Physico-chemical and sensory characteristics of carrot pomace powder incorporated fibre rich cookies
نویسندگان
چکیده
منابع مشابه
Effect of Broccoli Powder on Consumer Perception and Sensory Characteristics of Cookies
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آنزیم تریپسین در شرایط قلیایی ناپایدار می باشد .و فعالیت پروتئولیتیکی تریپسین منجربه خود هضمی آن در جایگاههای خاصی می گردد. بنابر این آنزیمی با ناپایداری بالا محسوب میگردد. در سالهای اخیر موفق شدند که با ایجاد تغیرات شیمیایی با اضافه کردن فلزات خاص ، کلسیم و یا عمل استیلاسیون منجر به افزایش پایداری آنزیم تریپسین گردند. مطالعات در حال حاضر نشان می دهد که تریپسین استیله شده فعالیت آنزیمی خود را ...
15 صفحه اولeffect of microwave pre-treatment on physico-chemical properties of donut containing persian gum and carrot pomace powder sources of dietary fiber
introduction: increased awareness of diet-health association has led to the growth of health food industry. deep-fat fried foods such as donuts enjoy wide popularity owing to their taste, distinctive flavor, aroma and crunchy texture. there is, however, a great health concern over large fat content of fried foods. incorporating the dietary fiber such as hydrocolloids into the food substrate in ...
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ژورنال
عنوان ژورنال: Asian Journal of Dairy and Food Research
سال: 2017
ISSN: 0976-0563,0971-4456
DOI: 10.18805/ajdfr.dr-1268