The color of any food is influenced by several factors, such as food attributes (presence of
pigments, maturity, and variety), processing methods, packaging, and storage conditions …

With the continuous growth of global energy demand and the late stage of conventional
oilfield exploitation, the demand for developing and utilizing low-permeability heavy oil …

In the context of food waste valorization, the purpose of this study is to demonstrate the
complete valorization of soybean residue (okara) through supercritical carbon dioxide …

This study aimed to improve the visual aspects and chemical, techno-functional and
rheological characteristics of Gryllus bimaculatus cricket powder through the use of different …

Guamuchil tree is native of México and its fruits, which belong to Leguminosae family,
contain seeds that are wasted. In this work, the physicochemical, functional and structural …

Tomato seeds are a rich source of protein that can be utilized for various industrial food
purposes. This study delves into the effects of using supercritical CO2 (scCO2) on the …

Исследование проводили с целью изучения влияния амарантовой муки,
сахарозаменителя и инулин-геля на пищевую ценность печенья. Для достижения …

The color of any food is influenced by several factors, such as food attributes (presence of
pigments, maturity, and variety), processing methods, packaging, and storage conditions …

En el presente estudio se obtuvo harina de quinua roja por fermentación en estado sólido
suplementada con cloruro de sodio y glutamato monosódico por Monascus purpureus en …

Se evaluó el almidón obtenido de la harina de quinua (Chenopodium quinoa Willd.)
variedad Pasankalla. Esta harina fue previamente desgrasada mediante dos …