Now showing items 1-6 of 6
Sensory profile and preference mapping of cookies enriched with medicinal herbs
(Taylor & Francis, 2017-09-20)
The sensory profile and acceptance of cookies enriched with medicinal herbs mixture “Vitalplant,” aimed at body weight regulation and metabolism enhancement, were evaluated. Seven cookies were prepared varying the content ...
Prediction of the genetic similarity of wheat and wheat quality by reversed-phase high-performance liquid chromatography and lab-on-chip methods
(Akadémiai Kiadó, 2017-06)
The aim of this study was to compare efficiency of RP-HPLC (Reversed-Phase High-Performance Liquid Chromatography) and LOC (Lab-on-Chip) methods for wheat gluten protein quantification regarding clustering of wheat cultivars ...
Nutrients content and texture changes as effect of harvest time, postharvest treatments and storage condition of carrot
(Wydawnictwo Uniwersytetu Przyrodniczego w Lublinie, 2017-05)
The purpose of this study was to examine the effect of harvest time (November or January) and postharvest treatments (hot water (50°C), H2O2 (1%), NaOCl (175 ppm)) and nonwashed-control of carrots (Daucus carrota L. cv. ...
The influence of concentration and temperature on the viscoelastic properties of tomato pomace dispersions
The influence of concentration and temperature on the rheological properties of tomato pomace dispersions obtained by rehydration of lyophilized and grinded tomato pomace was investigated in this paper. Examined systems ...
Microencapsulation of anthocyanin-rich black soybean coat extract by spray drying using maltodextrin, gum Arabic and skimmed milk powder
(Taylor & Francis, 2017-08-02)
Black soybean coat is insufficiently valorised food production waste rich in anthocyanins. The goal of the study was to examine physicochemical properties of spray dried extract of black soybean coat in regard to carrier ...
Development of low calorie jams with increased content of natural dietary fibre made from tomato pomace
In this study, four jam formulations were developed, starting with the basic formulation (Jam 1) containing sucrose and without added pectin. Sucrose was partially (50%) replaced by stevioside in formulations of Jam 2 and ...