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Impact of the genetic improvement of fermenting yeasts on the organoleptic properties of beer
The brewing industry has experienced a significant boom in recent years through the emergence of, on the one hand, craft breweries that produce beers...
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Novel time-domain NMR-based traits for rapid, label-free Olive oils profiling
Olive oil is one of the oldest and essential edible oils in the market. The classification of olive oils (e.g. extra virgin, virgin, refined) is...
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Leaf mineral profiling and its correlation with oil physicochemical traits from four olive (Olea europaea L.) cultivars grown in Morocco as affected by olive ripening stages
We investigated genotypic effects on the olive leaves mineral profile and its correlation with soil minerals. Likewise, olive oil extracted from four...
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Nutritional aspects, bioactive phytochemicals and biomedical traits of Opuntia spp.: current trends and applications
This review was conducted to fully comprehend the nutritional value of the Opuntia spp., alongside the impact of the bioactive components on health...
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Examining the Naringin Content and Sensory Characteristics of Functional Chocolate Fortified with Grapefruit Peel Extract
Grapefruit peel contains a high concentration of naringin- a potent antioxidant with strong bioactive properties. In this study, a new type of...
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Physicochemical and nutritional characteristics of nutrition bar fortified with cowpea protein
Cooked and oven-dried cowpea in different four concentrations of 0%, 10%, 20%, and 30% was incorporated into nutrition bars (CNB0, CNB10, CNB20, and...
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Quality traits of apple puree treated with conventional, ohmic heating and high-pressure processing
A distinguishing quality or characteristics of apple puree was determined considering the effect of different processing practices: thermal (4 T),...
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Better selection of chestnut cultivars: experimenting the sensory characterization of the Marrone chestnuts compared to the “Chataigne” chestnuts
Due to their health benefits, the interest in chestnuts is increasingly evident from consumers, who also greatly appreciate their organoleptic taste....
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Metagenomic and physicochemical analysis of Kombucha beverage produced from tea waste
Kombucha beverage produced through fermentation of sugared tea using bacteria and yeast has gained attention for its beneficial health benefits....
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Putrescine with Aloe vera gel coating improves bioactive compounds and quality of table grape under cold storage
AbstractBioactive compounds and quality were determined in table grape ( Vitis vinifera cv. ‘Yaghouti’) at storage period after treatment with 2.0...
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Identifying the sensory profile and fatty acid composition for quality valorization of Marrone chestnut cultivars
Consumers are increasingly interested in chestnuts for their health benefits and also for their organoleptic qualities. It is therefore very...
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Optimizing psyllium husk and fenugreek leaves in meat patties: enhanced nutrition, reduced cholesterol and improved texture and color
This study investigated the potential of psyllium husk (PH) and fenugreek leaves (FL) as functional ingredients in goat meat patties. Box‒Behnken...
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Date Palm (Phoenix dactylifera): A Review of Economic Potential, Industrial Valorization, Nutritional and Health Significance
Among different perennial fruit crops, the date palm (Phoenix dactylifera L.) is a major and oldest crop of many hot, arid to semi-arid regions of...
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Effect of spontaneous fermentation location on the fingerprint of volatile compound precursors of cocoa and the sensory perceptions of the end-chocolate
Cocoa pod-opening delay and bean fermentation promote the organoleptic quality of chocolate. The present research investigated the changes in the...
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Induced Mutagenesis-A Reliable Technology to Overcome the Limitations of Low Genetic Variability in Lentils
Practices of agriculture and plant breeding approaches are indispensable for feeding the populaces of the world. In agriculture, the grain legumes...
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Phenotypic Variability of Fig (Ficus carica L.)
The fig (Ficus carica L.) tree has not been subjected to intensive plant breeding programs, and thus many fig tree populations exhibit rich genetic...
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Bioactive Phytochemicals from Almond (Prunus dulcis) Oil Processing By-products
Bioactive compounds obtained from by-products of Prunus dulcis (almond) oil processing show significant biological traits as well as food and...
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Hop green sprouts preservation and valorisation as semi-finished and finished products: impact of different treatments on microstructural, physical and chemical traits
Hop plants, produce edible sprouts, with interesting qualities, but their conservation is very poor. In this study, the effect of different...
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Effect of hybrid drying on the quality attributes of formulated instant banana-milk powders and shakes during storage
The present research aimed to evaluate the effect of microwave-assisted conventional drying (hybrid drying) on the physico-chemical and functional...
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Hydrocolloid-Based Bilayer Edible Coatings Maintain Bioactive Compounds and Nutritional Quality of ‘Dashehari’ Mango (Mangifera Indica L.) Fruits
The present study aimed to know the effects of hydrocolloid-based bilayer coatings on bioactive compounds and nutritional profile of ‘Dashehari’...
