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Quality and Nutritional/Textural Properties of Durum Wheat Pasta Enriched with Cricket Powder
(MDPI, 2019-02-01)
Cricket powder (CP) contains significant amounts of protein, fat (including unsaturated
fatty acids), and fiber, as well as vitamins and minerals. The high nutritional value and low price
make it an interesting addition ...
Effect of Thermal Processing on Antioxidant Activity and Cytotoxicity of Waste Potato Juice
(De Gruyter, 2019-05-21)
Potato juice (PJ), commonly considered a burdensome waste, is rich in various compounds with bioactive properties. It has long been considered a remedy for gastric problems in traditional folk medicine. If valorization of ...
Seed-Roasting Process Affects Oxidative Stability of Cold-Pressed Oils
(MDPI, 2019-08-16)
The oxidative stability of vegetable oils mainly depends on their fatty acid composition, their
degree of unsaturation, and the presence of compounds with antioxidant activity. This paper reports
on the effects of the ...
Low Field NMR Studies of Wheat Bread Enriched with Potato Juice During Staling
(De Gruyter, 2019-07-23)
Potato juice is a by-product in the production of starch from potato tubers. However, published studies indicate that it is a source of bioactive compounds with antioxidant and anti-inflammatory effects. ...
Nutritional analysis and evaluation of the consumer acceptance of pork pâté enriched with cricket powder - preliminary study
(De Gruyter, 2019-03-22)
The growing interest in insects as food ingredients on the one hand is controversial, on the other is in line with the recommendations of international organizations, such as the Food and Agriculture ...
The Nutritional Value and Biological Activity of Concentrated Protein Fraction of Potato Juice
(MDPI, 2019-07-04)
Potato protein is recognized as one of the most valuable nonanimal proteins due to the high content of essential amino acids. So far, it has not been used in human nutrition on a large scale due to technological limitations ...
The effect of pumpkin flour on quality and acoustic properties of extruded corn snacks
(Springer, 2019-02-19)
Significant amounts of minerals, vitamins, carotenoids and other bioactive substances, as well as documented health-
promoting activity, make pumpkin flour (PF) an interesting food additive. In this article, the influence ...
Starch as a Green Binder for the Formulation of Conducting Glue in Supercapacitors
(MDPI, 2019-10-11)
This work describes the use of commercially available starch as a binder for the preparation of conductive glue and electrode materials. It is demonstrated that starch can be successfully implemented as a binder in energy ...
Partial wheat flour replacement with gluten-free flours in bread - quality, texture and antioxidant activity
(Slovak University of Agriculture in Nitra, 2019-12-01)
Consumers are increasingly looking for products in which gluten is not present or its content has been reduced by the conversion of conventional raw materials to gluten-free. The influence of the partial wheat flour ...
Wheat bread enriched with raspberry and strawberry oilcakes: effects on proximate composition, texture and water properties
(Springer, 2019-10-03)
Oilcakes from the oilseed industry are rich in dietary fibre and protein by-products. We assessed the impact of wheat flour
replacement with raspberry and strawberry oilcakes on the proximate composition of bread, colour, ...