Now showing items 1-3 of 3
Profile and content of residual alkaloids in ten ecotypes of Lupinus mutabilis Sweet after aqueous debittering process
The evaluation of the level of alkaloids in edible Lupinus species is crucial from a food safety point of view. Debittering of lupin seeds has a long history; however, the control of the level of alkaloids after processing ...
Inﬂuence of tara gum and xanthan gum on rheological and textural properties of starch-based gluten-free dough and bread
(Springer Verlag, 2019)
The aim of this research was to determine the inﬂuence of tara gum and xanthan gum on rheological and textural properties of gluten-free doughs and breads made from corn starch and potato starch. Four formulations were ...
Morpho-densitometric traits for quinoa (Chenopodium quinoa Willd.) seed phenotyping by two X-ray micro-CT scanning approaches
Recent studies are increasingly focusing on quinoa (Chenopodium quinoa) as a high-quality protein-rich food source and, in general, on seed quality. This latter is a complex trait difcult to characterize with standard ...