Patchaniya Akepach
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View article: Product Development and Physical Characteristics of Dark Chocolate for Sustainable Use of Cocoa Fruit
Product Development and Physical Characteristics of Dark Chocolate for Sustainable Use of Cocoa Fruit Open
Cocoa and chocolate are commercial products of great economic importance. Some physical properties of dark chocolate products were studied at three levels of different sugar concentrations: 60%, 80% and 100%. It was found that dark chocola…
View article: The buffering capacity of single amino acids in brewing wort
The buffering capacity of single amino acids in brewing wort Open
Summary Buffering capacity (BC) is one of the important quality parameters of wort. In this study, the effect of single amino acids on brewing wort pH and its influence in wort BC were investigated. A beer sweet wort (BSW) was used as a co…
View article: Bioaccessibility of carotenoids (β-carotene and lutein) from intact and disrupted microalgae (Chlamydomonas reinhardtii)
Bioaccessibility of carotenoids (β-carotene and lutein) from intact and disrupted microalgae (Chlamydomonas reinhardtii) Open
Chlamydomonas reinhardtii (C. reinhardtii) has a potential as a novel source for food/feed because it contains several constituents including bioactive compounds. However, its multilayer cell wall (hydroxyproline-rich glycoprotein [HRPGs])…
View article: Bioaccessibility of essential lipophilic nutrients in a chloroplast-rich fraction (CRF) from agricultural green waste during simulated human gastrointestinal tract digestion
Bioaccessibility of essential lipophilic nutrients in a chloroplast-rich fraction (CRF) from agricultural green waste during simulated human gastrointestinal tract digestion Open
The lipophilic nutrients in a chloroplast-rich fraction derived from pea vine postharvest field-residue are released in an in vitro digestion model; the extent of their release (bioaccessibility) is affected by heat-treatment of biomass or…
View article: Chlamydomonas reinhardtii Is a Potential Food Supplement with the Capacity to Outperform Chlorella and Spirulina
Chlamydomonas reinhardtii Is a Potential Food Supplement with the Capacity to Outperform Chlorella and Spirulina Open
Chlamydomonas reinhardtii is a green microalgae used as a model organism associated with biotechnological applications, yet its nutritional value has not been assessed. This study investigates the nutritional capacity of C. reinhardtii as …