THE EFFECTS OF OLEASTER FLOUR, ACTIVE GLUTEN AND SUCROSE REPLACEMENT WITH POTASSIUM ACESULFAME AND ISOMALT ON THE QUALITATIVE PROPERTIES OF FUNCTIONAL SPONGE CAKES

The effects of oleaster flour, active gluten and sucrose replacement with potassium acesulfame and isomalt on the qualitative properties of functional sponge cakes

Abstract Oleaster (Elaeagnus angustifolia L.) is a fruit with special nutraceutical value which grows under a wide range of climatic conditions in Europe and Asia.In the present study, the effects of oleaster flour (15%, 30% and 45%) and active gluten at (0 and 3%) on the physical, chemical and sensory properties of sponge cakes were assessed.The b

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Mitochondrial dysfunction and calcium dyshomeostasis in the pectoralis major muscle of broiler chickens with wooden breast myopathy

ABSTRACT: The incidence of wooden breast (WB) meat of commercial broiler chicken has been increasing in recent years.Histological examination found that the occurrence of WB myopathy was accompanied by the pectoralis major (PM) muscle damage.So far, the potential mechanisms are not fully understood.This study aimed to explore the underlying mechani

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