Carob (Ceratonia siliqua L.) is a tree species native to the Mediterranean region and
belongs to the Fabaceae family. The tree is well‐known for its sweet and nutritious fruits …

The present study investigates the mechanism of cold plasma modification (CP) of guar
seed galactomannan on the structural, chemical, dietary fiber profile and the possibility to …

Pear (Pyrus spp.) has the function of clearing heat, reducing fire and moistening the lungs.
Not from concentrated (NFC) pear juice can better maintain the nutrition, aroma and taste of …

The utilization of fruit and vegetable wastes in the production of functional dairy beverages is
one of the effective ways to enhance fiber intake in a diet. In this study, the production of milk …

Orange concentrate (OC) is one of the main raw materials in the nonalcoholic beverage
industry. Considering the difference in orange varieties, preserving its natural quality is …

The lotus seed and lily bulb beverage (LLB) has a problem with solid particle sedimentation.
To address this issue, LLB was homogenised twice at different pressures (0~ 100 MPa) …

The objective of this study was to evaluate the inclusion of national cocoa mucilage as a
stabilizer in jackfruit nectar. For this purpose, a completely randomized design was used …

The addition of pectin to food products is important because this natural polysaccharide
plays a key role in improving the quality and stability of the product, it allows for high-quality …

El presente estudio tuvo como objetivo evaluar la inclusión de mucilago de cacao nacional
como estabilizante en néctar de jackfruit. Para el cual, se utilizó un Diseño Completamente …

This article presents a scientific overview of studies on the stabilization of functional
beverages in relation to the use of hydrocolloids globally, an emerging yet expanding …