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pro vyhledávání: '"Antonella L. Grosso"'
Autor:
Ecaterina Savchina, Antonella L. Grosso, Giovanna Ferrentino, Petra Massoner, Matteo M. Scampicchio
Publikováno v:
Chemical Engineering Transactions, Vol 102 (2023)
This research aimed to develop a low-saturated ingredient as substitute of saturated fats by structuring lipids through a simple enzymatic glycerolysis process. To this purpose, peanut oil (10 g) was mixed with glycerol (1:1 molar ratio) and lipase (
Externí odkaz:
https://doaj.org/article/4b1e4fd2bc54433bb4466e9140f11799
Publikováno v:
Journal of food science. 82(1)
The objective of this study was to evaluate the sensory stability of coated walnuts during storage. Four walnut samples were prepared: uncoated (NC), and samples coated with carboxymethyl cellulose (NCMC), methyl cellulose (NMC), or whey protein (NPS
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::99abd45d81a03d00b312eb54fe0c011f
https://pubmed.ncbi.nlm.nih.gov/27875638
https://pubmed.ncbi.nlm.nih.gov/27875638