Food products containing high moisture content are perishable and prone to spoilage, even
under refrigerated conditions. Microcrystalline cellulose (MCC)-based active films are …

Second‐grade dates can be valorized by its uses in the production of nutritive foods with
health benefits. Date syrup (DS), date powder (DP), and their different concentrations, using …

The purpose of this investigation was to evaluate the effects of the addition of passion fruit
peel flour (PFPF) from two different species to biscuits. Each PFPF was added to biscuit flour …

Nanotechnology has emerged as a promising approach for improving the texture, rheology,
and antimicrobial aspects of dairy desserts and ice cream. This study presents an overview …

Fruit by-products are a valuable source of ingredients, in the formulation of what is known by
“upcycled foods”. Orange pomace, a by-product of orange juice industry, is a dietary fibre …

This study aimed to develop a low‐calorie apricot nectar by replacing sucrose with different
amount of Stevia rebaudiana bertoni (Rebaudioside A, 98%). Stevia has become very …

The buffalo milk was used to prepare paneer incorporated with spinach powder which was
collected from the local market of Latur. The chemical composition of such buffalo milk had …

Chhana-murki is a traditional Indian nutritious dairy product manufactured by heat
desiccation of paneer cubes in sugar syrup. The flavor of milk product is a key aspect that …

[ES] La presente tesis doctoral abarcó el desarrollo de un ingrediente a partir del
subproducto de la industria citrícola. Se buscó obtener un ingrediente en polvo, con alto …

This thesis explores the development of a fibre-rich snack using baobab as the primary
ingredient. Baobab has gained attention in recent years for its outstanding nutritional …