Cargando…

The Potential of Wine Lees as a Fat Substitute for Muffin Formulations

The current study evaluates the prospect of wine lees (WL), a costless by-product from Amarone winemaking, as a fat replacer in muffin formulation. WL have elsewhere replaced sunflower oil, allowing the creation of 0, 25, 50, 75, and 100% fat-substituted muffins named ML0, ML25, ML50, ML75, and ML10...

Descripción completa

Detalles Bibliográficos
Autores principales:	Bianchi, Federico, Cervini, Mariasole, Giuberti, Gianluca, Simonato, Barbara
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10340648/ https://www.ncbi.nlm.nih.gov/pubmed/37444321 http://dx.doi.org/10.3390/foods12132584

Ejemplares similares

Durum Wheat Fresh Pasta Fortification with Trub, a Beer Industry By-Product
por: Lomuscio, Elisabetta, et al.
Publicado: (2022)

Breadstick fortification with red grape pomace: effect on nutritional, technological and sensory properties
por: Rainero, Giada, et al.
Publicado: (2021)

Wheat Bread Fortification by Grape Pomace Powder: Nutritional, Technological, Antioxidant, and Sensory Properties
por: Tolve, Roberta, et al.
Publicado: (2021)

Impact of Grape Pomace Powder on the Phenolic Bioaccessibility and on In Vitro Starch Digestibility of Wheat Based Bread
por: Rocchetti, Gabriele, et al.
Publicado: (2021)

Potential Application of Resistant Starch Sorghum in Gluten-Free Pasta: Nutritional, Structural and Sensory Evaluations
por: Cervini, Mariasole, et al.
Publicado: (2021)

Characterization of Durum-Wheat Pasta Containing Resistant Starch from Debranched Waxy Rice Starch
por: Cervini, Mariasole, et al.
Publicado: (2023)

Nutritional, physical and sensory characteristics of gluten-free biscuits incorporated with a novel resistant starch ingredient
por: Cervini, Mariasole, et al.
Publicado: (2021)

Characterization of Phenolic Compounds in Wine Lees
por: Zhijing, Ye, et al.
Publicado: (2018)

Wine Lees as a Source of Antioxidant Compounds
por: Jara-Palacios, María José
Publicado: (2019)

Chaos in a coulombic Muffin-Tin potential
por: Brandis, S
Publicado: (1994)

Blueberry muffin syndrome
por: Benmiloud, Sarra, et al.
Publicado: (2012)

Studies on the Effect of Oxidation on Bioactivity of Phenolics and Wine Lees Extracts
por: Ye, Zhijing, et al.
Publicado: (2023)

Combining Native and Malted Triticale Flours in Biscuits: Nutritional and Technological Implications
por: Piazza, Isabella, et al.
Publicado: (2023)

Development of Antioxidant-Fortified Oleogel and Its Application as a Solid Fat Replacer to Muffin
por: Jeong, Sohui, et al.
Publicado: (2021)

Improvement of Quality Properties and Shelf Life Stability of New Formulated Muffins Based on Black Rice
por: Croitoru, Constantin, et al.
Publicado: (2018)

Sonication of Yeast Biomasses to Improve the Ageing on Lees Technique in Red Wines
por: del Fresno, Juan Manuel, et al.
Publicado: (2019)

Membrane-Based Clarification and Fractionation of Red Wine Lees Aqueous Extracts
por: Cassano, Alfredo, et al.
Publicado: (2019)

Substitute for Wine
por: Hammond, Wm. A.
Publicado: (1863)

Blueberry Muffin Baby with Cytomegalovirus Hepatitis
por: Shah, Vrutika H., et al.
Publicado: (2019)

Characterisation of Muffins with Upcycled Sunflower Flour
por: Grasso, Simona, et al.
Publicado: (2021)

Wine Lees as Source of Antioxidant Molecules: Green Extraction Procedure and Biological Activity
por: De Luca, Michele, et al.
Publicado: (2023)

Non-Thermal Ultrasonic Extraction of Polyphenolic Compounds from Red Wine Lees
por: Dujmić, Filip, et al.
Publicado: (2020)

Bioactive Compounds from Vine Shoots, Grape Stalks, and Wine Lees: Their Potential Use in Agro-Food Chains
por: Troilo, Marica, et al.
Publicado: (2021)

Whole Grain Muffin Acceptance by Young Adults
por: Mellette, Thomas, et al.
Publicado: (2018)

Conversion of yellow wine lees into high-protein yeast culture by solid-state fermentation
por: Hu, Yuanliang, et al.
Publicado: (2014)

ACE Inhibitory and Antihypertensive Activities of Wine Lees and Relationship among Bioactivity and Phenolic Profile
por: López-Fernández-Sobrino, Raúl, et al.
Publicado: (2021)

Characterization of Bioactive Compounds in Lees from New Zealand Wines with Different Vinification Backgrounds
por: Ye, Zhijing, et al.
Publicado: (2022)

The "matchbox on a muffin": the design of hospitals in the early NHS.
por: Hughes, J
Publicado: (2000)

Effect of Moringa oleifera L. Leaf Powder Addition on the Phenolic Bioaccessibility and on In Vitro Starch Digestibility of Durum Wheat Fresh Pasta
por: Rocchetti, Gabriele, et al.
Publicado: (2020)

Formulation of New Baking (+)-Catechin Based Leavening Agents: Effects on Rheology, Sensory and Antioxidant Features during Muffin Preparation
por: Carullo, Gabriele, et al.
Publicado: (2020)

Grape Pomace as Innovative Flour for the Formulation of Functional Muffins: How Particle Size Affects the Nutritional, Textural and Sensory Properties
por: Troilo, Marica, et al.
Publicado: (2022)

The LMTO method: Muffin-Tin orbitals and electronic structure
por: Skriver, Hans L
Publicado: (1984)

White Wine Antioxidant Metabolome: Definition and Dynamic Behavior during Aging on Lees in Oak Barrels
por: Romanet, Rémy, et al.
Publicado: (2023)

Enzyme-Assisted Extraction to Obtain Phenolic-Enriched Wine Lees with Enhanced Bioactivity in Hypertensive Rats
por: López-Fernández-Sobrino, Raúl, et al.
Publicado: (2021)

Experimental Study and Mathematical Modeling of a Nanofiltration Membrane System for the Recovery of Polyphenols from Wine Lees
por: López-Borrell, Alexis, et al.
Publicado: (2022)

Development of an Emulsion Gel Containing Peanut Sprout Oil as a Fat Replacer in Muffins: Physicochemical, Tomographic, and Texture Properties
por: Jeong, Hyunjin, et al.
Publicado: (2023)

The Effects of Hydrocolloids-Protein Mixture as a Fat Replacer on Physicochemical Characteristics of Sugar-Free Muffin Cake: Modeling and Optimization
por: Azmoon, Elahe, et al.
Publicado: (2021)

On Punch, as a Substitute for Wine in Typhus
por: Viator,
Publicado: (1800)

The Impact of Hanseniaspora vineae Fermentation and Ageing on Lees on the Terpenic Aromatic Profile of White Wines of the Albillo Variety
por: Del Fresno, Juan Manuel, et al.
Publicado: (2021)

Compositional profiling and sensory analysis of cauliflower by‐products‐enriched muffins
por: Tukassar, Ammara, et al.
Publicado: (2023)

Cannot write session to /tmp/vufind_sessions/sess_8lascf90tns45imdlmughvb7gs