Valorizing date seeds through ultrasonication to enhance quality attributes of dough and biscuit: Part 2 – Study on bioactive properties, sensory acceptance, in vitro gastrointestinal digestion and shelf life of biscuits
Aligning with sustainable food system development, in this study, date seeds derived compounds were utilized as functional ingredient to formulate value-added biscuits. Ultrasound-assisted extraction (UAE) was employed as a non-thermal method to extract polyphenolic compounds from small, medium and...
| 出版年: | Ultrasonics Sonochemistry |
|---|---|
| 主要な著者: | , , , , |
| フォーマット: | 論文 |
| 言語: | 英語 |
| 出版事項: |
Elsevier
2025-01-01
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| 主題: | |
| オンライン･アクセス: | http://www.sciencedirect.com/science/article/pii/S1350417724004097 |