Ditapis dengan
Review : The sensory acceptance of fibre-enriched cereal foods: a meta-analysis
Summary: Improved understanding of the sensory responses to fibre fortification may assist manufacturers and health promotion efforts. The effects of fibre fortification (or modified ingredients) on sensory acceptability of baked cereal foods (bread, cookies, muffins) were estimated by linear random-effects meta-analysis of twenty eligible studies (869 panellists, 34% male). As little as 2 g p…
- Edisi
- 2016, 51,
- ISBN/ISSN
- doi:10.1111/ijfs.130
- Deskripsi Fisik
- International Journal of Food Science and Technology 2016, 51, 3–13
- Judul Seri
- Food Science and Technology
- No. Panggil
- -
Anthocyanin profile of young red wines of Tannat, Syrah and Merlot made using…
Summary: Anthocyanins are the main pigments of young red wines. The aim of this work was to evaluate the anthocyanin composition of red wines produced by alternative procedures of winemaking and different grape varieties. For this purpose, wines of Tannat, Syrah and Merlot were made by traditional maceration (TM), addition of maceration enzymes (ENZ) and cold soak (CS). Syrah wines had the hig…
- Edisi
- 2016, 51,
- ISBN/ISSN
- doi:10.1111/ijfs.129
- Deskripsi Fisik
- International Journal of Food Science and Technology 2016, 51, 260–267
- Judul Seri
- Food Science and Technology
- No. Panggil
- -
Sword bean (Canavalia gladiata) as a source of antioxidant phenolics
Sword beans (Canavalia gladiata) have been used as grain legumes and medicinal plants in China for thousands of years. To explore new natural antioxidant sources, the antioxidant capacity and phenolic composition in the soluble and bound fractions of three sword bean genotypes were evaluated in vitro. The red and black sword beans were found to have antioxidant capacity compared to the white sw…
- Edisi
- 2016, 51
- ISBN/ISSN
- doi:10.1111/ijfs.129
- Deskripsi Fisik
- Journal of Food Science and Technology 2016, 51, 156–162
- Judul Seri
- Food Science and Technology
- No. Panggil
- -
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