Zobrazeno 1 - 10
of 68
pro vyhledávání: '"MILK THISTLE SEED"'
Publikováno v:
Foods, Vol 13, Iss 16, p 2542 (2024)
This study investigated the potential utilization of milk thistle seed protein (MTP) isolates in gluten-free muffins to enhance the protein quantity and technological attributes. MTP was employed to partially substitute a blend including equal amount
Externí odkaz:
https://doaj.org/article/cf05b620db974eaeb90f8834df59c781
Autor:
Rayni, Parisa Mehri a, Dayani, Omid a, ⁎, Shahrbabak, Mohammad Soflaei b, Hosseini, Mohammad Mehdi Sharifi a
Publikováno v:
In Small Ruminant Research October 2023 227
Autor:
O. Melnyk, T. Marenkova
Publikováno v:
Zernovì Produkti ì Kombìkorma, Vol 22, Iss 3, Pp 45-50 (2023)
One of the progressive directions in the development of the production of food products and culinary products is the creation of new flour products and giving them a functional focus by using natural ingredients. The biologically active complex of mi
Externí odkaz:
https://doaj.org/article/8273a72de75042fc9b426e10e2d6568f
Autor:
Ghzaiel, Imen a, b, c, Zarrouk, Amira b, d, ⁎, Essadek, Soukaina a, e, Martine, Lucy f, Hammouda, Souha b, Yammine, Aline a, g, Ksila, Mohamed a, c, Nury, Thomas a, Meddeb, Wiem a, Tahri Joutey, Mounia a, e, Mihoubi, Wafa h, Caccia, Claudio i, Leoni, Valerio i, Samadi, Mohammad j, Acar, Niyazi f, Andreoletti, Pierre a, Hammami, Sonia b, Ghrairi, Taoufik c, Vejux, Anne a, Hammami, Mohamed b, Lizard, Gérard a, ⁎
Publikováno v:
In Steroids July 2022 183
Publikováno v:
Grasas y Aceites, Vol 73, Iss 4 (2022)
Cold pressed oil was produced from milk thistle seeds, and its composition and sensorial properties were determined. The seeds were found to contain 14.98% oil, 17.31% protein and 4.14% ash. The peroxide value of the oil (11.39 meqO2/kg oil) was with
Externí odkaz:
https://doaj.org/article/36644d79361143eeb11dc48fd190e638
Akademický článek
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Publikováno v:
In LWT May 2020 126
Autor:
Çeribaşı, S. a, Türk, G. b, ∗, Özçelik, M. c, Doğan, G. d, Çeribaşı, A.O. a, Mutlu, S. İflazoğlu e, Erişir, Z. f, Güvenç, M. g, Güngören, G. h, Acısu, T.C. b, Akarsu, S.A. i, Kaya, Ş. Özer b, Sönmez, M. b, Yüce, A. j, Çiftçi, M. e, Çambay, Z. c, Bağcı, E. d, Azman, M.A. k, Şimşek, Ü.G. f
Publikováno v:
In Theriogenology 1 March 2020 144:74-81
Akademický článek
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Publikováno v:
Food Science & Nutrition, Vol 9, Iss 2, Pp 757-771 (2021)
Food Science & Nutrition
Food Science & Nutrition
Powdered nettle leaf and milk thistle (MT) seed were added to the cake batter with certain percentages selected by the Design‐Expert v. 10 software (0–25, 25–0, 18.75–6.25, 6.25–18.75, and 12.5–12.5). Addition of nettle and MT seeds to th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::85c3559598dd8fba7f70e0df76bd5766
https://doaj.org/article/4c672ccee5884756bd309a227e28efaa
https://doaj.org/article/4c672ccee5884756bd309a227e28efaa