Published: 2022-10-25


Assessment of the bioaccessibility of phenolic compounds and antioxidant activity in raw and pickled white cabbage and gherkins

Müzeyyen Berkel Kaşıkçı, Neriman Bağdatlıoğlu
Abstract 658 | PDF Downloads 663 HTML Downloads 158 XML Downloads 65

Page 1-10

Perceptions of Spanish consumers towards novel lamb burgers enriched with natural antioxidants and healthy fatty acids

Andres Horrillo, Carlos Díaz-Caro, Eva Crespo-Cebada, David Tejerina, Francisco Javier Mesías, Antonio Rodríguez-Ledesma, Susana García-Torres
Abstract 372 | PDF Downloads 428 HTML Downloads 200 XML Downloads 50

Page 11-24

Pea protein isolates: emulsification properties as affected by preliminary pretreatments

G. D’Alessio, F. Flamminii, M. Faieta, P. Pittia, C.D. Di Mattia
Abstract 587 | PDF Downloads 474 HTML Downloads 131 XML Downloads 97

Page 25-32

Some technical properties of dried Terminalia chebula (kara halile) for use in harvest and post-harvest processing

Elçin Yeşiloğlu Cevher
Abstract 319 | PDF Downloads 343 HTML Downloads 180 XML Downloads 37

Page 33–43

Effect of seven non-conventional starch rich sources on physico-chemical and sensory characteristics of extruded snacks

Syed Zameer Hussain, Rumaisa Gaffar, Bazila Naseer, Tahiya Qadri, Uzma Noor Shah, Monica Reshi
Abstract 275 | PDF Downloads 273 HTML Downloads 67 XML Downloads 15

Page 44-56