number of products containing microalgae have been launched into the market. Most of these products were marketed ...
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) Postcollita
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 ...