IMPACT OF PROCESSING METHOD ON AQF FUNCTIONALITY IN BAKERY ITEMS

Impact of Processing Method on AQF Functionality in Bakery Items

Aquafaba (AQF) has the unique ability to foam like egg whites and is a waste product of cooked chickpea that is not currently utilized by the food industry.Thus, the goal of this research was to concentrate the solids by reverse osmosis (cAQF) followed by drying.Dried AQF was prepared by cooking chickpea in excess water.After removal of the chickpe

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Understanding the physicochemical properties and degradation kinetics of nicotinamide riboside, a promising vitamin B3nutritional supplement

Nicotinamide riboside (NR), a newly recognised form of vitamin B3 and a precursor to nicotinamide adenine dinucleotide (NAD+), has been demonstrated to show therapeutic potential and the possibility of becoming a drug compound in addition to its proven role in rejuvenating ageing cells in mice.However, current literature is devoid of information re

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Capgras and Fregoli delusions - a case report

Introduction Capgras and Fregoli delusions are psychotic complex conditions that integrate a larger group of Delusional Misidentification Syndromes (DMS), where the patient misidentifies people, places or objects.Objectives Review of the literature and exposure of a case report of a first psychotic episode with DMS.Methods Case report and a nonsyst

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