Formulating and studying compound chocolate with adding dried grape pomace as a bulking agent
Author:
Funder
Türkiye Bilimsel ve Teknolojik Araştirma Kurumu
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-021-05180-8.pdf
Reference36 articles.
1. Acan BG, Kilicli M, Bursa K, Toker OS, Palabiyik I, Gulcu M, Yaman M, Gunes R, Konar N (2021) Effect of grape pomace usage in chocolate spread formulation on textural, rheological and digestibility properties. LWT Food Sci Technol 138:110451
2. Beckett ST (2008) The science of chocolate, 2nd edn. Royal Society of Chemistry, UK
3. Beres C, Freitas SP, de Oliveira Godoy RL, de Oliveira DCR, Deliza R, Iacomini M, Mellinger-Silva C, Cabral LMC (2019) Antioxidant dietary fibre from grape pomace flour or extract: does it make any difference on the nutritional and functional value? J Funct Foods 56:276–285
4. Bonarius GA, Vieira JB, der Goot AJ, Bodnar I (2014) Rheological behaviour of fibre-rich plant materials in fat-based food systems. Food Hydrocoll 40:254–261
5. Cádiz-Gurrea MDLL, Borrás-Linares I, Lozano-Sánchez J, Joven J, Fernández-Arroyo S, Segura-Carretero A (2017) Cocoa and grape seed byproducts as a source of antioxidant and anti-inflammatory proanthocyanidins. Int J Mol Sci 18(2):376
Cited by 5 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Selected fruit pomaces: Nutritional profile, health benefits, and applications in functional foods and feeds;Current Research in Food Science;2024
2. Effect of infrared drying on chemical and microbial properties of Cold‐Hardy grape pomace (Edelweiss and Marquette);Food Science & Nutrition;2023-01-06
3. Impact of grape marc, as a partial replacer of sugar and wheat flour, on the bioaccessibility of polyphenols, technological, sensory, and quality properties of cake by mixture design approach;International Journal of Food Engineering;2022-09-01
4. Utilising grape juice processing by‐products as bulking and colouring agent in white chocolate;International Journal of Food Science & Technology;2022-04-06
5. Investigation of using possibility of grape pomace in wafer sheet for wheat flour substitution;International Journal of Food Science & Technology;2022-03-15
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3