Consumer's interest in functional food has continued to increase due to its potential health
benefits. This study therefore is aimed at developing a functional wheat based flour …

Apple pomace (AP) is a by-product of the juice industry, rich in dietary fiber (45.06%), which
is generated in large quantities. The objectives of the present work were to evaluate the …

Antioxidants and phytochemicals in foods or pharmaceutical supplements are bioactive
compounds that have the ability to scavenge free radicals leading to oxidative stress and …

Defatted mango kernel seed flour was added to wheat flour for the production of cookies.
The protein contents of the wheat‐mango kernel flour blend were optimized using optimal …

The optimisation of biscuit formulation with grape and aronia pomace powders as cocoa
substitutes Page 1 Croatian Journal of Food Technology, Biotechnology and Nutrition vol.15 (1-2) …

The study on utilization of pomegranate peel powder (PPP) and defatted soybean flour
(DSF) in cookies was undertaken to upgrade the nutritional quality as well as protein …

Değişen yaşam koşullarına bağlı olarak artan hastalıklar, tüketicilerin doğal ve sağlıklı
ürünlere olan talebini artırdı. Hazır gıdalar denilince akla ilk gelenlerden biri, glutensiz ürün …

Present investigations were performed to examine the effect of incorporation of ginger
powder on the physicochemical and organoleptic characteristics of the biscuits. For this …

The world's leading cause of morbidity and death is cardiovascular diseases (CVD), which
makes early detection essential for successful treatments. This study investigates how …

Data preparation, feature engineering, model training, and performance evaluation are all
part of the study methodology. To ensure reliable and broadly applicable models, we utilize …