Formulation of New Baking (+)-Catechin Based Leavening Agents: Effects on Rheology, Sensory and Antioxidant Features during Muffin Preparation.
(+)-catechin
antioxidant performances
baking powder
formulation and characterization
muffin
rheology
sensory properties
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
29 Oct 2020
29 Oct 2020
Historique:
received:
02
10
2020
revised:
22
10
2020
accepted:
24
10
2020
entrez:
3
11
2020
pubmed:
4
11
2020
medline:
4
11
2020
Statut:
epublish
Résumé
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 and assayed in
Identifiants
pubmed: 33137916
pii: foods9111569
doi: 10.3390/foods9111569
pmc: PMC7693953
pii:
doi:
Types de publication
Journal Article
Langues
eng
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