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Chickpeas—composition, nutritional value, health benefits, application to bread and snacks: a review.New trends in quantification of acrylamide in food products.The content of polyphenolic compounds in cocoa beans (Theobroma cacao L.), depending on variety, growing region, and processing operations: a review.Enzyme-resistant dextrins from potato starch for potential application in the beverage industry.Effects of various roasting conditions on acrylamide, acrolein, and polycyclic aromatic hydrocarbons content in cocoa bean and the derived chocolatesInclusion complexes of β-cyclodextrin with chlorogenic acids (CHAs) from crude and purified aqueous extracts of green Robusta coffee beans (Coffea canephora L.)Heteropolysaccharide preparations from rye and wheat bran as sources of antioxidantsThe influence of non-starch polysaccharide on thermodynamic properties of starches from facultative wheat varietiesAntioxidant Properties of Cocoa Beans (Theobroma cacaoL.): Influence of Cultivar and Roasting ConditionsComposition and thermodynamic properties of starches from facultative wheat varietiesThe influence of arabinoxylans on the quality of grain industry productsThe influence of the roasting process conditions on the polyphenol content in cocoa beans, nibs and chocolatesChanges in the flavan-3-ols, anthocyanins, and flavanols composition of cocoa beans of different Theobroma cacao L. groups affected by roasting conditionsCorrelation Between the Stability of Chlorogenic Acids, Antioxidant Activity and Acrylamide Content in Coffee Beans Roasted in Different ConditionsFluorimetric studies of the interactions of wheat puroindolines with polar lipids on the surface starch granulesApplication of various methods for determination of the color of cocoa beans roasted under variable process parametersEffect of roasting conditions on the fat, tocopherol, and phytosterol content and antioxidant capacity of the lipid fraction from cocoa beans of differentTheobroma cacaoL. cultivarsInfluence of roasting conditions on fatty acid composition and oxidative changes of cocoa butter extracted from cocoa bean of Forastero variety cultivated in TogoInfluence of roasting conditions on the biogenic amine content in cocoa beans of different Theobroma cacao cultivarsPepsin Digestibility and Antioxidant Activity of Egg White Protein in Model Systems with Green Coffee ExtractProperties of model systems of sunflower oil and green coffee extract after heat treatment and storageTocopherols in cocoa butter obtained from cocoa bean roasted in different forms and under various process parametersChanges of polymorphism of lipid fractions of shortcrust pastries during storageInfluence of addition of green tea and green coffee extracts on the properties of fine yeast pastry fried productsInfluence of the type of fat and air humidity on chosen properties of the lipid fraction in the process of baking shortbread pastriesInfluence of variety and year of wheat cultivation on the chemical composition of starch and properties of glucose hydrolysatesStability of hydroxycinnamic acids and caffeine from green coffee extracts after heating in food model systemsInfluence of roasting conditions on fatty acids and oxidative changes of Robusta coffee oilOxidative stability of lard and sunflower oil supplemented with coffee extracts under storage conditionsEffect of different extraction methods on the recovery of chlorogenic acids, caffeine and Maillard reaction products in coffee beansCharacterization of Amylose-lipid Complexes Derived from Different Wheat Varieties and their Susceptibility to Enzymatic HydrolysisDark chocolates supplemented with Lactobacillus strainsThe effect of roasting method on headspace composition of robusta coffee bean aromaEvaluation of sensory attributes of coffee brews from robusta coffee roasted under different conditionsDependence of Thermodynamic Characteristics of Amylose-Lipid Complex Dissociation on a Variety of WheatEffect of lecithin concentration on properties of sucrose-free chocolate masses sweetened with isomaltInfluence of Selected Parameters of Starch Gelatinization and Hydrolysis on Stability of Amylose-Lipid ComplexesProperties of sucrose-free chocolates enriched with viable lactic acid bacteriaAntioxidative activity of green and roasted coffee beans as influenced by convection and microwave roasting methods and content of certain compoundsOptimisation of physical and chemical properties of wheat starch hydrolyzates
P50
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P50
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Pools onderzoekster
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