HYDROPHILIC CAROTENOIDS: RECENT PROGRESS

Hydrophilic Carotenoids: Recent Progress

Carotenoids are substantially hydrophobic antioxidants.Hydrophobicity is this context is rather a disadvantage, because their utilization in Shoes medicine as antioxidants or in food chemistry as colorants would require some water dispersibility for their effective uptake or use in many other ways.In the past 15 years several Shelving Unit attempts

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Dough Performance and Quality Evaluation of Cookies Prepared from Flour Blends Containing Cactus (Opuntia ficus-indica) and Acacia (Acacia seyal) Gums

Acacia (AG) and cactus gums (CG) were mixed into wheat flour at the 3% and 6% levels.The T-Shirt flour blends were tested for their pasting, dough development, and extensibility behaviors.The blends were used to make cookies, which were then evaluated for their physical, textural, and sensory qualities.Both types of gum reduced the setback viscosit

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