Search results for " Physicochemical"
showing 2 items of 22 documents
Effect of natural sea salt on physicochemical and textural properties of low sodium durum wheat bread
2015
Today, the dietary salt intake is considerably higher than the recommendations of the EFSA for good health (3-4 g salt/day). Several initiatives have been undertaken for a reduction in salt intake. The traditional use of sodium chioride (NaCI) fulfils various important rheological, technological and sensory properties in manufacturing of baked goods. However, using NaCI in the production of food has been controversially discussed since a high intake of sodium is associated with hypertension (1). Recently, the Reg (EU) 1924/2006 on nutrition and health claims made on foods makes it possible to claims on a label 'low sodium/salt', 'very low sodium/salt' and 'sodium free or salt free' for food…
Zein as biodegradable material for effective delivery of alkaline phosphatase and substrates in biokits and biosensors
2016
A biodegradable material, zein, is proposed as a reagent delivery platform for biokits and biosensors based on alkaline phosphatase (ALP) activity/inhibition in the presence of phosphatase substrates. The immobilization and release of both the substrate and/or the active ALP, in a biodegradable and low-cost material such as zein, a prolamin from maize, and in combination with glycerol as plasticizer have been investigated. Three zein-based devices are proposed for several applications: (1) inorganic phosphorus estimation in water of different sources (river, lake, coastal water and tap water) with a detection limit of 0.2mg/L - compared to at least 1mg/L required by legislation, (2) estimat…