The evaluation of volatiles in food is an important aspect of food production. It gives
knowledge about the quality of foods and their relationship to consumers' choices. Alcohols …

Background The ability to ensure nutritional and food security is seriously threatened by the
ever-growing global population. Overreliance on a few staple food crops such as wheat, rice …

BACKGROUND Flavor plays a critical role in defining sensory and consumer acceptance of
dried pepper, and it can be affected by temperature and moisture content during hot air …

The study aimed at assessing effects of partial replacement (0–40%) of wheat flour with
roasted flaxseed flour (RFSF) on the quality attributes of biscuits. Nutritional, antioxidative …

The treatment of postharvest wastes is an integral part of the food value chain. Therefore,
Ocimum basilicum L. residues were dried in an oven and a microwave. Volatiles were …

Rutin, a hydrophobic flavonoid found in various fruits and vegetables, has potential health
benefits. However, its therapeutic use is limited due to poor bioavailability and stability …

This study investigated the impact of soluble dietary fiber (SDF) from untreated (U-SDF),
fermented (F-SDF) and high temperature cooked (H-SDF) from tea residues on formation of …

Oat flour (Avena sativa L.) was fermented for 24 h with selected Lactobacillus strains: L.
plantarum W42, L. plantarum IB, and L. casei LcY. The highest number of colony-forming …

The effects of two different processing methods on the volatile components of candied
kumquats were investigated via headspace–gas chromatography–ion mobility spectrometry …

In this study, nutritionally enhanced pasta was prepared with common wheat and
supplemented with highland crops ie hull-less barley and buckwheat. Pasta samples were …