Background There is a growing demand for gluten-free bakery products from groups with
celiac disease, gluten sensitivity, and/or health consciousness. Besides bread products …

Agri-food industries generate enormous amounts of fruit and vegetable processing wastes,
which opens up an important research area aimed towards minimizing and managing them …

Fruits and vegetables are responsible for about 22% of food losses and wastes along the
supply chain (not including the retail level). However, fruit and vegetable by-products (FVB) …

Bakery products are an important sector of the food industry globally and are part of the
regular diets of many people. Texture encompasses many product characteristics and plays …

Recently, fruit by-products (FBP) have started to be explored due to their prebiotic potential
associated with considerable amounts of dietary fibers and polyphenols. These compounds …

Starch, the most abundant component of wheat flour, has a significant influence on sugar-
snap cookie quality, but the underlying mechanisms are not well understood. In this study …

In the present study, non-conventional and green technology (ultrasonication) was utilized to
recover bioactive compounds from the small, medium and large sized defatted date seed …

Blueberry by-products contain functional compounds and can be utilized to develop high-
value ingredients for the formulation of functional dairy snacks. Petit Suisse cheese is a …

The rheological, thermal and textural properties of batter are critical for the eating and
processing quality of soft cake products. Wheat starch molecular structures play an important …

This study provides a comprehensive chemical characterization of blueberry (Vaccinium
corymbosum L.) pomace subjected to hydrolysis using carbohydrases (xylanase, cellulase …