by Fatima El Ghizzawi, Sanaa Khaled, Sami El Khatib, Maha Krayem
ABSTRACT: Sumac Spice is a tangy red-purple powder produced by drying and grinding the hairy clusters of sumac fruit. It is often used in several regions to add a lemony and astringent taste to many dishes....
by Giovana de Menezes Rodrigues, Vitor Augusto dos Santos Garcia, Cristiana Maria Pedroso Yoshida, Fernanda Maria Vanin, Rosemary Aparecida de Carvalho
ABSTRACT: Fruit-based leathers were obtained from drying fruit purees, offering a high nutritional value and convenience in consumption, storage, and transportation. Challenges in advancing leather studies...
by Chiravi K., Khan M. A., Wadikar D. D., Mahesh C., Semwal A. D.
ABSTRACT: Starch retrogradation is one of the significant properties of starch wherein the reassociation or recrystallization of the polysaccharides in gelatinized starch (amylose and amylopectin) occurs....
by Kuppathil Unnikrishnan Anjali, Annamalai Rajalechumi Kamatchi, Sundaramoorthy Haripriya, Arun Kumar, Chagam Koteswara Reddy
ABSTRACT: Traditional rice landraces cannot be processed using standard machinery or unit operations. Traditional rice, on the other hand, is becoming more popular as its purported health benefits spread....
by Sai Krishna G., Sravanya K., Pranuthi P., Thirumdas R.
ABSTRACT: The present work is proposed to study the effect of microwave boiling on the curcumin content of turmeric. Fresh rhizomes are subjected to different boiling methods i.e., pressure cooking, water...
by Cristina Lopez-Moreno, Sara Fernandez-Palacios Campos, Sergio Ledesma Baena, Juan Teodomiro Lopez Navarrete, Juan Carlos Otero Fernandez de Molina
ABSTRACT: Volatiles responsible for aroma and flavor were investigated in the main types of pork consumed in Spain: duroc and white pigs, the latter reared according to organic and conventional procedures....
by Joseph Oghenewogaga Owheruo, Great Iruoghene Edo, Zubair Adeiza Bashir, Patrick Othuke Akpoghelie, Joy Johnson Agbo
ABSTRACT: This study was carried out to evaluate the qualities of breakfast cereal meals produced from blends of finger millet and toasted African yam beans flour. Flour samples of processed finger millet...