Abstract Lipid oxidation in meats is a process whereby polyunsaturated fatty acid react with reactive oxygen species leading to a series of secondary reactions which in turn lead to degradation of lip
Abstract Background: The eggplant (Solanum melongena) is a fruit of world consumption. Its processing in the form of flour is a way to avoid losses and to take advantage of its nutritional characteris
The purpose of this study was to slow down the digestibility of starch granules by encapsulating it in zein shells. Drop of the preformed swollen corn starch (CS) granule suspension into thermal-treat
