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The aim of this study was to analyze the ingredients, develop high fiber bread and evaluate its shelf life. Bread and baked products are the most important sources of dietary fiber in the total food c...
Functionalities and relationships between raw and extruded maize flour blends were studied. The extruded flour had higher water absorption and water solubility indices, and had no differential scannin...
The paper highlights the facts about the possibilities of improving the functionality of beer with extracts of thyme (Thymus vulgaris), lemon balm (Melissa officinalis) and mushroom Ganoderma lucidu...
The enzymatic hydrolysis of soybean protein isolate (SPI) was investigated using commercially available Bacillus sp. proteases for reduction of soybean allergenicity. An alkaline protease, Proleather ...
A no brine, stirred-curd procedure was used to manufacture reduced fat (9% fat wet basis) Mozzarella cheese. Skim milk was standardized to 0.8% fat with unhomogenized milk fat (control), an equal blen...
Mozzarella cheese was made from skim milk standardized with cream (unhomogenized, 40% milk fat) to achieve four different target fat percentages in the cheese (ca. 5, 10, 15, and 25%). No statisticall...
The effect of the homogenization of milk (0.8% fat) and cream (20% fat) on cheese-making performance, composition, proteolysis, functionality, and appearance of reduced fat Mozzarella cheese was deter...
The functionality of casein that was precipitated by batch by a novel process using CO2 was investigated for solubility in water and NaCl, foam stability, overrun, emulsion activity index, and emulsio...
The objectives of this study were to investigate the functional properties of different fats emulsified in food foams. Quantitative descriptions of the formation and subsequent stability of food foams...

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