Outputs (2)

The role of sodium chloride in the sensory and physico-chemical properties of sweet biscuits (2021)
Journal Article
Ayed, C., Lim, M., Nawaz, K., Macnaughtan, W., Sturrock, C. J., Hill, S. E., Linforth, R., & Fisk, I. D. (2021). The role of sodium chloride in the sensory and physico-chemical properties of sweet biscuits. Food Chemistry: X, 9, Article 100115. https://doi.org/10.1016/j.fochx.2021.100115

© 2021 Salt is included in many foods which consumers do not regard as salty. This “hidden-salt” may offer functional benefits but is often overlooked in sodium reduction strategies. This study investigated its role in shortbread-like sweet biscuits... Read More about The role of sodium chloride in the sensory and physico-chemical properties of sweet biscuits.

Chloroplast-rich material from the physical fractionation of pea vine (Pisum sativum) postharvest field residue (Haulm) (2018)
Journal Article
Torcello-Gómez, A., Gedi, M. A., Ibbett, R., Husain, K. N., Briars, R., & Gray, D. (2019). Chloroplast-rich material from the physical fractionation of pea vine (Pisum sativum) postharvest field residue (Haulm). Food Chemistry, 272, 18-25. https://doi.org/10.1016/j.foodchem.2018.08.018

An innovative procedure for plant chloroplasts isolation has been proposed, which consists of juice extraction by physical fractionation from plant material and recovery of its chloroplast-rich fraction (CRF) by centrifugation. This simple method has... Read More about Chloroplast-rich material from the physical fractionation of pea vine (Pisum sativum) postharvest field residue (Haulm).