Egg protein (EP) has a variety of functional properties, such as gelling, foaming, and
emulsifying. The gel characteristics provide a foundation for applications in the food industry …

The effects of addition of olive leaf powder (OLP) to surimi on the mechanical properties of
surimi gel were investigated. The OLP contained a high polyphenol content of 7%(w/w). The …

A cold-water extract of olive leaves (Olea europaea L.) is useful as a texture-improving agent
for food protein gels. In this work, the compound contributing to the improvement of gel …

Abstract D‐allulose (Alu), a rare sugar, has proven to be a low‐caloric sugar with potential
health benefits. Previous studies have reported that compared with sucrose (Suc), Alu …

大量研究数据表明肥胖, 糖尿病和心脑血管疾病的发生与日常糖分摄入过多相关密切. 因此,
近年来高糖饮食引发的健康风险获得了各国政府与公众的极大关注, 国际消费市场对传统甜味剂 …

Numerous studies have shown that obesity, diabetes and cardiovascular diseases are
associated with excessive daily sugar intake. As a result, the health risks associated with a …

Şekerler; duyusal olarak tatlı tada sahip, suda çözünürlüğü yüksek ve molekül ağırlıkları
düşük karbonhidratlar olarak tanımlanabilir. Doğada yüksek miktarda bulunan şekerler …

Starches are common food substances that constitute approximately 70–80% of the total
calories consumed globally (Horstmann, Lynch and Arendt, 2017). Two of the most …

Sifat mekanik merupakan faktor penting dalam menentukan kualitas produk gel surimi.
Senyawa fenol dari tumbuhan telah dimanfaatkan untuk memperbaiki sifat mekanik gel …