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Singh P, Yadav V, Sahu D, Kumar K, Kim D, Yang D, Jayaraman S, Jarzębski M, Wieruszewski M, Pal K. Exploring Chitosan Lactate as a Multifunctional Additive: Enhancing Quality and Extending Shelf Life of Whole Wheat Bread. Foods 2024; 13:1590. [PMID: 38790890 PMCID: PMC11121318 DOI: 10.3390/foods13101590] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2024] [Revised: 05/09/2024] [Accepted: 05/13/2024] [Indexed: 05/26/2024] Open
Abstract
The shelf life of whole wheat bread (WWB) significantly impacts its freshness and overall quality. This research investigated the impact of chitosan lactate (CL) on various characteristics influencing the shelf life of WWB, including its physical, chemical, textural, antimicrobial, and sensory attributes. These characteristics were evaluated by conducting various experiments such as physical inspection, moisture, impedance, swelling, color, texture, FTIR, microbiological, and sensory analysis. CL with different concentrations was incorporated into WWB formulations: P0.0 (0.0% w/w CL, control), P0.5 (0.5% w/w CL), P1.0 (1.0% w/w CL), P2.0 (2.0% w/w CL), and P3.0 (3.0% w/w CL). The inclusion of CL promoted the Maillard reaction (MR) compared to P0.0. The promotion of MR resulted in the formation of a shinier crust, which increased as the CL content was increased. P0.5 comprised large-sized pores and exhibited increased loaf height. CL-containing WWB formulations showed an increased moisture content and decreased impedance values compared to the control. FTIR analysis of P0.5 demonstrated the enhanced interaction and bonding of water molecules. P0.5 demonstrated optimal textural, colorimetric, and antimicrobial properties compared to other formulations. The sensory attributes of WWBs remain unchanged despite CL addition. In conclusion, P0.5 exhibited optimal characteristics associated with better quality and prolonged shelf life.
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Affiliation(s)
- Pratik Singh
- Department of Life Sciences, Parul Institute of Applied Science, Parul University, Vadodara 391760, Gujarat, India; (P.S.); (K.K.)
| | - Vikas Yadav
- Department of Life Sciences, Parul Institute of Applied Science, Parul University, Vadodara 391760, Gujarat, India; (P.S.); (K.K.)
| | - Deblu Sahu
- Department of Biotechnology & Medical Engineering, National Institute of Technology Rourkela, Rourkela 769008, Odisha, India
| | - Krishan Kumar
- Department of Life Sciences, Parul Institute of Applied Science, Parul University, Vadodara 391760, Gujarat, India; (P.S.); (K.K.)
| | - Doman Kim
- Department of International Agricultural Technology & Institute of Green Bioscience and Technology, Seoul National University, Seoul 151-742, Republic of Korea
| | - Deng Yang
- College of Food Science and Engineering, Qingdao Agriculture University, No. 700 Chancheng Road, Qingdao 266109, China
| | - Sivaraman Jayaraman
- Department of Biotechnology & Medical Engineering, National Institute of Technology Rourkela, Rourkela 769008, Odisha, India
| | - Maciej Jarzębski
- Department of Physics and Biophysics, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, 60-637 Poznan, Poland
| | - Marek Wieruszewski
- Department of Mechanical Wood Technology, Faculty of Forestry and Wood Technology, Poznan University of Life Sciences, 60-627 Poznan, Poland
| | - Kunal Pal
- Department of Biotechnology & Medical Engineering, National Institute of Technology Rourkela, Rourkela 769008, Odisha, India
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Sharma H, Singh AK, Rao PS, Deshwal GK, Singh R, Kumar MD. A study on incorporation of giloy ( Tinosporacordifolia) for the development of shelf-stable goat milk based functional beverage. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:503-515. [PMID: 38327858 PMCID: PMC10844158 DOI: 10.1007/s13197-023-05858-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/05/2023] [Accepted: 09/29/2023] [Indexed: 02/09/2024]
Abstract
Goat milk has achieved significant place in human diet owing to its enormous therapeutic properties. There exists a scope of value-addition of goat milk to potentiate its health benefits by incorporating herbs and plants. Giloy (Tinospora cordifolia), a traditional medicinal plant with rich bioactive composition, can enhance the bioactive properties and shelf-life of goat milk. To this end, a study was conducted to develop shelf-stable giloy-goat milk beverage (GGB) by adding debittered giloy juice to goat milk (GM) and analyse the detailed product profile including proximate composition, bioactive properties, sensory, rheological, and structural characterisation. GGB resulted in two-fold increase (P < 0.05) in antioxidant activity and total phenolic content, thus enhancing the bioactive properties of the beverage as compared to GM. Further, increase in the particle size of GGB was observed along with components interaction, which was confirmed by FTIR, scanning electron and fluorescent microscopy. Storage stability studies indicated that bioactive properties of GGB remained unaffected (P > 0.05) by the sterilization process up to 90 days and sensory characteristics were not compromised till 105 days of storage. Therefore, the developed GGB is considered to be a shelf-stable beverage that retains its bioactive and sensory properties even after sterilization, making it a promising functional dairy product. Graphical abstract
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Affiliation(s)
- Heena Sharma
- Food Technology Lab, Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana India
| | - Ashish Kumar Singh
- Food Technology Lab, Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana India
| | - Priyanka Singh Rao
- Dairy Chemistry and Bacteriology Section, ICAR-National Dairy Research Institute, Southern Regional Station, Bengaluru, India
| | - Gaurav Kr Deshwal
- Food Technology Lab, Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana India
| | - Richa Singh
- Dairy Chemistry Division, ICAR-National Dairy Research Institute, Karnal, Haryana India
| | - M. Dharani Kumar
- Food Technology Lab, Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana India
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Guo Z, Huang J, Mei X, Sui Y, Li S, Zhu Z. Noncovalent Conjugates of Anthocyanins to Wheat Gluten: Unraveling Their Microstructure and Physicochemical Properties. Foods 2024; 13:220. [PMID: 38254520 PMCID: PMC10815003 DOI: 10.3390/foods13020220] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2023] [Revised: 12/16/2023] [Accepted: 12/29/2023] [Indexed: 01/24/2024] Open
Abstract
Intake of polyphenol-modified wheat products has the potential to reduce the incidence of chronic diseases. In order to determine the modification effect of polyphenols on wheat gluten protein, the effects of grape skin anthocyanin extract (GSAE, additional amounts of 0.1%, 0.2%, 0.3%, 0.4%, and 0.5%, respectively) on the microstructure and physicochemical properties of gluten protein were investigated. The introduction of GSAE improves the maintenance of the gluten network and increases viscoelasticity, as evidenced by rheological and creep recovery tests. The tensile properties of gluten protein were at their peak when the GSAE level was 0.3%. The addition of 0.5% GSAE may raise the denaturation temperature of gluten protein by 6.48 °C-9.02 °C at different heating temperatures, considerably improving its thermal stability. Furthermore, GSAE enhanced the intermolecular hydrogen bond of gluten protein and promoted the conversion of free sulfhydryl groups to disulfide bonds. Meanwhile, the GSAE treatment may also lead to protein aggregation, and the average pore size of gluten samples decreased significantly and the structure became denser, indicating that GSAE improved the stability of the gluten spatial network. The positive effects of GSAE on gluten protein properties suggest the potential of GSAE as a quality enhancer for wheat products.
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Affiliation(s)
- Ziqi Guo
- School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (Z.G.); (J.H.)
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan Polytechnic University, Wuhan 430023, China
- National R&D Center for Se-Rich Agricultural Products Processing Technology, Wuhan Polytechnic University, Wuhan 430023, China
| | - Jian Huang
- School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (Z.G.); (J.H.)
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Xin Mei
- Institute for Farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan 430064, China; (X.M.); (Y.S.)
| | - Yong Sui
- Institute for Farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan 430064, China; (X.M.); (Y.S.)
| | - Shuyi Li
- School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (Z.G.); (J.H.)
| | - Zhenzhou Zhu
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan Polytechnic University, Wuhan 430023, China
- National R&D Center for Se-Rich Agricultural Products Processing Technology, Wuhan Polytechnic University, Wuhan 430023, China
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Pradhan A, Anis A, Alam MA, Al-Zahrani SM, Jarzebski M, Pal K. Effect of Soy Wax/Rice Bran Oil Oleogel Replacement on the Properties of Whole Wheat Cookie Dough and Cookies. Foods 2023; 12:3650. [PMID: 37835303 PMCID: PMC10572930 DOI: 10.3390/foods12193650] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2023] [Revised: 09/26/2023] [Accepted: 09/28/2023] [Indexed: 10/15/2023] Open
Abstract
This study investigated the replacement of butter with soy wax (SW)/rice bran oil (RBO) oleogel in varied proportions in cookie dough and the resulting cookies. The study mainly evaluates the physical, textural, and chemical properties of the butter cookie dough and cookies by replacing butter with SW/RBO oleogel. The dough was assessed using moisture analysis, microscopy, FTIR Spectroscopy (Fourier Transform Infrared) and impedance spectroscopies, and texture analysis. Micrographs of the dough showed that D-50 (50% butter + 50% oleogel) had an optimal distribution of water and protein. D-0 (control sample containing 100% butter) showed the lowest impedance values. Moisture content ranged between 23% and 25%. FTIR spectroscopy suggested that D-50 exhibited a consistent distribution of water and protein, which CLSM and brightfield microscopy supported. Texture analysis revealed that the dough samples exhibited predominantly fluidic behavior. As the amount of oleogel was raised, the dough became firmer. The prepared cookies showed a brown periphery and light-colored center. Further, a corresponding increase in surface cracks was observed as the oleogel content was increased. Cookies moisture analysis revealed a range between 11 and 15%. Minute changes were observed in the texture and dimensions of the cookies. In summary, it can be concluded that replacing butter with oleogel by up to 50% seems to be feasible without significantly compromising the physicochemical properties of cookie dough and cookies.
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Affiliation(s)
- Aditi Pradhan
- Center for Biotechnology, School of Pharmaceutical Sciences, Sikha ‘O’ Anusandhan Deemed to be University, Orissa 751030, India;
- Department of Biotechnology and Medical Engineering, National Institute of Technology Rourkela, Odisha 769008, India
| | - Arfat Anis
- SABIC Polymer Research Center (SPRC), Department of Chemical Engineering, College of Engineering, King Saud University, P.O. Box 800, Riyadh 11421, Saudi Arabia;
| | - Mohammad Asif Alam
- Center of Excellence for Research in Engineering Materials (CEREM), College of Engineering, King Saud University, P.O. Box 800, Riyadh 11421, Saudi Arabia;
| | - Saeed M. Al-Zahrani
- SABIC Polymer Research Center (SPRC), Department of Chemical Engineering, College of Engineering, King Saud University, P.O. Box 800, Riyadh 11421, Saudi Arabia;
| | - Maciej Jarzebski
- Department of Physics and Biophysics, Faculty of Food Science and Nutrition, Poznań University of Life, Sciences, Wojska Polskiego 38/42, 60-637 Poznań, Poland;
| | - Kunal Pal
- Department of Biotechnology and Medical Engineering, National Institute of Technology Rourkela, Odisha 769008, India
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Xue C, Li Y, Quan W, Deng P, He Z, Qin F, Wang Z, Chen J, Zeng M. Simultaneous alleviation of acrylamide and methylimidazole accumulation in cookies by Rhizoma kaempferiae and kaempferol and potential mechanism revealed by density functional theory. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114302] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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Formulation and evaluation of novel functional snack bar with amaranth, rolled oat, and unripened banana peel powder. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:3511-3521. [PMID: 35068546 PMCID: PMC8763418 DOI: 10.1007/s13197-021-05344-6] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Revised: 11/24/2021] [Accepted: 12/03/2021] [Indexed: 11/12/2022]
Abstract
The present pandemic situation has increased demand for functional foods that enhance all aged groups' people immunity against COVID-19. This factor has led to innovation in snack market because healthy and good quality snack products are lacking. In this study, attempt has been made to develop functional snack bar that is beneficial for malnourished population from various combinations of amaranth grain, oat, and banana peel powder. Among various combinations amaranth grain (60%), oats (25%) and banana peel powder (15%) was found better than other combinations in respect to organoleptic and nutritional quality. Oat and banana peel powder addition increased the contents of protein, mineral, β-glucan, dietary fibre, essential amino acid, phenolic, and antioxidant activity of functional snack bar. TGA analysis shows that active components present in it were stable even at high temperature which adds benefit to its functional property. Microbial studies of FSB revealed it could be stored up to 60 days without microbial contamination and acceptable by consumer. The cost of a functional snack bar was 9.57 per bar, which was less than market snack bar. This study showed that developed functional snack bar snack increases market's revenue and enables snack market to develop new type snack bar.
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Aljobair MO. Physicochemical, nutritional, and sensory quality and storage stability of cookies: effect of clove powder. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2071290] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Moneera O. Aljobair
- Department of Physical Sport Science, College of Education, Princess Nourah Bint Abdulrahman University, Riyadh, Saudi Arabia
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Prakash O, Usmani S, Gupta A, Jafri A, Ullah MF, Wahab S, Arshad M, Kumar S. Bioactive Extracts of Ziziphus mauritiana Induces Apoptosis in A549 Human
Lung Epithelial Carcinoma Cells through the Generation of Reactive
Oxygen Species. CURRENT CANCER THERAPY REVIEWS 2022. [DOI: 10.2174/1573394717666210805115802] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Background:
In recent years, novel metabolites isolated from botanical sources have
been attracted much attention due to their traditional and therapeutic significance. The ethnopharmacological
studies suggest that Ziziphus mauritiana is a common remedy against several kinds of
ailments.
Objective:
The current study has evaluated the MeOH extract of Ziziphus mauritiana leaves (ZME)
through physicochemical, phytochemical, and chromatographic fingerprinting analysis, which displayed
an array of biometabolites of pharmacological significance, including flavonoids.
Methods:
The extract was further examined for anticancer activities, which revealed promising anticancer
properties against human lung epithelial carcinoma cells (A549) and induction of apoptosis
impart by ROS. The oxidative stress was evaluated in terms of production and accumulation of
cytosolic extent of ROS, whereas anticancer perspective was determined by MTT assay, cell morphology
analysis, followed by nuclear condensation for the examination of apoptosis induction.
Results:
Finding suggests that the MeOH extract of ZME markedly exhibited promising anticancer
activity against the A549 lung epithelial carcinoma cell. The ZME was found to be most active in
the MTT assay against A549 cells, while it was less toxic to normal cells. The intracellular ROS
generation was remarkably induced by ZME, which correlated with the ability of the flavonoidrich
fractions in the MeOH extract to inhibit cell growth and might induce apoptosis.
Conclusion:
The present study provides useful insight concerning the promising anticancer potential
of ZME against A549 lung carcinomas. However, the clinical correlation will be required for
its authorization and the discovery of significant and least noxious novel agents against lung carcinomas.
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Affiliation(s)
- Om Prakash
- Herbal Bioactive Research Laboratory, Faculty of Pharmacy, Integral University, Dasauli, Kursi Road, Lucknow, Uttar
Pradesh, India
| | - Shazia Usmani
- Herbal Bioactive Research Laboratory, Faculty of Pharmacy, Integral University, Dasauli, Kursi Road, Lucknow, Uttar
Pradesh, India
| | - Amresh Gupta
- Goel Institute of Pharmacy and Sciences, Faizabad Road, Lucknow, Uttar Pradesh, India
| | - Asif Jafri
- Molecular
Endocrinology Lab, Department of Zoology, University of Lucknow, Uttar Pradesh, India
| | - Mohammad Fahad Ullah
- Prince Fahad Research
Chair, Department of Medical Laboratory Technology (FAMS) University of Tabuk, Tabuk, Saudi Arabia
| | - Shadma Wahab
- Department
of Pharmacognosy, College of Pharmacy, King Khalid University, Abha, Saudi Arabia
| | - Md Arshad
- Molecular
Endocrinology Lab, Department of Zoology, University of Lucknow, Uttar Pradesh, India
| | - Sudheer Kumar
- Molecular
Endocrinology Lab, Department of Zoology, University of Lucknow, Uttar Pradesh, India
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Experimental and quantum chemical investigation of bio-fuels/lubricants for its oxidative stability. J Mol Liq 2021. [DOI: 10.1016/j.molliq.2021.117292] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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Joshi P, Kumari A, Chauhan AK, Singh M. Development of water spinach powder and its characterization. Journal of Food Science and Technology 2021; 58:3533-3539. [PMID: 34366470 DOI: 10.1007/s13197-021-05058-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/24/2021] [Accepted: 03/01/2021] [Indexed: 10/22/2022]
Abstract
The study was performed on water spinach (Ipomea aquatica), a hidden gem with lots of nutritional attributes and medicinal properties. To check its feasibility as an ingredient in other food products and to know its nutritional attributes, powders were made by drying the leaves and stems of the plant using different drying techniques such as sun drying, freeze-drying, and tray drying. The physicochemical analysis of powder was done to get a comparative result, in which the freeze-dried powder showed the most significant result. The physicochemical analysis revealed that lyophilized water spinach powder has a good amount of carbohydrates (58.15%), ash (12.39%), protein (4.01%), and fat (4.46%) content. The powder also possessed a high antioxidant property of 77.25% and a total phenolic content of 32 µg/ ml. SEM and XRD results showed that the water spinach powder was amorphous in nature.
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Affiliation(s)
- Pallawi Joshi
- Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, India
| | - Aparna Kumari
- Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, India
| | - Anil Kumar Chauhan
- Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, India
| | - Meenakshi Singh
- Technology Management Directorate (Socio-Economic Ministry Interface), Council of Scientific Research, New Delhi, India
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Chen SX, Ni ZJ, Thakur K, Wang S, Zhang JG, Shang YF, Wei ZJ. Effect of grape seed power on the structural and physicochemical properties of wheat gluten in noodle preparation system. Food Chem 2021; 355:129500. [PMID: 33780794 DOI: 10.1016/j.foodchem.2021.129500] [Citation(s) in RCA: 33] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2021] [Revised: 02/25/2021] [Accepted: 02/25/2021] [Indexed: 12/17/2022]
Abstract
Noodles were prepared using wheat flour supplemented with 1%, 3%, and 5% grape seed power (GSP). The farinograph properties of wheat flour, the textural properties of the dough, and thermal properties of the gluten were determined. The microstructure was analyzed by scanning electron and atomic force microscopy, and the effects of the addition of GSP on the physicochemical and structural properties (free sulfhydryl content, surface hydrophobic region, and secondary structure) of wheat gluten protein were analyzed. 1% GSP promoted the aggregation of gluten proteins by promoting hydrophobic interactions and hydrogen bonding, thus enhanced the noodle quality. Whereas, 3% and 5% GSP addition disrupted the disulfide bonds between gluten protein molecules and formed macromolecular aggregates linked to gluten proteins through non-covalent bonds and hydrophobic interactions, which prevented the formation of the gluten protein reticulation structure. Our study emphasized the interaction between wheat proteins and GSP in noodle making dough.
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Affiliation(s)
- Sheng-Xiong Chen
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, PR China
| | - Zhi-Jing Ni
- Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, PR China
| | - Kiran Thakur
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, PR China; Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, PR China
| | - Shaoyun Wang
- College of Biological Science and Technology, Fuzhou University, Fuzhou 350108, PR China
| | - Jian-Guo Zhang
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, PR China; Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, PR China
| | - Ya-Fang Shang
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, PR China.
| | - Zhao-Jun Wei
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, PR China; Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, PR China.
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USMAN M, PATIL PJ, MANZOOR MF, BILAL M, AHMED S, MURTAZA MA, SHAH H, NAWAZ N, AMJAD S, ABRAR M. Dough rheology and the impact of zinc sulfate on the quality of cookies. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.34220] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
| | | | | | | | | | | | - Haroon SHAH
- Beijing Technology and Business University, China
| | - Nida NAWAZ
- Beijing Technology and Business University, China
| | - Sohail AMJAD
- Beijing Technology and Business University, China
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