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Functional properties of a kefir-based probiotic dairy product enriched with red prickly pear (Opuntia dillenii) powder
There has been a growing interest in functional foods that contain probiotics and bioactive substance due to the increasing awareness of the link...
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Product development of ice cream stick from raw banana powder
This research was focused on using raw bananas in place of natural wooden ice cream sticks. The raw bananas were used in a powdered form and then...
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Valorization of carob by-product for producing an added value powder: characterization and incorporation into Halva formulation
The by-product generated from carob molasses processing is considered as an excellent source of dietary fiber and may be used as a functional...
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Experimental Study of the Compacting Pressure Influence on the Product of the External Friction Coefficient and the Lateral Pressure Coefficient for Powder Materials
An experimental methodology for determining the product of the external friction coefficient and the lateral pressure coefficient depending on the...
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Flowability, Rehydration Behaviour and bioactive Compounds of an Orange Powder Product as Affected by Particle Size
By offering a powder that ensures the healthy value of the fruits, a proper flowability and adequate viscosity after rehydration, there could be an...
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Inhibition of undesirable flavor compounds and lipid oxidation in infant nutrition powder using kiwifruit powder, orange powder and quinoa flour-based formulations
Flavor plays an essential role in the sensory and consumer acceptance of complementary food products for infants and young children. To improve the...
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The effect of transglutaminase on the characterization of lactose-free skimmed milk powder
The development of hydrolyzed lactose powder products involves technological, sensory, and nutritional challenges (adhesion in the drying chamber,...
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Optimization of gluten-free cake formulation by replacement of rice flour and baking powder with different levels of eggshell powder using response surface methodology
The shell and membrane of the egg constitute approximately 11% of the whole egg and is an important food industry waste. Eggshells can be used as an...
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Utilizing X-ray diffraction in conjunction with competitive adaptive reweighted sampling (CARS) and principal component analysis for the discrimination of medicinal pearl powder and nacre powder
Nacre powder, often utilized to counterfeit medicinal pearl powder due to their similar chemical composition and appearance, poses a challenge in...
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Quantitative Estimation of 10 Known Impurities from Indacaterol Acetate, Glycopyrronium, and Mometasone Furoate Dry Powder Inhalation Product
Indacaterol, glycopyrronium, and mometasone furoate triple combination inhalable fixed-dose medicines are effectively used to treat asthma and...
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Development of clove extract-fortified functional yoghurt powder using spray: drying
Spray-drying transforms functional yogurt into yogurt powder quickly and efficiently, maintaining product quality and enhancing storage stability....
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Vitamin B12 Encapsulation in Soymilk Powder and Analyzing the Impact of Spray-Drying Conditions on Powder Quality
As a future dietary trend, a significant portion of the population is gravitating towards a vegan diet. This trend is being driven by increasing...
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Efficient Utilization of Alloy Powder During Limonitic Laterite Sintering Process
Alloy powderAlloy powder is a typical by-product produced from stainless steel processing, which contains a significant level of valuable metals,...
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Deposition and Localization of Polishing Powder Wear Nanoparticles on the Processed Surface of Polymeric Optical Materials
AbstractThe investigation revealed patterns in the formation and localization of deposits of polishing powder wear nanoparticles on the processed...
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Feasibility of encapsulation of baking powder with carnauba and beeswax and investigating the physicochemical properties of produced powder
Baking powder is a critical ingredient in baked goods, but its premature reaction during baking can lead to the production of low-quality products....
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Rapid classification of whole milk powder and skimmed milk powder by laser-induced breakdown spectroscopy combined with feature processing method and logistic regression
Whole milk powder and skimmed milk powder are suitable for different groups of people due to their differences in composition. Therefore, a rapid...
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Product instability studies of non-centrifugal sugar at different storage conditions
This study was conducted to determine the changes in physico-chemical properties during storage of non-centrifugal sugar (NCS) made in the form of...
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Fish Waste and By-Product as a Source of Calcium
Fish head, bones, and scales are the main solid fish waste or by-product, which are rich in calcium. The calcium obtained from these fish by-products...
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Optimization and production of dairy-cereal grain-based probiotic beverage powder and its probiotic survivability under simulated gastric and pancreatic conditions
The present study uses maize flour and skimmed milk powder to develop a probiotic dairy-cereal-based food powder by spray drying and using response...
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Physicochemical Properties and Characterization of a New Product: Spray Dried Hempseed Milk
The objective of the present study was to investigate the physicochemical properties and powder characterization of hempseed milk powders obtained by...
