Nutraceuticals in gummy candies form prepared from lacto-fermented lupine protein concentrates, as high-quality protein source, incorporated withCitrus paradiseL. essential oil and xylitol-Reference-Cited by-同舟云学术

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Nutraceuticals in gummy candies form prepared from lacto-fermented lupine protein concentrates, as high-quality protein source, incorporated withCitrus paradiseL. essential oil and xylitol

Published:2018-05-07 Issue:8 Volume:53 Page:2015-2025
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Bartkiene Elena¹^ORCID,Sakiene Vytaute¹,Bartkevics Vadims²³,Wiacek Claudia⁴,Rusko Janis³,Lele Vita¹,Ruzauskas Modestas¹,Juodeikiene Grazina⁵,Klupsaite Dovile⁵,Bernatoniene Jurga¹,Jakstas Valdas¹,Braun Peggy G.⁴

Affiliation:

1. Lithuanian University of Health Sciences; Tilzes g. 18 Kaunas LT-47181 Lithuania

2. University of Latvia; Jelgavas iela 1 Riga LV-1004 Latvia

3. Institute of Food Safety, Animal Health and Environment; Lejupes iela 3 Riga LV-1076 Latvia

4. Institute of Food Hygiene; Universität Leipzig; An den Tierkliniken 1 Leipzig 04103 Germany

5. Kaunas University of Technology; Radvilenu pl. 19 Kaunas LT-50254 Lithuania

Funder

European Regional Development Fund

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13819/fullpdf

Reference42 articles.

1. AACC (American Association of Cereal Chemists) 1999 Crude Protein in Cereal

2. Cytotoxic activity of genistein-8-C-glucoside form Lupinus luteus L. and genistein against human SK-OV-3 ovarian carcinoma cell line;Antosiak;Medicinal Chemistry Research,2017

3. Sensory texture related to large-strain rheological properties of agar/glycerol gels as a model food;Barrangou;Journal of Texture Studies,2006

4. Chemical composition and nutritional value of seeds of Lupinus luteus L., L. angustifolius L. and new hybrid lines of L. angustifolius L;Bartkiene;Zemdirbyste-Agriculture,2016a

5. Changes in the free amino acids and the biogenic amine contents during lactic acid fermentation of different lupin species;Bartkiene;International journal of food science & technology,2016b

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1. Current Innovations in the Development of Functional Gummy Candies;Foods;2023-12-25

2. Sugar-Free, Vegan, Furcellaran Gummy Jellies with Plant-Based Triple-Layer Films;Materials;2023-09-27

3. Bread Sourdough Lactic Acid Bacteria—Technological, Antimicrobial, Toxin-Degrading, Immune System-, and Faecal Microbiota-Modelling Biological Agents for the Preparation of Food, Nutraceuticals and Feed;Foods;2022-02-03

4. Functionalisation of flaxseed proteins assisted by ultrasonication to produce coatings enriched with raspberries phytochemicals;LWT;2020-04

5. The Potential of Modulating the Reducing Sugar Released (and the Potential Glycemic Response) of Muffins Using a Combination of a Stevia Sweetener and Cocoa Powder;Foods;2019-12-05

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