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See detailComparative study of nutritional quality of potato-wheat steamed and baked breads made with four cultivated potato flour
Liu, Xingli; Mu, Tai-Hua; Sun, Hongnan et al

in International Journal of Food Sciences & Nutrition (2016)

Bread is traditional staple food in western and oriental countries varying in both the ingredients used, preparation methods, and heating methods applied, which are mainly used as an energy source because ... [more ▼]

Bread is traditional staple food in western and oriental countries varying in both the ingredients used, preparation methods, and heating methods applied, which are mainly used as an energy source because of high carbohydrate. Baked bread is popular in western countries. While steamed bread is a type of fermented and steamed wheat-based food of Chinese origin, and represents ∼40% of the wheat consumption in China. [less ▲]

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See detailContribution to the study of camel milk fat globule membrane
Karray, Nadia Laadhar; Danthine, Sabine ULg; Blecker, Christophe ULg et al

in International Journal of Food Sciences & Nutrition (2006), 57(5-6), 382-390

The camel milk fat globule membrane has been characterized according to several approaches. Compared with the cow milk fat globule membrane, various specificities have been revealed. Its physicochemical ... [more ▼]

The camel milk fat globule membrane has been characterized according to several approaches. Compared with the cow milk fat globule membrane, various specificities have been revealed. Its physicochemical composition showed a poor content in proteins, and a higher content in neutral lipids and in phospholipids. The mechanical properties measured at low (4 degrees C, 20 degrees C) and high temperatures (40 degrees C, 45 degrees C and 50 degrees C) using a film balance are different when the camel milk fat globule membrane is spread at the air-water interface. The thermal study revealed an important proportion of high-melting triacylglycerols that involves fatty acids with long chains. [less ▲]

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