Zobrazeno 1 - 10
of 18
pro vyhledávání: '"Amira Haddarah"'
Publikováno v:
Future Foods, Vol 9, Iss , Pp 100360- (2024)
High-protein snacks appeal to consumers seeking to increase the protein intake in their diet. The high environmental impact of conventional protein sources is urging the need to explore more sustainable alternatives such as edible insects. In this st
Externí odkaz:
https://doaj.org/article/f49274cab53647e6bfe03cebf1b6f527
Publikováno v:
Food Chemistry Advances, Vol 4, Iss , Pp 100652- (2024)
The composition of raw potato-based products, mainly sugars and amino acids, plays a vital role in acrylamide formation after thermal treatment. The aim of the present study was to derive a No Significant Risk Level (NSRL) of acrylamide in potato-bas
Externí odkaz:
https://doaj.org/article/44daad3fb43c431fbf6c4ace77a4bd1b
Publikováno v:
Foods, Vol 12, Iss 2, p 410 (2023)
Although mineral chelates are widely produced to be used as food fortifiers, the proof that these complexes are chelates is still missing. In our present work, iron II complexes using citric acid in different ratios are produced, and the occurrence o
Externí odkaz:
https://doaj.org/article/482f61e1bc144b7ab8bf2b3e6aa59554
Publikováno v:
Foods, Vol 10, Iss 4, p 805 (2021)
Edible insects are being considered as a sustainable source of protein and are continuously appearing in markets in the West. The impact of COVID-19 on the willingness to consume (WTC) two products enriched with insect ingredients, jam and yogurt, wa
Externí odkaz:
https://doaj.org/article/b13ca97fa9ab4e96b94ea20e4f77359b
Publikováno v:
Foods, Vol 9, Iss 1, p 21 (2019)
The effects of agar, alginate, butter, olive oil, and carrots on the mechanical and rheological properties of potato puree prepared by two different cooking methods (microwave heating (MP) and boiling (BP)) were investigated and interpreted in terms
Externí odkaz:
https://doaj.org/article/95fbf2521bd54999925328cb01d931f0
This study unveiled the effect of the suspected precursors of acrylamide (asparagine, glutamine) combined/ separated with different formulations of glucose, fructose, and sucrose. To better understand the interaction between acrylamide precursors, co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a5c3c9e1c8aac927bb04bf53b209ef7a
https://hdl.handle.net/2117/390930
https://hdl.handle.net/2117/390930
Acrylamide is classified as a toxic food contaminant, and it is formed in carbohydrate rich food when heated>120 °C through the Maillard reaction. The main parameters that affect acrylamide formation in foods are the composition of the raw food, and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e698391b69aea8c79c42d7becd583aee
https://pubag.nal.usda.gov/catalog/7766029
https://pubag.nal.usda.gov/catalog/7766029
Publikováno v:
Foods
UPCommons. Portal del coneixement obert de la UPC
Universitat Politècnica de Catalunya (UPC)
Foods, Vol 10, Iss 805, p 805 (2021)
Volume 10
Issue 4
UPCommons. Portal del coneixement obert de la UPC
Universitat Politècnica de Catalunya (UPC)
Foods, Vol 10, Iss 805, p 805 (2021)
Volume 10
Issue 4
Edible insects are being considered as a sustainable source of protein and are continuously appearing in markets in the West. The impact of COVID-19 on the willingness to consume (WTC) two products enriched with insect ingredients, jam and yogurt, wa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::02c6b9305cdfdbfbf4fdfcfbaa58eed7
https://hdl.handle.net/2117/366035
https://hdl.handle.net/2117/366035
New approaches, bioavailability and the use of chelates as a promising method for food fortification
Publikováno v:
Food Chemistry. 373:131394
Food fortification has been used for many years to combat micronutrient deficiencies; the main challenge with food fortification is the combination of a bioavailable, affordable fortificant with the best (food) vehicle as a carrier to reach at-risk p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f4d8bc8538ec4547cf4da61d17327e7d
https://doi.org/10.1016/j.foodchem.2021.131394
https://doi.org/10.1016/j.foodchem.2021.131394
Publikováno v:
UPCommons. Portal del coneixement obert de la UPC
Universitat Politècnica de Catalunya (UPC)
Universitat Politècnica de Catalunya (UPC)
Fourier-transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) techniques were used to study the effect of four food additives, agar, alginate, lecithin and glycerol, at three different concentrations, 0.5, 1 and 1.5%, on the molecular st
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ab073a916977f60c98a6a00692e796bc
https://doi.org/10.1016/j.foodchem.2018.03.138
https://doi.org/10.1016/j.foodchem.2018.03.138