[HTML][HTML] Textural properties of bakery products: A review of instrumental and sensory evaluation studies
RPF Guiné - Applied Sciences, 2022 - mdpi.com
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 …
regular diets of many people. Texture encompasses many product characteristics and plays …
[PDF][PDF] Ferulic Acid in Cereals--a Review.
H Boz - Czech Journal of Food Sciences, 2015 - cjfs.agriculturejournals.cz
Phenolic acids represent the most common form of phenolic compounds in the cereal grain
and many other plants. The phytochemical ferulic acid is found in the leaves and seeds of …
and many other plants. The phytochemical ferulic acid is found in the leaves and seeds of …
Membrane-based technologies for meeting the recovery of biologically active compounds from foods and their by-products
R Castro-Muñoz, C Conidi… - Critical Reviews in Food …, 2019 - Taylor & Francis
To date, according to the latest literature inputs, membranes-based technologies
(microfiltration, ultrafiltration and nanofiltration) have demonstrated to meet the recovery of …
(microfiltration, ultrafiltration and nanofiltration) have demonstrated to meet the recovery of …
Overcoming bread quality decay concerns: Main issues for bread shelf life as a function of biological leavening agents and different extra ingredients used in …
I Taglieri, M Macaluso, A Bianchi… - Journal of the …, 2021 - Wiley Online Library
As is widely accepted, the quality decay of freshly baked bread that affects product shelf life
is the result of a complex multifactorial process that involves physical staling, together with …
is the result of a complex multifactorial process that involves physical staling, together with …
Maize: an underexploited golden cereal crop
People are focusing more on gluten free food products with minimal production costs. Maize
is one of the major cereal crops and provides up to 30 per cent of food calories to 4.5 billion …
is one of the major cereal crops and provides up to 30 per cent of food calories to 4.5 billion …
Technologies for enhancement of bioactive components and potential health benefits of cereal and cereal-based foods: Research advances and application …
ASM Saleh, P Wang, N Wang, S Yang… - Critical reviews in food …, 2019 - Taylor & Francis
Cereal grains are a major source of human food and their production has steadily been
increased during the last several decades to meet the demand of our increasing world …
increased during the last several decades to meet the demand of our increasing world …
Valorization of Nixtamalization wastewaters (Nejayote) by integrated membrane process
R Castro-Muñoz, J Yáñez-Fernández - Food and Bioproducts Processing, 2015 - Elsevier
The purpose of this study was to analyze the potentiality of an integrated membrane process
for the treatment of Nixtamalization wastewaters (well known as Nejayote). In particular, a …
for the treatment of Nixtamalization wastewaters (well known as Nejayote). In particular, a …
Effects of solid-state fungi fermentation on phenolic content, antioxidant properties and fiber composition of lime cooked maize by-product (nejayote)
BA Acosta-Estrada, J Villela-Castrejón… - Journal of Cereal …, 2019 - Elsevier
Free forms of phenolic compounds are more rapidly absorbed in the small intestine and
distributed throughout the body. In nejayote, 85% of total phenolic content are found in …
distributed throughout the body. In nejayote, 85% of total phenolic content are found in …
Influence of extrusion process on the release of phenolic compounds from mango (Mangifera indica L.) bagasse-added confections and evaluation of their …
LA Herrera-Cazares, I Luzardo-Ocampo… - Food Research …, 2021 - Elsevier
Extruded polyphenol-rich by-products like mango bagasse (MB) could be used to
manufacture functional confections. However, few reports have assessed the extrusion …
manufacture functional confections. However, few reports have assessed the extrusion …
Characterization of physicochemical properties in whole wheat bread after incorporation of ripe mango peel
D Pathak, J Majumdar, U Raychaudhuri… - Journal of Food …, 2016 - Springer
In the present study, the effect of ripe mango peel powder (MPP) at 0, 1, 3, and 5% on
rheological, physical, textural, color, antioxidant and sensory properties of whole wheat …
rheological, physical, textural, color, antioxidant and sensory properties of whole wheat …