Bioaccessibility of polyphenols from selected cereal grains and legumes as influenced by food acidulants.
Sign Up to like & getrecommendations! Published in 2017 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.7776
Abstract: BACKGROUND Polyphenols in food are valued for their health-beneficial influences. Food acidulants lime juice and amchur used in Indian cookery were evaluated for their influence on polyphenol bioaccessibility from food grains. RESULTS Lime juice increased… read more here.
Keywords: millet; food acidulants; bioaccessibility; lime juice ... See more keywords
Lime juice and enzymes in clean label pan bread: baking quality and preservative effect
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-020-04693-y
Abstract: Clean label breadmaking is a challenge for the bakery industry, considering the removal of additives, especially preservatives. Through dough acidification and the use of enzymes, shelf-life of breads may be extended in terms of sensory… read more here.
Keywords: lime juice; clean label; juice; label pan ... See more keywords
Heat and mass transfer modeling during foam-mat drying of lime juice as affected by different ovalbumin concentrations
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Food Engineering"
DOI: 10.1016/j.jfoodeng.2018.06.014
Abstract: Abstract This study evaluated the effect of ovalbumin concentration as a foaming agent (2, 3 and 4%) on foam-mat drying of lime juice at 60 °C with foams of 5 mm in thickness. The process was also… read more here.
Keywords: ovalbumin concentrations; foam mat; lime juice; mat drying ... See more keywords
Facile and Accelerated Method for Detection of Adulteration in Commercially Available Lime Juice Products in Iranian Marke
Sign Up to like & getrecommendations! Published in 2018 at "Pharmaceutical Sciences"
DOI: 10.15171/ps.2018.22
Abstract: Background: The present study was aimed to introduce a rapid, simple and cost-effective method to detect adulterated lime juice products commercially available in the Iranian market. Methods: Twelve different brands of marketed lime juice products… read more here.
Keywords: spe tlc; juice products; lime juice; commercially available ... See more keywords
Development of a Novel Low-Calorie Lime Juice-Based Prebiotic Beverage Using a Combined Design Optimization Methodology
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DOI: 10.3390/foods12030680
Abstract: A novel lime-juice based low-calorie functional beverage was developed by using D-optimal combined design optimization. For the preparation of the beverage, the following functional ingredients were used: lime juice, lime peel essential oil (LEO) as… read more here.
Keywords: combined design; methodology; lime juice; beverage ... See more keywords