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91.
Ana Clara Sabbione Santiago Suárez María Cristina Añón Adriana Scilingo 《International Journal of Food Science & Technology》2019,54(5):1506-1513
In this study, amaranth flour was used as an ingredient to prepare gluten-free cookies. The production process and attributes of amaranth cookies were characterised, and the potential use of amaranth flour as a functional ingredient was analysed. Cookies exhibited a non-uniform reddish brown colour and a cookie factor ratio of 4.5 ± 0.6. Storage studies indicated that after 3 weeks at room temperature cookies presented slight variations in the texture. Simulated gastrointestinal digestion of this product was able to release peptides capable of exerting potential antithrombotic and antihypertensive activities, IC50 values of 0.22 ± 0.04 and 0.23 ± 0.03 mg mL−1 protein, respectively. This work demonstrates for the first time that food made with amaranth flour exerts potential antithrombotic and antihypertensive activity. In conclusion, these amaranth cookies could be an alternative way of incorporating potentially health beneficial products for people who choose a conscious diet, including coeliac or vegan consumers. 相似文献
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Yana Jorge Polizer-Rocha José M. Lorenzo Daniel Pompeu Isabela Rodrigues Juliana Cristina Baldin Manoela A. Pires Maria Teresa A. Freire Francisco Jose Barba Marco Antonio Trindade 《International Journal of Food Science & Technology》2020,55(3):1018-1024
This study aimed to evaluate the physicochemical characteristics and sensory attributes of beef burgers with the addition of pea fibre as a partial substitute of meat or fat. Three formulations were prepared: control (CON) – similar to the commercial formulation; fibre/less meat (FLM)—5% meat reduction and addition of 1% pea fibre; fibre/less fat (FLF)—7% fat reduction and addition of 1% pea fibre. Non-significant differences were obtained for pH, colour parameters (L* and b*), texture profile, cooking loss and size reduction among formulations. Moreover, sensory analysis with consumers of beef burgers did not indicate differences among the formulations for all the analysed attributes. Therefore, pea fibre is a promising partial replacer for meat and fat in beef burgers due to the preservation of technological parameters and sensory acceptance. 相似文献
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The role of the following factors in the selection of technological bases for manufacturing is considered: the accessibility of the machined surfaces; their parameters and dimensional relationships; their position relative to the forces acting; and the uniformity of the margin distribution. 相似文献
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Kobrakov K. I. Kurnetsov D. N. Ruchkina A. G. Sharpar N. M. 《Theoretical Foundations of Chemical Engineering》2020,54(5):1052-1056
Theoretical Foundations of Chemical Engineering - New research results, as well as those published earlier by the authors, on the synthesis of azo compounds based on nitroanilines obtained by the... 相似文献
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Zhongkai Zhao Yohanes A. Situmorang Ping An Nichaboon Chaihad Jing Wang Xiaogang Hao Guangwen Xu Abuliti Abudula Guoqing Guan 《化学工程与技术》2020,43(4):625-640
In the future, hydrogen will be an important energy carrier and industrial raw material. Catalytic steam reforming of bio-oils is a promising and economically viable technology for hydrogen production. However, during the reforming process, the catalysts are rapidly deactivated due to coke formation and sintering. Thus, maintaining the activity and stability of catalysts is the key issue in this process. Optimized operation conditions could extend the catalyst lifetime by affecting the coke morphology or promoting coke gasification. This article summarizes the recent developments in the field of catalytic steam reforming of bio-oils, focusing on the operation conditions, the properties of the catalysts, and the effects of the catalyst supports. The expected insights into the catalytic steam reforming of bio-oils will provide further guidance for hydrogen production from bio-oils. 相似文献