Physicochemical, rheological, bioactive and consumer acceptance analyses of concha-type Mexican sweet bread containing Lima bean or cowpea hydrolysates
Sign Up to like & getrecommendations! Published in 2017 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2017.02.034
Abstract: Abstract Foods may be fortified to improve their nutritional value and bio-functional properties. Protein sources are used to improve physicochemical properties in foods, and hydrolyzed legume proteins are a promising alternative. A Lima bean (Phaseolus… read more here.
Keywords: bread containing; mexican sweet; concha type; type mexican ... See more keywords
Almond Hull as a Functional Ingredient of Bread: Effects on Physico-Chemical, Nutritional, and Consumer Acceptability Properties
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DOI: 10.3390/foods11060777
Abstract: Hulls are the principal almond by-products and are rich in bioactive compounds, such as polyphenols and fibre. Generally, hulls are used as animal feed; however, because of their valuable chemical composition, alternative applications as a… read more here.
Keywords: consumer acceptability; bread containing; consumer; physico chemical ... See more keywords