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Strategies for Salt Reduction in Foods

Toldrá Vilardell, Fidel; Barat Baviera, José Manuel (Bentham Science Publishers, 2012)

[EN] The amounts of sodium chloride in the formulation of a variety of foods like bakery, meats and dairy foods, ready meals, sauces and snacks, are relatively large and thus, have a strong contribution on the salt dietary ...
The effect of different wall materials on the production of suppressed-pungent capsaicin microparticles

Varhan, Emine; Kasımoğlu, Zehra; Koç, Mehmet; Şahin Nadeem, Hilal (Editorial Universitat Politècnica de València, 2018-09-07)

[EN] The aim of this study was to investigate the effects of wall materials types on the production of double-layered and suppressed-pungent capsaicin microparticles via spray chilling method. For this purpose, palm oil ...
The Effect of the Varietal Type, Ripening Stage, and Growing Conditions on the Content and Profile of Sugars and Capsaicinoids in Capsicum Peppers

Guijarro-Real, Carla; Adalid-Martinez, Ana Maria; Pires, Cherrine K.; Ribes-Moya, Ana M.; Fita, Ana; Rodríguez Burruezo, Adrián (MDPI, 2023-01)

[EN] Peppers (Capsicum sp.) are used both as vegetables and/or spice and their fruits are used in a plethora of recipes, contributing to their flavor and aroma. Among flavor-related traits, pungency (capsaicinoids) and ...

Mostrando ítems 1-3 de 3