Development and characterization of functional cookies enriched with chestnut shells extract as source of bioactive phenolic compounds
D Pinto, MM Moreira, EF Vieira, J Švarc-Gajić… - Foods, 2023 - mdpi.com
Chestnut (Castanea sativa) shells (CSs), an undervalued agro-industrial biowaste, have
arisen as a source of bioactive compounds with promising health-promoting effects. This …
arisen as a source of bioactive compounds with promising health-promoting effects. This …
Physico-chemical, textural and sensory evaluation of spelt muffins supplemented with apple powder enriched with sugar beet molasses
The present study investigated the effect of incorporating 10, 20, and 30% apple powder
obtained by freeze-drying, and apple powder produced with osmotic pre-treatment in sugar …
obtained by freeze-drying, and apple powder produced with osmotic pre-treatment in sugar …
The Development of Novel Functional Corn Flakes Produced from Different Types of Maize (Zea mays L.)
Cereal products, such as flakes and snack items, are frequently consumed as part of
everyday diets, encompassing ready-to-eat breakfast cereals, flakes, and snacks. The …
everyday diets, encompassing ready-to-eat breakfast cereals, flakes, and snacks. The …
Celery root phenols content, antioxidant capacities and their correlations after osmotic dehydration in molasses
The osmotic dehydration (OD) of celery root in sugar beet molasses was studied at three
temperatures (20, 35, and 50° C) and three immersion periods (1, 3, and 5 h) in order to …
temperatures (20, 35, and 50° C) and three immersion periods (1, 3, and 5 h) in order to …
Recent Developments in Ultrasonication assisted Osmotic Dehydration of Food Materials: A Review
Drying is a widely used method for preserving foods and agricultural products. Newer drying
methods are being conceived because it is a long-lasting process. Typically agricultural …
methods are being conceived because it is a long-lasting process. Typically agricultural …
Modeling the Effect of Selected Microorganisms' Exposure to Molasses's High-Osmolality Environment
Featured Application Developed mathematical models and correlations describing the
effects of the high-osmolality environment of sugar beet molasses on the viability of selected …
effects of the high-osmolality environment of sugar beet molasses on the viability of selected …
Alternative flours from pulp melons (Cucumis melo L.): Seasonality influence on physical, chemical, technological parameters, and utilization in bakery product
LDG de Medeiros, LBA de Carvalho, EPS Freitas… - Heliyon, 2024 - cell.com
Fresh vegetables have high water content and low acidity, so drying can extend shelf life,
allowing the obtaining of alternative flours for the development of new products. The study …
allowing the obtaining of alternative flours for the development of new products. The study …
Evaluation of Cookies Enriched with Osmodehydrated Wild Garlic from Nutritional and Sensory Aspects
In the present study, the nutritional and sensory properties of spelt cookies without wild
garlic, cookies with fresh wild garlic, cookies with osmodehydrated wild garlic in sugar beet …
garlic, cookies with fresh wild garlic, cookies with osmodehydrated wild garlic in sugar beet …
Enhancing Cookie Formulations with Combined Dehydrated Peach: A Machine Learning Approach for Technological Quality Assessment and Optimization
This study focuses on predicting and optimizing the quality parameters of cookies enriched
with dehydrated peach through the application of Support Vector Machine (SVM) and …
with dehydrated peach through the application of Support Vector Machine (SVM) and …
Modeling the effects of osmotic dehydration pretreatment parameters and lyophilization kinetics on mass transfer and selected nutritive parameters of peaches
The effects of the osmodehydration pretreatment parameters on successive lyophilization
mass transfer kinetics of the peaches, dehydrated in the combined dehydration process …
mass transfer kinetics of the peaches, dehydrated in the combined dehydration process …