The main wheat component responsible for bread and cake quality is gluten. Celiac disease
is an autoimmune digestive disease that is caused by the digestion of gluten, and the only …

The impact of various freeze‐drying (FD) methods on the drying efficiency and quality of
dried fruits and vegetables is reviewed. Additionally, a brief overview of recent advances in …

Today sonication process is used as a new green tool with unique impacts on foods
preservation and processing. Ultrasonic modification is an appropriate strategy to obtain …

This research aimed to analyze the impacts of sonication on the rheological properties and
color indexes of aqueous solutions of Basil seed gum (BSG), Lallemantia seed gum (LSG) …

Hydrocolloids (gums) have a good functional characteristic such as emulsifying, gelling,
solubility, and textural improvement. In the bakery products, hydrocolloids were used to …

Color is one of the most important appearance attributes of food materials, since it influences
consumer acceptability. In this study the effects of combined infrared-vacuum drying on the …

The inhibitory effects of eight common hydrocolloids on the formation of advanced glycation
end products (AGEs) were evaluated using chemical models. Among the hydrocolloids …

Infrared-vacuum drying characteristics of button mushroom (Agaricus bisporus) were
evaluated in a combined dryer system. The effects of drying parameters, including infrared …

Infrared-hot air method, when properly applied, can be used for achieving a high-quality
product. The objective of this study was to determine the rheological properties of cake …

Water soluble hydrocolloids (gums) are used for various applications such as packaging
films, coating agents, texture modifiers, thickeners, gelling agents, stabilizers and …