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Characterization of physicochemical, antioxidants and sensory properties of cookies enriched with shea (Vitellaria paradoxa) fruit pulp as a functional ingredient
The shea fruit pulp (SFP), a by-product generated during the processing of shea fruit, is a vital source of phytochemicals for the development of...
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Use of Sugar Beet Flour and Wheat Bran as Carbon Source Improves the Efficiency of Chrysoporthe cubensis Enzymes in Sugarcane Bagasse Saccharification
High cost and low efficiency of lignocellulolytic enzymes are the main challenges that must be overcome to make second-generation ethanol more...
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Effect of Potato Flour on the Rheological Properties of Dough and the Volatile Aroma Components of Bread
The effect of potato flour as partial replacement of wheat flour at levels of 6%, 15% and 30% on dough rheological properties and flavor properties...
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Biscuits: a systematic review and meta-analysis of improving the nutritional quality and health benefits
Biscuits are ready-to-eat foods that are traditionally prepared mainly with wheat flour, fat, and sugar. Recently, biscuits’ technologies have been...
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Traditional Breads from the Baltic Countries (Estonia, Latvia, Lithuania)
Rye sourdough bread has a special place in the culture of Baltic states and is still very popular. The whole process of rye bread preparation...
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Standardization of growth media and temperature for rapid growth of Cercospora so**a causing frogeye leaf spot of soybean
This study was conducted with the objective of evaluating different growth media and temperature regimes with respect to morpho-cultural parameters...
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Physicochemical Properties of Starch
Starch is a major biopolymer in many flour-based foods consumed worldwide and a crucial material in various industrial areas. The starches from...
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An Insight into the Ultrastructural and Physiochemical Characterization of Potato Starch: a Review
Potatoes are highly consumed food around the world, usually following processing of some kind. Apart from its noteworthy presence in diets, potato...
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Quality attributes of chicken nuggets extended with different legume flours
Chicken nugget is a comminuted meat product commonly prepared from spiced chicken meat and other ingredients. The tenderness of chicken meat lowers...
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Deterministic and Probabilistic Health Risk Assessment of Toxic Metals in the Daily Diets of Residents in Industrial Regions of Northern Ningxia, China
This study was designed to investigate the toxic metal (aluminum (Al), arsenic (As), chromium (Cr), cadmium (Cd), copper (Cu), nickel (Ni), lead...
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Characterization of mycelial growth, biomass production, and fruiting bioassays in Cordyceps mexicana
Distributed in Mexico, Cordyceps mexicana is a phylogenetic sister species of the Cordyceps militaris group. The present study evaluated biomass...
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Traditional Italian Bread
Bread is a cornerstone of the Mediterranean diet and it is the most consumed food in Italy. Bread is by definition a “poor food” because only few...
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Compatibility of some botanicals and the entomopathogenic fungus, Beauveria bassiana (Bals.), against the red flour beetle, Tribolium castaneum (Herbst) (Coleoptera: Tenebrionidae)
BackgroundThe red flour beetle, Tribolium castaneum (Herbst) (Coleoptera: Tenebrionidae), is a serious pest of stored grain commodities worldwide...
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Risk Characterization of the Armenian Population to Nickel: Application of Deterministic and Probabilistic Approaches to a Total Diet Study in Yerevan City
Nickel (Ni) is a widespread metal that occurs in food and drinking water from both natural and anthropogenic sources. Oral exposure to Ni can induce...
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Food Loss and Waste in Saudi Arabia: Analysis, Causes, and Interventions
Food lossFood loss and waste (FLW) isIntervention a major concern globally due to its economic, environmental, and behavioral impacts. This chapter...
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Traditional Polish Breads
Sourdough bread is deeply rooted in Polish culture. Poland has dozens of types of regional breads, of various shapes, with shiny or floury crusts,...
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Wheat Quality
Wheat, one of the most crucial crops in the world, has been utilized in the production of a wide range of traditional and modern processed foods...
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Mycobiota contaminating some market cake samples with reference to their toxin and enzyme
Fungi can spoil the majority of baked products. Spoilage of cake during storage is commonly associated with fungi. Therefore, this study aimed to...
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Quality and Nutrition
The multiuse of moth bean, namely, green fodder to dry fodder for animals, use of green pods to mature grains for human, green manuring to enrich...
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Traditional Crops Cultivated in Southern Małopolska
Southern Malopolska covers a fragment of the Carpathian Mountains. The rising elevation above sea level is negatively correlated with the increase in...