All 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., …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).