2021Academic literature34 citations6 claims extractedDOI

Physicochemical properties, structure and digestibility in simulated gastrointestinal environment of bread added with green lentil flour

Veronica Gallo, Annalisa Romano, Beatriz Miralles +4

LWT

Food composition and properties

Aim of this work was to evaluate the impact of bread enrichment with different concentrations of lentil flour (LF) (0 g/100g, 10 g/100g and 20 g/100g) on some physico-chemical, structural, and...

DOI →

2021Scientific literature34 citations Open Access

NIR Analysis of Intact Grape Berries: Chemical and Physical Properties Prediction Using Multivariate Analysis

Teodora Basile, Antonio Domenico Marsico, Rocco Perniola

Research Library

Physicochemical properties, structure and digestibility in simulated gastrointestinal environment of bread added with green lentil flour

NIR Analysis of Intact Grape Berries: Chemical and Physical Properties Prediction Using Multivariate Analysis

Evaluation of Hardness and Retrogradation of Cooked Rice Based on Its Pasting Properties Using a Novel RVA Testing

Interactions between Blackcurrant Polyphenols and Food Macronutrients in Model Systems: In Vitro Digestion Studies

Quality evaluation of steam reheated frozen steamed bread

Encapsulation of potential probiotic and canola oil through emulsification and ionotropic gelation, using protein/polysaccharides Maillard conjugates as emulsifiers

Preparation and characterization of octenyl succinylated starch microgels via a water-in-oil (W/O) inverse microemulsion process for loading and releasing epigallocatechin gallate

The anti-inflammatory and antioxidant properties of chickpea hull phenolic extracts

Eggshell powder improves the gel properties and microstructure of pea starch-Mesona chinensis Benth polysaccharide gels

Xanthan gum-based film-forming suspension containing essential oils: Production and in vitro antimicrobial activity evaluation against mastitis-causing microorganisms

Dual modification manipulates rice starch characteristics following debranching and propionate esterification

Phytic Acid Maintains the Integrity of the Blood–Milk Barrier by Regulating Inflammatory Response and Intestinal Flora Structure

Use of non-Saccharomyces yeasts in cider fermentation: Importance of the nutrients addition to obtain an efficient fermentation

The Effects of Hydrocolloids-Protein Mixture as a Fat Replacer on Physicochemical Characteristics of Sugar-Free Muffin Cake: Modeling and Optimization

Biosynthesis of α-solanine and α-chaconine in potato leaves (Solanum tuberosum L.) – A 13CO2 study

Thermal, pasting, and rheological properties of potato starch dual-treated with CaCl2 and dry heat

Chemical composition, sensory profile and antioxidant capacity of low-alcohol strawberry beverages fermented with Saccharomyces cerevisiae and Torulaspora delbrueckii

Advances of plant-based structured food delivery systems on the in vitro digestibility of bioactive compounds

Influence of grape composition and origin, yeast strain and spontaneous fermentation on aroma profile of Corvina and Corvinone wines

Fungal community diversity and fermentation characteristics in regional varieties of traditional fermentation starters for Hong Qu glutinous rice wine

In vitro digestion of eight types of wholegrains and their dietary recommendations for different populations

Human Milk Oligosaccharide Profiles and Associations with Maternal Nutritional Factors: A Scoping Review

Improved stability and aqueous solubility of β-carotene via encapsulation in self-assembled bioactive oleanolic acid nanoparticles

Probiotic survival, biological functionality and untargeted metabolomics of the bioaccessible compounds in fermented camel and bovine milk after in vitro digestion

Effect of Different Winemaking Conditions on Organic Acids Compounds of White Wines

Artificial neural networks modeling of non-fat yogurt texture properties: effect of process conditions and food composition

Influence of wine traits and context on liking, intention to consume, wine-evoked emotions and perceived sensory sensations

Study on the bioavailability of stevioside-encapsulized lutein and its mechanism

Effectiveness of Breastfeeding Support Packages in Low- and Middle-Income Countries for Infants under Six Months: A Systematic Review

Analysis and comparison of key proteins in Maiwa yak and bovine milk using high-performance liquid chromatography mass spectrometry

Stability and in vitro digestion of high purity diacylglycerol oil-in-water emulsions

Kernel characterization and starch morphology in five varieties of Peruvian Andean maize

Recent trends in ready to eat/cook food products: A review

Effects of polysaccharide charge density on the structure and stability of carboxymethylcellulose-casein nanocomplexes at pH 4.5 prepared with and without a pH-cycle

Quantitative detection of trace VBNC Cronobacter sakazakii by immunomagnetic separation in combination with PMAxx-ddPCR in dairy products

Biopolymer interactions during gastric digestion: Implications for nutrient delivery

Formation of furan in baby food products: Identification and technical challenges

Lipid Composition, Digestion, and Absorption Differences among Neonatal Feeding Strategies: Potential Implications for Intestinal Inflammation in Preterm Infants

Interactions between polyphenols and polysaccharides/proteins: Mechanisms, effect factors, and physicochemical and functional properties: A review

Recent applications of microencapsulation techniques for delivery of functional ingredient in food products: A comprehensive review

AI-driven transformation in food manufacturing: a pathway to sustainable efficiency and quality assurance

Ultrasound treatment on commercial pea protein isolates systems: Effect on structure, rheology and gelling properties

Comparative analysis of carrageenan/ovalbumin and carrageenan oligosaccharide/ovalbumin complexes

Preparation and characterization of whey protein isolate-dextran-proanthocyanidins ternary complexes: Formation mechanism, physicochemical stability

Ultrasonic assisted preparation of covalent bonding pea protein and polyphenol conjugate in emulsion delivery system

Novel probiotic fermented edible film based on gum arabic/whey protein isolate/isomalt/glycerol incorporated with Lactobacillus rhamnosus: Physical, antibacterial, and fresh pork preservation properties

AI-generated imagery in sustainable gastronomy tourism: A study from bottom-up to top-down processing

An alginate-based edible coating containing lactic acid bacteria extends the shelf life of fresh strawberry (Fragaria × ananassa Duch.)

Ultra-stable pickering emulsion stabilized by anisotropic pea protein isolate-fucoidan conjugate particles through Maillard reaction

Enhancing probiotic viability: Impact of soy hull polysaccharide concentration on stabilized high-internal-phase emulsions encapsulated with Lactobacillus plantarum and their release during gastrointestinal digestive