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Nano-encapsulation Efficiency of Lemon and Orange Peels Extracts on Cake Shelf Life
Lemon and Orange Peels Extracts Cake Shelf Life
2016/6/2
Bioactive compounds of citrus fruit (Citrus unshiu) by-product such as orange and lemon peels extract were investigated. Antioxidant activity of orange and lemon peels extract were compared with BHT a...
Funcionality of several cake ingredients: A comprehensive approach
fat replacement inulin physical properties structure
2014/2/24
The roles of some cake ingredients – oil, a leavening agent, and inulin – in the structure and physicochemical properties of batter and cakes were studied in four different formulations. Oil played an...
Effect of Supplementation of Malted Ragi Flour on the Nutritional and Sensorial Quality Characteristics of Cake
Cake Eleusine Coracana Indaf-15 malted ragi flour
2010/9/29
Cake is one of the most popular bakery product. Generally it is prepared from refined wheat flour and is a rich source of protein, fat and carbohydrates but limiting in minerals and dietary fibres. Ma...
Suppressive Effects of the Extract from Sake Cake on Chemical Mutagen-Induced SOS Response in Salmonella typhimurium
sake cake SOS response suppression
2009/6/18
The suppressive effects of the extract from sake cake on the SOS response of Salmonella typhimurium TA 1535/pSK1002 induced by AF-2, 4NQO, Trp-P-1, Trp-P-2, IQ and MeIQx were investigated for the purp...
