This study aimed to optimize pectin extraction from crude cacao shell (CS) powder using
chemical method (pH 4 and 10, temperatures 60–80° C), ultrasound-assisted extraction …

The present work aims to investigate the effect of foam-mat drying on drying rate and
lycopene content of tomato powder using a three-level Box-Behnken experimental design of …

Different ingredients (guar, xanthan, carboxy methyl cellulose, locust bean gums, potato
fiber, milk, potato and soy proteins) were added to tomato sauce to investigate their effect on …

In this study, a new functional product using Mediterranean ingredients (tomato, tomato peel
powder and olive powder) was formulated where two different concentrations of protein (1 …

This article addresses a mathematical optimization approach to facilitate the systematic
transformation of few underutilized leafy vegetables (Ipomoea aquatica Forssk, Lagenaria …

Lubricative properties of oil strongly depend on its rheological properties. It was believed
that adding nanomaterials such as aluminium oxide nanoparticles to lubricated oil will result …

This study was conducted on vegetable soup with rabbit meat and vegetable soup with
rabbit meat, beef balls, and carrots. The qualitative characteristics of the soups were …

Buckwheat is an underutilized pseudo-cereal which has potential as a functional food
ingredient. The investigation study was carried out to formulate a buckwheat based soup …

Food business is one of the major segments, which influences the economy of India.
Economic and technical changes taking place in society and in the processing and …

Dika kernels are known for their mucilaginous consistency, but limited work has been
reported about it. This study investigated the flowing characteristics (share stress and …