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 …
[HTML][HTML] Advancing Sustainable Nutrition: Enhancing Physical and Nutritional Qualities of Cookies with Apple Pomace Extrudates
J Petrović, D Rakić, B Pajin, I Lončarević, A Jozinović… - Sustainability, 2024 - mdpi.com
Apple pomace is a by-product of the apple processing industry and can be used for various
uses such as animal feed, for composting, or to extract valuable compounds such as pectin …
uses such as animal feed, for composting, or to extract valuable compounds such as pectin …
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 …
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 …
Insights into the Development of Pastry Products Based on Spelt Flour Fortified with Lingonberry Powder
The lingonberries represent a valuable resource for many sectors of the food industry in a
wide variety of both organic and conventional products. In the context of little information on …
wide variety of both organic and conventional products. In the context of little information on …
Dried Beetroots: Optimization of the Osmotic Dehydration Process and Storage Stability
In this study, beetroots were osmotically dehydrated in sugar beet molasses. The input
parameters of the drying process were varied: temperature (20° C, 40° C, and 60° C), time (1 …
parameters of the drying process were varied: temperature (20° C, 40° C, and 60° C), time (1 …
[HTML][HTML] Quality Optimization and Evaluation of New Cookie Product with Celery Root Powder Addition
Combined drying, an energy-efficient method that includes osmotic pretreatment in
molasses and shortened successive lyophilization, was used to obtain celery root powder …
molasses and shortened successive lyophilization, was used to obtain celery root powder …
Impact of fat types on the visual, textural, and sensory properties of Nanberenji (a traditional gluten-free cookie)
The objective of this research was to evaluate the effects of various fat types (Bakery fat,
Ghee, and Olive oil) on visual characteristics, baking behavior, textural, and sensory …
Ghee, and Olive oil) on visual characteristics, baking behavior, textural, and sensory …
Apple flour in a sweet gluten-free bread formulation: impact on nutritional value, glycemic index, structure and sensory profile
R Beltrão Martins, MC Nunes, I Gouvinhas… - Foods, 2022 - mdpi.com
Baking bread without gluten presents many challenges generally related with poor sensorial
and nutritional characteristics, and strategies to overcome this issue are needed. Despite …
and nutritional characteristics, and strategies to overcome this issue are needed. Despite …