Fermented and unfermented brown macroalgae as partial salt replacers in sodium-reduced dough and bread
Sign Up to like & getrecommendations! Published in 2024 at "European Food Research and Technology"
DOI: 10.1007/s00217-024-04498-9
Abstract: Bread can be a major contributor to sodium intake, but sodium chloride reduction poses difficulties since it influences the functional properties of dough and flavor of bread. This study evaluated dough and bread properties in… read more here.
Keywords: dough bread; salt; bread fermented; bread ... See more keywords
Comparative analysis of lipid profile and in vitro cytotoxic activity of fermented and unfermented soybean extracted by supercritical CO2 extraction
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Functional Foods"
DOI: 10.1016/j.jff.2017.05.006
Abstract: Comparative analysis of fermented and unfermented soybean lipid were performed by supercritical CO2 extraction (SC-CO2), GC, RP-HPLC-ELSD/APCI-MS techniques, which caused to tentatively identify 31 lipids, determine fatty acid composition and lipid classes contents. Major observations… read more here.
Keywords: unfermented soybean; supercritical co2; comparative analysis; fermented unfermented ... See more keywords
Comparison of Phenolic Content and Antioxidant Activity for Fermented and Unfermented Rooibos Samples Extracted with Water and Methanol
Sign Up to like & getrecommendations! Published in 2021 at "Plants"
DOI: 10.3390/plants11010016
Abstract: Rooibos is brewed from the medicinal plant Aspalathus linearis. It has a well-established wide spectrum of bio-activity properties, which in part may be attributed to the phenolic antioxidant power. The antioxidant capacity (AOC) of rooibos… read more here.
Keywords: fermented unfermented; water; phenolic content; rooibos ... See more keywords