Skip to search formSkip to main contentSkip to account menu

Starch Modification by Organic Acids and Their Derivatives: A Review

The aim of this review is to give a short literature overview of the progress made in the research of starch esterification, etherification, cross-linking, and dual modification with organic acids and their derivatives.
View PDF (opens in a new tab)

Isolation of starch from two wheat varieties and their modification with epichlorohydrin

View via Publisher (opens in a new tab)

Secondary aroma compounds in fresh grape marc distillates as a result of variety and corresponding production technology.

In order to investigate secondary aroma compound composition of fresh grape marc distillates as a result of variety and production technology, 30 samples (6 varieties x 5 samples) were produced.…

Cocoa Polyphenols: Can We Consider Cocoa and Chocolate as Potential Functional Food?

Chocolate has been consumed as confection, aphrodisiac, and folk medicine for many years before science proved its potential health benefiting effects. Main compounds of cocoa and chocolate which…
View PDF (opens in a new tab)

Behaviour of Volatile Compounds During Traditional Alembic Distillation of Fermented Muscat Blanc and Muškat Ruža Porečki Grape Marcs

J. Inst. Brew. 117(3), 440–450, 2011 To investigate the behaviour of volatile compounds during a traditional alembic distillation, large numbers of important volatile compounds were identified and…
View via Publisher (opens in a new tab)

Influence of spelt flour addition on properties of extruded products based on corn grits

View via Publisher (opens in a new tab)

Cocoa Shell: A By-Product with Great Potential for Wide Application

The cocoa shell, due to its nutritional value and high-value bioactive compounds, could become a desirable raw material in a large spectrum of functional, pharmaceutical, or cosmetic products, as well as in the production of energy or biofuels in the near future.
View PDF (opens in a new tab)

Production of third-generation snacks

Article history: Received: October 16, 2017 Accepted: January 12, 2018 Extruded snacks are products which are easy to consume, tasty, crispy, with thousands of shapes, flavours, textures and are…
View PDF (opens in a new tab)

Cocoa husk application in the enrichment of extruded snack products

The aim of this research was to enrich extruded snack with cocoa husks. It was added to corn grits in 5%, 10%, and 15% d. m., the moisture was set to 15%, and the prepared samples were extruded in a…
View via Publisher (opens in a new tab)

Impact of high‐voltage electric discharge treatment on cocoa shell phenolic components and methylxanthines

Cocoa shell is one of the by‐products obtained in chocolate industry which was considered as waste for a very long time. Recently, the presence of high‐valuable bioactive components in cocoa shell…
View via Publisher (opens in a new tab)
...
By clicking accept or continuing to use the site, you agree to the terms outlined in our Privacy Policy (opens in a new tab), Terms of Service (opens in a new tab), and Dataset License (opens in a new tab)