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Journal Article
Food and Bioproducts Processing, ISSN 0960-3085, 11/2017, Volume 106, pp. 171 - 180
Olive leaves extract (OLE) was microencapsulated with inulin (OLE-IN) by spray-drying using a central composite design. Oleuropein encapsulation efficiency and... 
Olive leaves extract | Vacuum frying | Atmospheric frying | Microencapsulation | Oleuropein | Inulin | FRENCH FRIES | SOYBEAN OIL | PHENOLIC-COMPOUNDS | FOOD SCIENCE & TECHNOLOGY | EDIBLE OILS | ENGINEERING, CHEMICAL | POLYPHENOLS | BIOTECHNOLOGY & APPLIED MICROBIOLOGY | OXIDATIVE STABILITY | FOOD INGREDIENTS | NATURAL ANTIOXIDANTS | LEAF EXTRACT
Journal Article
Journal Article
Journal Article
Foods (Basel, Switzerland), ISSN 2304-8158, 07/2019, Volume 8, Issue 7, p. 240
Published data indicate that cricket powder (CP) is a good source of not only protein, fat and fiber, but also minerals. Due to the fact that this product... 
rheology | water behavior | gluten-free bread | texture | 1H NMR | edible insects | water activity | protein enrichment
Journal Article
Food Packaging and Shelf Life, ISSN 2214-2894, 06/2018, Volume 16, pp. 194 - 203
The Central Composite Rotatable Design (CCRD) with variables developed modified ascorbic acid (AA) starch coating added with tomato powder (TP): ascorbic acid... 
Modified corn starch | Edible coatings | Frozen dough | BREAD | STORAGE | WATER MOBILITY | BAKING | QUALITY | EDIBLE FILMS | FOOD SCIENCE & TECHNOLOGY | VOLUME | TENSION
Journal Article
International Journal of Food Science & Technology, ISSN 0950-5423, 09/2016, Volume 51, Issue 9, pp. 2019 - 2025
Summary The porcino is good source of phenolics and has been used to enrich wheat flour. The antioxidant activity and the content and composition of free and... 
thermal processing | wheat | Antioxidant activity | mixing | dough | phenolics | CAPACITY | BAKING CONDITIONS | EXTRACTION | FOOD SCIENCE & TECHNOLOGY | BAKERY PRODUCTS | EDIBLE MUSHROOMS | Antioxidants | Phenols | Food science | Wheat | Enrichment | Free form | Dough | Foods | Flour | Phenolic acids
Journal Article
Journal of Food Engineering, ISSN 0260-8774, 2008, Volume 84, Issue 3, pp. 383 - 393
Journal Article