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Production of reduced‐fat whipped toppings by solid fat‐based W/O/W double emulsions : proof of concept
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Clinical aspects of egg bioactive peptide research : a review
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In vitro antioxidant activity and phenolic profiles of tropical fruit by-products
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Functionality of inulin and polydextrose as sucrose replacers in sugar-free dark chocolate manufacture : effect of fat content and bulk mixture concentration on rheological, mechanical and melting properties
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Effect of muscle, ageing time and modified atmosphere packaging conditions on the colour, oxidative and microbiological stability of packed beef
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Optimisation of processing conditions and rheological properties using Stephan mixer as conche in small-scale chocolate processing
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In vitro gastrointestinal digestion of polyphenols from different molasses (pekmez) and leather (pestil) varieties
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Investigating the in vitro bioaccessibility of polyphenols in fresh and sun-dried figs (Ficus carica L.)
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Confirmation/disconfirmation of consumers' expectations about fresh and processed tropical fruit products
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Reducing salt intake from meat products by combined use of lactate and diacetate salts without affecting microbial stability