Effects of Lipid Phase Content on the Technological and Sensory Properties of O/W Emulsions Containing Bemotrizinol-Loaded Nanostructured Lipid Carriers
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DOI: 10.3390/cosmetics11040123
Abstract: Different lipid phase ratios (12, 14, and 16% w/w) were assessed for their ability to affect the technological and sensory properties of O/W emulsions in which bemotrizinol (BMTZ), a broad-spectrum sunscreen agent, was incorporated free… read more here.
Keywords: sensory properties; properties emulsions; technological sensory; lipid phase ... See more keywords
Technological and Sensory Aspects of Macaroni with Free or Encapsulated Azolla Fern Powder
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DOI: 10.3390/foods11050707
Abstract: Azolla might be considered an alternative and promising dietary ingredient for antioxidants. There have not been any reports on the incorporation of free Azolla fern powder (FAP) or its microcapsules in foods, especially fresh pasta,… read more here.
Keywords: azolla; azolla fern; powder; encapsulation ... See more keywords
Chemical, Technological, and Sensory Quality of Pasta and Bakery Products Made with the Addition of Grape Pomace Flour
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DOI: 10.3390/foods11233812
Abstract: Grapes are one of the most cultivated fruits in the world. Concomitantly, a large amount of waste is generated from this product. Grape pomace (GP) flour can be used as an increment for making new… read more here.
Keywords: addition; pasta bakery; technological sensory; chemical technological ... See more keywords
Valorisation of Broccoli By-Products: Technological, Sensory and Flavour Properties of Durum Pasta Fortified with Broccoli Leaf Powder
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DOI: 10.3390/molecules27154672
Abstract: The aim of this study was to evaluate the effect of broccoli leaf powder (BLP) incorporation on the technological properties, sensory quality and volatile organic compounds (VOCs) of durum wheat pasta. Incorporation of BLP increased… read more here.
Keywords: broccoli leaf; pasta; technological sensory; leaf powder ... See more keywords