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 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 Great Iruoghene Edo, Favour Ogheneoruese Onoharigho, Patrick Othuke Akpoghelie, Emmanuel Oghenekome Akpoghelie, Joy Johnson Agbo, Endurance Agoh, Rashidat Adelola Lawal
ABSTRACT: Natural honey is one of the most significant foods produced and consumed globally, it has pleasing sensory characteristics such a light colour, as well as a recognizable flavor and aroma. In...
by Toshika Mishra, Suneetha Vuppu
ABSTRACT: Food Science and Engineering have become a rapidly evolving domain that has gained prominence in recent years to facilitate the development of enriched food products (like functional foods). It is...
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 Kadriye Altay, Ahsen Rayman Ergün, Müge Şahin, Aişe Deliboran
ABSTRACT: In this study, newly formulated gluten-free chips with almond powder were produced. Almond powders were obtained using 3 different drying methods: oven drying, freeze drying, and microwave drying....
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...
by Atul Kumar, Dadasaheb Wadikar, Santosh Pal, Dev Kumar Yadav, Anil Dutt Semwal
ABSTRACT: A study was undertaken to optimize the process of preparation of aquafaba powder mix and ingredient composition for preparation of pulse-based spread, using combinations of garbanzo bean flour,...
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 Ying Ng, Jing Wei Khor, Ying Ping Chang
ABSTRACT: Chitin is a valuable resource found in shrimp shells. Typically, the industrial process for isolating chitin from crustacean shells involves using chemical methods that require large amounts of...