The concept of food matrix has received much attention lately in reference to its effects on
food processing, nutrition and health. However, the term matrix is used vaguely by food and …

Texture analysis and modeling are important techniques in food and postharvest research
and industrial practice. A wide range of methods have been used to evaluate instrumental …

A mechanistic framework for quality development such as shrinkage and case hardening in
drying would allow new insights making the final quality in a drying process more …

The study focused on partial replacement in gluten-free breads of corn starch with tapioca
and corn resistant starch preparations. The use of resistant starch resulted in the increase of …

Abstract 3D Food Printing has gaining interest to create food with personalized properties. In
order to customize the texture it is necessary to explore whether and how 3D printing …

Cereal foods are a major source of energy in diets worldwide, and contribute to the intake of
dietary fibre, carbohydrates, protein, vitamins and many minerals. Many of them are …

Background The complexity of food structure is such as to hinder its inclusion in
mathematical models predicting food properties and transformations, although a …

White wheat flour is a poor source of dietary fiber. Therefore a demand exists for enrichment
of bread with non-digestible prebiotic ingredients that exert health-promoting effects. In this …

In this study, the effects of gums on macro and micro-structure of breads baked in different
ovens (infrared (IR)-microwave combination and conventional) were investigated by the …

The aim of this study was the assessment of pan bread crumb quality attributes of
commercial samples using a plural physical approach to better match consumer awareness …