Use of aniseed cold-pressed by-product as a food ingredient in muffin formulation
Publication date: August 2021Source: LWT, Volume 148Author(s): Gülden Gökşen, H. İbrahim Ekiz (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 1, 2021 Category: Food Science Source Type: research
Acrylamide content in French fries prepared with vegetable oils enriched with β-cyclodextrin or β-cyclodextrin-carvacrol complexes
Publication date: August 2021Source: LWT, Volume 148Author(s): Antonio José Pérez-López, Luis Noguera-Artiaga, Santiago López-Miranda González, Pablo Gómez-San Miguel, Borja Ferrández, Ángel Antonio Carbonell-Barrachina (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 1, 2021 Category: Food Science Source Type: research
Microencapsulation by spray drying of omega-3 lipids extracted from oilseeds and microalgae: Effect on polyunsaturated fatty acid composition
Publication date: August 2021Source: LWT, Volume 148Author(s): Natalia Castejón, Pilar Luna, F. Javier Señoráns (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 1, 2021 Category: Food Science Source Type: research
Torulaspora delbrueckii promotes malolactic fermentation in high polyphenolic red wines
Publication date: August 2021Source: LWT, Volume 148Author(s): Aitor Balmaseda, Nicolas Rozès, Albert Bordons, Cristina Reguant (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 1, 2021 Category: Food Science Source Type: research
Antioxidant and cytoprotective effects of synthetic peptides identified from Kluyveromyces marxianus protein hydrolysate: Insight into the molecular mechanism
Publication date: August 2021Source: LWT, Volume 148Author(s): Saeed Mirdamadi, Mahta Mirzaei, Nazila Soleymanzadeh, Maliheh Safavi, Nahid Bakhtiari, Mohammad Zandi (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 1, 2021 Category: Food Science Source Type: research
