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Effect of carob variety and roasting on the antioxidant capacity, and the phenolic and furanic contents of carob liquors
BACKGROUND The production of the traditional carob liquor from Algarve (Portugal) depends on numerous factors such as carob processing, variety and maceration conditions. An experimental design with 36 runs was created to ...
Influence of different carob fruit flours (Ceratonia siliqua L.) on wheat dough performance and bread quality
(Springer, 2015-07)
The objective of this work was to study the influence of carob flours from seed germ (G) and from fruit pulp (P) fractions (from 10 to 30 % w/w) on hydration (moisture, water activity, and relaxation time) and rheological ...
Composition and structure of carob (Ceratonia siliqua L.) germ proteins
(Elsevier, 2008-03)
This study was focused on the analysis of the chemical composition of defatted carob germ flour and the protein isolate. The amino acid composition and the nature of the subunits that compose carob germ proteins were also ...
Efeitos da substituição parcial de cacau por alfarroba em bebidas lácteas
(Universidade Federal de Santa MariaBRCiência e Tecnologia dos AlimentosUFSMPrograma de Pós-Graduação em Ciência e Tecnologia dos Alimentos, 2013-02-04)
The whey has been gaining ground and importance in the food industry. The milk beverages
are one way to use this coproduct, the ones with chocolate flavor has broad consumer
acceptance of both sexes and various ages. ...
Functional Aspects of Carob Flour
(Springer, 2016)
Carob European tree belongs to Ceratonia siliqua L., while American crop belongs to Prosopis sp. The latter is a very ancient genus with almost 45 species distributed along America, Africa and Asia. Argentina constitutes ...
Separation process optimisation and characterisation of lignin from black carob tree sawdust into a biorefinery
(Institution of Chemical Engineers, 2020-03)
Biorefineries are meant to play a key role as regards both the complementation of energy sources and the integral exploitation of biomass. Wood residues left over from industrialisation have a high potential to obtain ...
Effect of pH on the thermal gelation of carob protein isolate
(Association of Food Scientists and Technologists of India, 2017-01)
The specific aim of this work was to study the capability of a carob protein isolate (CPI) to produce self-supporting gels when subjected to a thermal treatment. CPI aqueous dispersions (10, 20 and 30 wt% protein basis) ...
Microbiological quality, fungal diversity and aflatoxins contamination in carob flour (Prosopis flexuosa)
(Elsevier, 2020)
Carob flour is obtained from pods of some species of Prosopis, leguminous trees that abound in many desert habitats worldwide. Currently, this product is available in healthy food stores in several countries, including ...
Interest of black carob extract for the development of active biopolymer films for cheese preservation
(Elsevier, 2021-04)
The aim of this work was to develop bio-based packaging materials based on black carob extracts (BCE) and κ-carrageenan (κ-c) blends, and to study their impact for cheese preservation. Firstly, black carob extracts were ...