Publication date: 1 March 2024
Source: Food Chemistry, Volume 435
Author(s): Matthias Renz, Lars Andernach, Martin Kaufmann, Sascha Rohn, Franziska S. Hanschen
Tailoring the formulation of sugar-snap cookies to lower <em>in vitro</em> starch digestibility: A response surface modelling approach
Publication date: 1 March 2024
Source: Food Chemistry, Volume 435
Author(s): Leonardo I. Mulargia, Elien Lemmens, Konstantinos Korompokis, Stijn Reyniers, Kurt Gebruers, Peter Goos, Nicolas Andres Gamboa Carlosama, Arno G.B. Wouters, Jan A. Delcour
Formation of di-Tyrosine in pasteurized milk during shelf storage
Publication date: 1 March 2024
Source: Food Chemistry, Volume 435
Author(s): Paolo D'Incecco, Sabrina Dallavalle, Loana Musso, Veronica Rosi, Marta Sindaco, Luisa Pellegrino
Brewers spent grain protein hydrolysate as a functional ingredient for muffins: Antioxidant, antidiabetic, and sensory evaluation
Publication date: 1 March 2024
Source: Food Chemistry, Volume 435
Author(s): Nooshin Bazsefidpar, Amir Pouya Ghandehari Yazdi, Amin Karimi, Matin Yahyavi, Mahdi Amini, Hassan Ahmadi Gavlighi, Jesus Simal-Gandara
Prebiotic potential of pectin and cello-oligosaccharides from apple bagasse and orange peel produced by high-pressure homogenization and enzymatic hydrolysis
Publication date: 1 March 2024
Source: Food Chemistry, Volume 435
Author(s): Alina Manthei, Pedro Elez-Martínez, Robert Soliva-Fortuny, Patricia Murciano-Martínez
Attenuation of heterocyclic amine formation and lipid and protein oxidation in air-fried fish fillets by marination with selected legume seed extracts
Publication date: 1 March 2024
Source: Food Chemistry, Volume 435
Author(s): Iftikhar Ali Khan, Baoping Shi, Haibo Shi, Zongshuai Zhu, Asad Khan, Danyue Zhao, Ka-Wing Cheng
Cookie composition analysis by Fourier transform near infrared spectroscopy coupled to chemometric analysis
Publication date: 1 March 2024
Source: Food Chemistry, Volume 435
Author(s): Cristina Quintelas, Cláudia Rodrigues, Clara Sousa, Eugénio C. Ferreira, António L. Amaral
Flavor precursors identification and thermal degradation mechanisms of glucoerucin in fragrant rapeseed oil
Publication date: 1 March 2024
Source: Food Chemistry, Volume 435
Author(s): Qi Zhou, Chang Zheng, Fang Wei, Yini Yang
pH-responsive multi-network composite cellulose-based hydrogels for stable delivery of oral IgY-Fab fragments
Publication date: 1 March 2024
Source: Food Chemistry, Volume 435
Author(s): Minquan Xia, Zhaoyu Cui, Tao Zeng, LiZhi Lu, Long Sheng, Zhaoxia Cai
Regulation of different copper salts on alkali-induced egg white gels: Physicochemical characteristics, microstructure and protein conformation
Publication date: 1 March 2024
Source: Food Chemistry, Volume 435
Author(s): Ji'en Tan, Chunyang Deng, Yao Yao, Na Wu, Mingsheng Xu, Shuping Chen, Zhongping Yin, Yan Zhao, Yonggang Tu