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 …

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 …

To date, according to the latest literature inputs, membranes-based technologies
(microfiltration, ultrafiltration and nanofiltration) have demonstrated to meet the recovery of …

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 …

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 …

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 …

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 …

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 …

Extruded polyphenol-rich by-products like mango bagasse (MB) could be used to
manufacture functional confections. However, few reports have assessed the extrusion …

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 …