Advancing plant-based meat analogs: Composite blend of pulse protein reinforcing structure with fibrous mushroom, jackfruit seed powder and carboxymethyl cellulose

2024-9-9

Probiotic set yogurt infused with orange pulp: A multifaceted evaluation of nutritional, antioxidant, and physical attributes

2024-9-2

Multimodal intelligent approach to low-temperature atmospheric plasma processing of apple slices before drying

2024-8-22

Evaluation of the trade-off between variety, processing, and low-GI claim in ready-to-eat rice

2024-8-11

Sensory evaluation and chemical composition of <i>Solanum nigrum</i> and <i>Solanum torvum</i> herbal tea and spice

2024-7-26

The application of film based on gelatin/hydroxymethyl cellulose and red beetroot betalain in smart food packaging

2024-7-23

Lipid extract of microalgae <i>Chlorella vulgaris</i> and <i>Arthrospira platensis</i> as a bioactive ingredient

2024-7-21

Microbiological, sensory, and chemical properties of high-quality tempeh made with instant <i>Mosaccha</i> tempeh inoculum powder

2024-7-21

Effect of corn silk powder on the baking and quality dynamics of muffins

2024-7-21

The impact of ozone and equilibrium-modified atmosphere packaging on storage stability and health-promoting indicators of fresh “<i>Angelino”</i> plums

2024-7-21

Optimization and quality evaluation of functional pasta made from germinated finger millet, buckwheat, and black gram

2024-7-21

Exploring differences in the physicochemical and nutritional properties of mango flours and starches

2024-6-10

Applicability of wheat brewer's spent grain in steamed bread-making based on physicochemical and visual profiles assessment of doughs and breads

2024-6-6

Effect of the addition of black garlic on the quality parameters of jerked beef meat with pork

2024-6-5

Enrichment of vegan gluten-free pasta with basil seeds: Cooking quality, nutritional and antioxidant properties

2024-5-20

Comparative analysis of nutritional quality and color properties of flours derived from <i>Locusta migratoria</i> at different developmental stages

2024-5-15

Effect of pulsed electric field processing on the quality characteristics and enzyme activity of tender coconut water

2024-5-15

Honey induces changes in the molecular structure and microstructure of gluten in wheat-rye sourdoughs

2024-5-13

Development of a defined mixed starter culture for the improvement of Tej, Ethiopian honey wine

2024-5-7

Passion fruit by-products (<i>Passiflora edulis</i> f. <i>flavicarpa</i>) as a potential fat replacer in ice cream

2024-4-30

Investigation of the effects of corn flour, <i>Spirulina</i> powder, and buffalo yogurt on the quality characteristics of gluten-free muffins

2024-4-26

Effects of <i>Artemisia dracunculus</i> powder on dough rheology and quality properties as a novel ingredient in bread formulation

2024-4-23

An investigation on the effect of ultrasonication and microfiltration processing on the quality of king coconut (<i>Cocos nucifera</i> var. aurantiaca) water compared to minimal and thermal processing

2024-4-22

Optimization of the extrusion parameters for the production of lentil–quinoa extrudates enriched with pumpkin

2024-3-31

Physicochemical properties and sensory profile of some breeds of rabbits in Algeria

2024-3-22

Technological properties, shelf life and consumers’ acceptance of high-fibre cookies prepared with juice processing by-products

2024-3-21

Development of gluten-free cookie using composite flour from corn and lentil flours: Study by response surface methodology

2024-3-15

Encapsulation and drying methods in the production of powdered red cabbage (<i>Brassica oleracea</i> L.): Chemometrics and Fourier transform infrared spectroscopy

2024-3-15

Effect of tertiary processing on physical, optical, phytochemical as well as rheological properties of high-protein rice

2024-2-28

Development of halochromic electrospun labels for non-invasive shelf life assessment of rainbow trout (<i>Oncorhynchus mykiss</i>): Incorporation of barberry anthocyanin extract in protein-based smart packaging

2024-2-19

Combined effect of electrolyzed water (EW) and sonication with equilibrium modified atmosphere packaging for prolonging storage stability of fresh strawberry

2024-1-27

Antibacterial ZnO@CeO₂ nanocrystals: Prospective material for control of foodborne pathogens

2024-1-22

Inactivation of <i>Byssochlamys fulva</i> during ohmic heating of tomato juice

2024-1-18

Optimization of cold plasma processing conditions for fresh-cut kiwifruit slices by using response surface methodology

2024-1-18

Biofilm busters: Exploring the antimicrobial and antibiofilm properties of essential oils against <i>Salmonella</i> Enteritidis

2024-1-17

Evaluation of physicochemical, textural, and microbial characteristics of probiotic soy cheese during storage: Generation and isolation of bioactive peptides

2024-1-9

Novel immobilization method of <i>Lactiplantibacillus plantarum</i> in grains for dry food products

2024-1-5

Purine nucleosidase (PNase) activity, probiotics potential, and food applicability of a newly-isolated <i>Levilactobacillus brevis</i> LAB42

2023-12-20

Safety evaluation of <i>Staphylococcus</i> and its application in soy sauce brewing

2023-12-17

Effects of aroma enhancement fermentation of <i>Zygosaccharomyces rouxii</i> ZR21 and <i>Debaryomyces hansenii</i> DH06 on the sensory properties and consumer liking of Yongchuan douchi

2023-12-17

Comparative studies on the rheological characteristics, functional attributes, and baking stability of xanthan and guar gum formulated honey gel matrix

2023-12-15

Foodborne pathogen inactivation in fruit juices utilizing commercial scale high-pressure processing: Effects of acidulants and pH

2023-12-12

Structure, nutritional composition, and functionality of xylanase/microwave radiation-pretreated tiger nut

2023-12-10

Joint effect of heat, pH and grape extract on <i>Bacillus cereus</i> spores survival in a rice solution

2023-11-23

Sensory, physicochemical, and functional stability of freeze-dried blackcurrant (<i>Ribes nigrum L</i>.) Snacks. Effect of sweeteners

2023-11-20

Effect of coating using beeswax and sodium nitroprusside on chlorophyll stability and quality factors of lime during cold storage

2023-11-9

Effect of peeling, cutting, or shredding of lettuce, carrot, or potato on the efficacy of chlorine disinfection

2023-11-9

Changes in physicochemical, textural, and sensorial properties of pork meatballs made with the addition of hemp oil during storage

2023-11-7

Improvement of nutritional properties of regular and gluten-free cakes with composite flour

2023-11-5

Enhancing post-harvest quality of sapota using ultraviolet-C irradiation: A study on efficacy and effects

2023-11-5