Improving modification of structures and functionalities of food macromolecules by novel thermal technologies
Background The macromolecules in the food system such as starch, protein and lipid are
essential components and major sources of calories in the human diet. Thermal treatment is …
essential components and major sources of calories in the human diet. Thermal treatment is …
Novel seeds pretreatment techniques: Effect on oil quality and antioxidant properties: A review
Seed oil quality is a function of several attributes which include its bioactive compounds,
physicochemical and functional properties. These quality attributes are important in seed oil …
physicochemical and functional properties. These quality attributes are important in seed oil …
Influence of microwave roasting on chemical composition, oxidative stability and fatty acid composition of flaxseed (Linum usitatissimum L.) oil
In this study, flaxseeds roasted at microwave (MW) powers of 180, 360 and 540 W for 5 and
10 min were evaluated for their influence on oil yield, chemical properties, carotenoid and …
10 min were evaluated for their influence on oil yield, chemical properties, carotenoid and …
Physicochemical and functional aspects of composite wheat-roasted chickpea flours in relation to dough rheology, bread quality and staling phenomena
K Kotsiou, DD Sacharidis, A Matsakidou… - Food …, 2022 - Elsevier
Highlights•Roasted chickpea flour (15 and 20%) increased wheat dough viscosity and
elasticity.•Chickpea flour inclusion (15 & 20%) decreased bread volume and increased …
elasticity.•Chickpea flour inclusion (15 & 20%) decreased bread volume and increased …
Impact of roasting and extraction methods on chemical properties, oxidative stability and Maillard reaction products of peanut oils
This study was designed to investigate the influence of dry air roasting (140, 160 and 180° C
for 5 and 10 min) and extraction methods (solvent and mechanical) on peanut oil quality …
for 5 and 10 min) and extraction methods (solvent and mechanical) on peanut oil quality …
Effect of Natural Antioxidants from Marigolds (Tagetes erecta L.) on the Oxidative Stability of Soybean Oil
X Huang, W Gao, X Yun, Z Qing, J Zeng - Molecules, 2022 - mdpi.com
In recent years, synthetic antioxidants that are widely used in foods have been shown to
cause detrimental health effects, and there has been growing interest in antioxidants …
cause detrimental health effects, and there has been growing interest in antioxidants …
Influence of different cooking methods on the nutritional and potentially harmful components of peanuts
This study investigated the comparative effects of boiling, roasting, deep-frying methods on
the content of nutritional and potentially harmful components in peanuts. After cooking, the …
the content of nutritional and potentially harmful components in peanuts. After cooking, the …
Nutritional quality of almond, canarium, cashew and pistachio and their oil photooxidative stability
SH Bai, P Brooks, R Gama, T Nevenimo… - Journal of food science …, 2019 - Springer
Daily consumption of nuts is recommended as a part of a healthy diet as they contain protein
and are rich in beneficial fatty acids and essential nutrients. The nutritional qualities of nuts …
and are rich in beneficial fatty acids and essential nutrients. The nutritional qualities of nuts …
Effect of drying temperatures on the peanut quality during hot air drying
C Qu, X Wang, Z Wang, S Yu, D Wang - Journal of oleo science, 2020 - jstage.jst.go.jp
Peanuts are usually with high moisture after harvest and must be dried to prevent mildew.
Hot air drying is the most commonly used method for peanut drying. The purpose of this …
Hot air drying is the most commonly used method for peanut drying. The purpose of this …
Compositional heterogeneity confers selective advantage to model protocellular membranes during the origins of cellular life
Protocellular membranes are thought to be composed of mixtures of single chain
amphiphiles, such as fatty acids and their derivatives, moieties that would have been part of …
amphiphiles, such as fatty acids and their derivatives, moieties that would have been part of …