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Autor:
PASINI, FEDERICA, VERARDO, VITO, CABONI, MARIA, Thayra MORENO TRUJILLO, Eduardo GUERRA HERNANDEZ, Belen GARCIA VILLANOVA, Elevina Pérez
Objectives. Cocoa is a food ingredient that is important for the contribution of flavor to foods but is also associated with beneficial effects on health. A number of studies have shown that cocoa is a rich source of flavanols (flavan-3-ol), the main
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______4094::ad60da5fc192c4104c9c54c7dbd46fc5
http://hdl.handle.net/11585/552352
http://hdl.handle.net/11585/552352
Publikováno v:
International Journal of Food Science & Technology. 30:307-310
Summary Microwave-oven and air-oven methods were compared in the determination of total solids in various dairy products (plain yogurt, flavoured yogurt, soft cheese, aged cheese and butter). the microwave-oven method considerably reduced drying time
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::39b3941a8ee2437f24903b46e0eece8e
https://doi.org/10.1111/j.1365-2621.1995.tb01379.x
https://doi.org/10.1111/j.1365-2621.1995.tb01379.x
Autor:
Thayra Rocio Moreno Trujillo, Eduardo Guerra Hernandez, Elevina Pérez, Belen Garcia Villanova, VERARDO, VITO, CABONI, MARIA
In recent years increased attention has been paid to those foods potentially exerting antioxidant capacity. In heat-treated foods, such as cocoa and related products, this property is generally the result of the contribution of both natural and heat-
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______4094::d8ca1f1137366eb8f91702ec6861d225
http://hdl.handle.net/11585/152230
http://hdl.handle.net/11585/152230
Autor:
VERARDO, VITO, CABONI, MARIA, Thayra Rocio Moreno Trujillo, Eduardo Guerra Hernandez, Elevina Pérez, Belen Garcia Villanova
Technological processes applied to food can give rise to modifications in their composition. One of the most important modifications induced in food by heating is the Maillard reaction, which involves amino acids and reducing carbohydrates, and can a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______4094::83db9ca9b101076a27bf47e4cbbe90e7
http://hdl.handle.net/11585/152232
http://hdl.handle.net/11585/152232
Publikováno v:
International Journal of Food Science & Technology; Jun1995, Vol. 30 Issue 3, p307-310, 4p