Zobrazeno 1 - 10
of 20
pro vyhledávání: '"Agoura Diantom"'
Autor:
Maria Azeem, Saba Asim, Awais Raza, Hamad Rasul, Muhammad Ali, Bakhtawar Khalid, Rizwan Shukat, Agoura Diantom
Publikováno v:
Cogent Food & Agriculture, Vol 10, Iss 1 (2024)
This study investigates the impact of lotus seed powder and chocolate addition on the frozen yogurt formulated with goat milk. It’s hypothesized that it would be a low-fat, high-protein, mineral-rich, healthy alternative to market-available dairy f
Externí odkaz:
https://doaj.org/article/42f710f3ef8b415db8cc50cdb4c54589
Publikováno v:
Foods, Vol 9, Iss 8, p 1105 (2020)
A multilevel and multianalytical approach, combining both traditional and unconventional analytical tools, was used to characterize two physically modified (heated and heated-extruded) corn flours to be used as a “clean label” food ingredient. Ph
Externí odkaz:
https://doaj.org/article/8f76c0beead1469aa561c8ef9642c6af
Publikováno v:
Journal of Culinary Science & Technology. 20:389-408
Smoked-chicken Samples (36) were collected from 3 sites of smoking processes in Lome and analyzed by conventional methods. Changes in the proximal composition and microbial germs load of chicken me...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::816c622de8d93435caf99945e2dbb806
https://doi.org/10.1080/15428052.2020.1848684
https://doi.org/10.1080/15428052.2020.1848684
Publikováno v:
African Journal of Food, Agriculture, Nutrition and Development. 20:16738-16760
Le fumage traditionnel du poulet est une pratique moins repandue au Togo comparativement au fumage du poisson. De plus en plus, cette pratique devient une activite economique qui occupe bon nombre de femmes et satisfait une frange de consommateurs. C
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fb86d214f69c7d7f5a7e4c58d2e9371b
https://doi.org/10.18697/ajfand.94.19230
https://doi.org/10.18697/ajfand.94.19230
Publikováno v:
European Food Research and Technology. 246:2249-2257
The use of “fat substitutes” is trending upward in food industry to meet dietary recommendations and to respond to the increasing number of health-conscious consumers. In this frame, a multiscale approach was applied to study the effect of struct
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ac7d35c2565c3f31ca3dd0f84a737b09
https://doi.org/10.1007/s00217-020-03569-x
https://doi.org/10.1007/s00217-020-03569-x
Autor:
Elena Vittadini, Maria Careri, Fatma Boukid, Elena Curti, Yael Vodovotz, Eleonora Carini, Agoura Diantom, Monica Mattarozzi
Publikováno v:
LWT. 101:285-292
Pasta industry has introduced in the market new pasta formulations to respond to consumers' nutritional/health needs. The resulting macromolecular, mesoscopic, and microscopic changes induced in pasta need to be evaluated. In this work, a multi-scale
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fd24daf789f2d67754debb831020ec49
https://doi.org/10.1016/j.lwt.2018.11.004
https://doi.org/10.1016/j.lwt.2018.11.004
Publikováno v:
IRTA Pubpro. Open Digital Archive
Institut de Recerca i Tecnologia Agroalimentàries (IRTA)
Institut de Recerca i Tecnologia Agroalimentàries (IRTA)
Industrial processing of tomato includes its cutting and mincing, thermal treatments, and the addition of ingredients, which might induce changes in physicochemical properties of the final products. In this frame, the impact of texturing/thickening [
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::592b32c0ba923690a22f6979664a3997
https://doi.org/10.1007/s00217-021-03794-y
https://doi.org/10.1007/s00217-021-03794-y
Publikováno v:
IRTA Pubpro. Open Digital Archive
Institut de Recerca i Tecnologia Agroalimentàries (IRTA)
Institut de Recerca i Tecnologia Agroalimentàries (IRTA)
Replacing fat and saturated fat in baked goods without affecting their quality characteristics is a challenging task. This study evaluated complete and partial substitution of saturated fats (butter and palm oil) by structured emulsions [SE, oil (sun
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7e6fb92eb1d056bb27731ae3136d2afc
http://hdl.handle.net/20.500.12327/1604
http://hdl.handle.net/20.500.12327/1604
Autor:
Emanuele Pizzigalli, Eleonora Carini, Agoura Diantom, Elena Vittadini, Veronica Wu Symon, Elena Curti, Nicoletta Pellegrini, Enrico Federici
Publikováno v:
Journal of the Science of Food and Agriculture. 98:3836-3842
Reformulation of foods products to reduce total and saturated fats while maintaining acceptable structure, texture and mouthfeel poses an important challenge to the food industry. In this work, the use of structured emulsions (fibre-induced oil-in-wa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3f7d7d165d457e795963da3a13fb4472
https://doi.org/10.1002/jsfa.8899
https://doi.org/10.1002/jsfa.8899