Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Khatija Nawaz"'
Autor:
Charfedinne Ayed, Mui Lim, Khatija Nawaz, William Macnaughtan, Craig J. Sturrock, Sandra E. Hill, Robert Linforth, Ian D. Fisk
Publikováno v:
Food Chemistry: X, Vol 9, Iss , Pp 100115- (2021)
Salt is included in many foods which consumers do not regard as salty. This “hidden-salt” may offer functional benefits but is often overlooked in sodium reduction strategies. This study investigated its role in shortbread-like sweet biscuits (1.
Externí odkaz:
https://doaj.org/article/194ca71203cd4033aef29d6fbd3590b8
Autor:
David Gray, Khatija Nawaz Husain, Rhianna Briars, Roger Ibbett, Amelia Torcello-Gómez, Mohamed A. Gedi
Publikováno v:
Food Chemistry. 272:18-25
An innovative procedure for plant chloroplasts isolation has been proposed, which consists of juice extraction by physical fractionation from plant material and recovery of its chloroplast-rich fraction (CRF) by centrifugation. This simple method has
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e7458b72dc7ca2f05c7200a97750317c
https://doi.org/10.1016/j.foodchem.2018.08.018
https://doi.org/10.1016/j.foodchem.2018.08.018
An innovative procedure for plant chloroplasts isolation has been proposed, which consists of juice extraction by physical fractionation from plant material and recovery of its chloroplast-rich fraction (CRF) by centrifugation. This simple method has
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=core_ac_uk__::b54d03e944b5650fe5f749c5fad1c65e
Autor:
Khatija Nawaz, Craig J. Sturrock, Charfedinne Ayed, Sandra E. Hill, Ian Fisk, Robert S. T. Linforth, William MacNaughtan, Mui Lim
Publikováno v:
Food Chemistry: X
Food Chemistry: X, Vol 9, Iss, Pp 100115-(2021)
Food Chemistry: X, Vol 9, Iss, Pp 100115-(2021)
Highlights • Sensory tests revealed significant differences at salt reductions of 33% and above. • The structure of salt-reduced biscuits showed larger and more air cells. • Salt reduction has led to a decrease in water content and hardness of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::05b5210bb56a78c375ff4ea014208bd0
https://doi.org/10.1016/j.fochx.2021.100115
https://doi.org/10.1016/j.fochx.2021.100115
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.