The potential of edible films, sheets, and coatings based on fruits and vegetables in the context of sustainable food packaging development
M Janowicz, S Galus, A Ciurzyńska, M Nowacka - Polymers, 2023 - mdpi.com
Several consumable substances, including fruit and vegetable purees, extracts, juices, and
plant residue, were analyzed for their matrix-forming potential. These matrices serve as the …
plant residue, were analyzed for their matrix-forming potential. These matrices serve as the …
Valorization of Red Beetroot (Beta vulgaris L.) Pomace Combined with Golden Linseed (Lini semen) for the Development of Vegetable Crispbreads as Gluten-Free …
J Niemira, S Galus - Molecules, 2024 - mdpi.com
This work aimed to develop gluten-free snacks such as crispbread based on beetroot
pomace (Beta vulgaris L.) and golden linseed (Lini semen). Beetroot is attracting more and …
pomace (Beta vulgaris L.) and golden linseed (Lini semen). Beetroot is attracting more and …
[HTML][HTML] CO2-moderate-pressure enhances phytonutrients and prolongs shelf-life of flowable smoothie formulated from quadrable functional vegetables
The effect of non-thermal (HPP and semi-HPP-CO 2) and thermal (flash pasteurization, FP)
treatments on phytonutrients of flowable smoothie prepared from quadrable vegetable …
treatments on phytonutrients of flowable smoothie prepared from quadrable vegetable …
The covalent immobilization of β-galactosidase from Aspergillus oryzae and alkaline protease from Bacillus licheniformis on amino-functionalized multi-walled carbon …
AY Taher, M Alizadeh, Y Aslan - Heliyon, 2024 - cell.com
This study aimed was to covalently immobilize β-galactosidase from Aspergillus oryzae and
protease from Bacillus licheniformis on amino-functionalized multi-walled carbon …
protease from Bacillus licheniformis on amino-functionalized multi-walled carbon …
A Substituting Butter with Pumpkin Puree in Muffin Formulation: A Low-Fat Alternative for Improved Nutritional Profile: Substituting Butter with Pumpkin Puree in Muffin …
R Moiz, S Ali, SA Ahmed, R Masood… - … Journal of Trends …, 2024 - ijtfst.elysiansciences.com
People who consume high-fat foods have more chance of cardiovascular disease. Muffins,
widely consumed baked foods, are geared towards gelatinous sensory experience with high …
widely consumed baked foods, are geared towards gelatinous sensory experience with high …