Global trends moved towards fast food consumption due to the busy lifestyle of humans.
Hence, the intake of fat-related food has exceeded the daily dietary reference intake (DRI) of …

Recently, the high nutritional value of edible insects attracted the attention of researchers
and food industry for their potential use in foods with enhanced nutritional characteristics. In …

While wheat (Triticum aestivum L.) flour contains only low levels of lipids (2.0% to 3.0%),
they tremendously affect fresh bread quality. They are either starch (30% to 40%) or …

Atmospheric pressure cold plasma has the potential to modify biological chemistry and
modulate physical surface properties. Wheat flour was treated by low levels of cold plasma …

Cricket powder, described in the literature as a source of nutrients, can be a valuable
ingredient to supplement deficiencies in various food products. Work continues on the …

Xanthophylls are a class of carotenoids that are important micronutrients for humans. They
are often found esterified with fatty acids in fruits, vegetables, and certain grains, including …

Vitamin A is generally analysed using a time-consuming and possibly detrimental
saponification step, followed by extraction and HPLC analysis. We here developed a new …

The initial water content was closely related to the oil absorption and properties of fried food.
The effects of convective air drying (D) and ultrasound combined convective air drying (UD) …

To supply adequate food, the ongoing and unrestrained administration of nitrogen fertilizer
to agricultural fields is polluting the climate and living organisms. On the other hand, the …

During the storage of wheat grains and flours, a natural deterioration occurs due to aging
over time, which is accelerated by adverse conditions of temperature and humidity that …