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Functional Properties of Protein Isolate and Acid Soluble Protein-Rich Ingredient Co-Produced from Ethanol-Treated Industrial Rapeseed Meal
Hristo Kalaydzhiev, Petya Ivanova, Cristina L. M. Silva, Vesela I. Chalova
DOI: https://doi.org/10.31883/pjfns-2019-0007
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Nutritional quality, potential health promoting properties and sensory perception of an improved gluten free bread formulation containing inulin, rice protein and bioactive compounds extracted from coffee byproducts
Alessandro Guglielmetti, Beatriz Fernandez-Gomez, Giuseppe Zeppa, Dolores del Castillo
DOI: https://doi.org/10.31883/pjfns-2019-0012
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Functional properties of enzymatic hydrolysate and peptide fractions from perilla seed meal protein
Bo Yeon Park, Kyung Young Yoon
DOI: https://doi.org/10.31883/pjfns-2019-0011
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Dietary chicory inulin-rich meal exerts greater healing effects than fructooligosaccharide preparation in rats with trinitrobenzenesulfonic acid-induced necrotic colitis
Bartosz Fotschki, Adam Jurgoński, Joanna Fotschki, Michał Majewski, Katarzyna Ognik, Jerzy Juśkiewicz
DOI: https://doi.org/10.31883/pjfns-2019-0013
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Composition of Anthocyanins in Colored Grains and the Relationship of Their Non-acylated and Acylated Derivatives
Sladjana Zilic, Dejan Dodig, Jelena Vancetovic, Nikola Grcic, Vesna Peric, Primoz Titan, Vuk Maksimovic
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Effect of the Addition of Polysaccharide Hydrocolloids on Sensory Quality, Color Parameters, and Anthocyanin Stabilization in Cloudy Strawberry Beverages
Mirosława Teleszko, Paulina Nowicka, Aneta Wojdyło
DOI: https://doi.org/10.31883/pjfns-2019-0014
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Thematic Issue on “Red Beetroot as a Source of Nutrients, Bioactive Compounds and Pigments”
PJFNS, 12.02.2019 - 31.08.2019
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