Antioxidant Properties of Ester Derivatives of Cinnamic and Hydroxycinnamic Acids in Nigella sativa and Extra-Virgin Olive Oils-Based Emulsions
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DOI: 10.3390/antiox11020194
Abstract: New hydrophobic derivatives of cinnamic and hydroxycinnamic (ferulic and cumaric) acids obtained by chemical esterification of the carboxylic group with C10 linear alcohol were studied to evaluate their antioxidant capacity toward the superoxide anion and… read more here.
Keywords: derivatives cinnamic; oil; cinnamic hydroxycinnamic; nigella sativa ... See more keywords
Chickpea Aquafaba-Based Emulsions as a Fat Replacer in Pound Cake: Impact on Cake Properties and Sensory Analysis
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DOI: 10.3390/foods11162484
Abstract: This study evaluates the use of chickpea aquafaba (CA)-based emulsions as a potential substitute for palm oil (PO), using pound cake as a case study. The CA was characterized in terms of pH (6.38 ±… read more here.
Keywords: chickpea aquafaba; cake; aquafaba based; based emulsions ... See more keywords