Food Science and Engineering, Volume 5 Issue 1 (2024)

Open Access Article

Effect of Temperature on Drying Kinetics and Quality of Partially Deoiled Chia Flour Wheat Pasta

by Aranibar C, Aguirre A, Borneo R

ABSTRACT: After chia oil extraction, a by-product, partially-deoiled chia flour (PDCF) with a high nutritional value (high content of fiber, protein, and antioxidant properties) remains. The effect of...

Open Access Article

Influence of Fermentation Time on the Nutritional and Antioxidant Properties of Black Garlic

by Muhammad 'Akif Bin Shahrum, Shyang-Pei Hong, Masmunira Rambli, Eng-Tong Phuah

ABSTRACT: Black garlic (BG) is a nutritive food produced by subjecting fresh garlic (FG) to controlled thermal processing and humidity conditions for at least 4 weeks. To date, the effect of the...