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 530 | PDF Downloads 574 HTML Downloads 155 XML Downloads 58 | DOI

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 296 | PDF Downloads 376 HTML Downloads 195 XML Downloads 49 | DOI

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 448 | PDF Downloads 403 HTML Downloads 124 XML Downloads 83 | DOI

Page 25-32

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 206 | PDF Downloads 206 HTML Downloads 64 XML Downloads 12 | DOI

Page 44-56