Formulation of New Baking (+)-Catechin Based Leavening Agents: Effects on Rheology, Sensory and Antioxidant Features during Muffin Preparation

The aim of this investigation was to prepare two solid mixtures containing a soluble polymorph of (+)-catechin and mucic (MUC) or tartaric (TAR) acids as new leavening agents. The solid mixtures were based on a polymorph of (+)-catechin, characterized through Powder X-ray Diffraction (PXRD) analysis...

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Detalles Bibliográficos
Autores principales: Carullo, Gabriele, Scarpelli, Francesca, Belsito, Emilia Lucia, Caputo, Paolino, Oliviero Rossi, Cesare, Mincione, Antonio, Leggio, Antonella, Crispini, Alessandra, Restuccia, Donatella, Spizzirri, Umile Gianfranco, Aiello, Francesca
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7693953/
https://www.ncbi.nlm.nih.gov/pubmed/33137916
http://dx.doi.org/10.3390/foods9111569

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7693953/
https://www.ncbi.nlm.nih.gov/pubmed/33137916
http://dx.doi.org/10.3390/foods9111569

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