Erratum to: Use of almond shell as food ingredient
نویسندگان
چکیده
منابع مشابه
Developing almond shell-derived activated carbons as CO2 adsorbents
Two series of carbon dioxide adsorbents were prepared from almond shells, by carbonisation followed either by activation with CO2 or by heat treatment in the presence of ammonia gas (amination). Both procedures gave carbons with high CO2 adsorption capacities in pure CO2 as well as in a binary mixture of 15 % CO2 in N2. Activation with carbon dioxide significantly developed porosity in the samp...
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α-Glycerylphosphorylcholine (AGPC) is a semi-synthetic derivative of lecithin. Following oral administration, it is converted to phosphatidylcholine, a metabolically active form of choline that is able to reach cholinergic synaptic endings where it increases acetylcholine synthesis and release. A series of studies were conducted to demonstrate the safety of AGPC. The oral LD50 was equal to or g...
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[This corrects the article DOI: 10.1186/s40781-015-0062-4.].
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Pasteurized shell eggs are eggs that have been thermally treated to eliminate harmful bacteria, however the treatment may also denature some of the egg white proteins. In this study the degree of denaturation and functional properties (emulsifying, foaming, and gelling properties) of egg white obtained from pasteurized eggs (EWP) were compared with those of unpasteurized eggs (EWUP). Data from ...
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As fermentation could reduce the negative effects of bran on final cereal products, the utilization of whole-cereal flour is recommended, such as brown rice flour as a functional food ingredient. Therefore, this study aimed to investigate the effect of fermented brown rice flour on white rice flour, white rice batter and its steamed bread qualities. Brown rice batter was fermented using commerc...
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ژورنال
عنوان ژورنال: European Food Research and Technology
سال: 2017
ISSN: 1438-2377,1438-2385
DOI: 10.1007/s00217-017-2934-y