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Nutritional value, technological and sensory evaluation of gluten-free bread enriched with soybean flour and coconut oil
Celiac Disease (CD) is considered an autoimmune pathology, which causes the carriers of the same to have to exclude gluten from the diet. However,...
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Comparison and analysis characteristics of flax, perilla and basil seed oils cultivated in Iran
The oil yield, fatty acid (FA) composition, physicochemical, quality characteristics and thermal properties were studied in flax, perilla, and basil...
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HPLC–DAD profiling of a phenolic extract from Moroccan sweet Basil and its application as oxidative stabilizer of sunflower oil
AbstractLipid oxidation is the major chemical phenomenon leading to the deterioration of edible oils by the diminution of their organoleptic and...
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Fermented and Structured Meat Products with Dietary Fibers for Reducing Fat Content
Dietary fibers consist of food components that are affected by the digestion process. Alginate is a polysaccharide naturally found in brown seaweed...
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Effects of controlled germination of oilseeds and starchy seeds on chemical composition and modulation of bioactive compounds
The study aimed to analyze the influence of germination on the chemical composition and concentration of bioactive compounds in oilseeds and starchy...
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Production of buns, the bakery-based snack food, with reduced refined wheat flour content: Recent developments
Buns are very soft puffed bakery snack items, popular in many countries, especially low- and middle-income nations. Buns are either eaten directly or...
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Partial Substitution of Margarine by Microencapsulated Chia Seeds Oil in the Formulation of Cookies
Partial substitution of margarine by microencapsulated chia oil (rich in n-3 and n-6 fatty acids) in carnauba wax solid lipid microparticles was...
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Plant-Based Proteins: Plant Source, Extraction, Food Applications, and Challenges
Protein ingredients, originating from both animal and plant sources, play a crucial role in the food industry due to their nutritional and functional...
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Comprehensive study on the antioxidant capacity and phenolic profiles of black seed and other spices and herbs: effect of solvent and time of extraction
The effects of solvent and time of extraction on the antioxidant properties and phenolic profiles of 13 herbs and spices used for food seasoning and...
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Bioactive compounds, antioxidant activity and some physicochemical properties of the seed and seed-oil of Mahonia aquifolium berries
Mahonia aquifolium berries are significant sources of anthocyanins and generally consumed fresh or processed such as juice or puree. In most cases,...
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Lipid profile of hyperlipidemic males after supplementation of multigrain bread containing sunflower (Helianthus annuus) seed flour
Sunflower seeds are produced and consumed worldwide due to their richness in heart friendly nutrients in the bakery products. Its effect on reducing...
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Quality characteristics of functional snack foods prepared from hazelnut shell and teff flour
In this study, snacks were prepared by combining hazelnut shell, teff flour, persimmon powder, almond milk, carob flour, and quince seed mucilage....
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Emulsified Meat Product with Oleogels for Reducing Saturated Fat Content
Emulsified meat products are widely consumed around the world mainly due to their sensory properties and convenience in preparation. The most popular...
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Plant Oils Rich in Essential Fatty Acids
Growing awareness about the role of diet and the quest for human wellness has fueled interest in “functional food,” and the functional attributes of...
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Improving Functionality of Myofibrillar Protein: A Comparative Study on Fat Types on the Resulting Gelling and Microstructure Properties
Myofibrillar proteins are mainly responsible for the structure-forming properties of emulsified meat products due to their gelling abilities. To...
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Carbohydrates for Fibre
Fibre is extremely important in human diet. Not for energy, but in support of our health. It helps preventing cardiovascular disease and colorectal...
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Oilseed Meal as a Source of Protein: Introductory Remarks
More and more people in recent years have turned to oilseeds for their daily nutritional needs. Some of the most potent sources of nutrients and...
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Recent Advances in Oleofoam Stability and Its Application
There is extensive research on aqueous foams in the former years. However, with time non-aqueous foam started to gain popularity in research work due...
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Investigating the effect of nanoemulsion coatings of Froriepia subpinnata in konjac gum on the quality and shelf life of quail meat
In this study, nanoemulsion coatings of Froriepia subpinnata essential oil (FEO) in konjac gum (KG) are used to moderate the spoilage of quail meat...
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Chinese quince seed proteins: sequential extraction processing and fraction characterization
Chinese quince seed proteins were sequentially extracted based on the modified Osborne method. Investigations showed that albumin and glutelin were...
