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Investigations into the stability of anthocyanins in model solutions and blackcurrant juices produced with various dejuicing technologies
Blackcurrant juices were produced with an oxygen-excluding spiral filter press and two conventional pressing systems exerting common oxygen exposure...
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Investigation of changes in rheological properties during processing of fermented cereal beverages
Many indigenous fermented foods and beverages consumed throughout the world are produced at home or in crafts enterprises. The production of...
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Effect of Pulsed Electric Fields on Food Quality
Pulsed electric fields (PEF) represent an innovative strategy for improving quality of food products in a sustainable way. PEF can be either applied...
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Modeling and Experimental Study of Self-Suspension Fracking Liquid Containing Nanoparticles
Self-suspension systems for fracturing technology has proved to provide great convenience when used in oilfield operation. However, most fracturing...
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Towards computational fluid dynamics applications in brewing process
The popularity of beer and the complexity of its formation call for simulating and optimizing the operations that take place during brewing in order...
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Sustainable plant-based ingredients as wheat flour substitutes in bread making
Bread as a staple food has been predominantly prepared from refined wheat flour. The world’s demand for food is rising with increased bread...
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Utilization of co-products from corn ethanol industry in a biorefinery context: a review on the biotechnological potential of thin stillage
The two largest producers of ethanol fuel in the world are the United States and Brazil. Albeit Brazil made history with its strong...
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Effect of processing parameters on some physicochemical properties, sugar profile and rheological characterization of apricot sauce
In this study, effects of processing parameters including blanching temperature, time and sieve diameter on some physicochemical and rheological...
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Continuous High-pressure Cooling-Assisted Homogenization Process for Stabilization of Apple Juice
The effect of high-pressure homogenization (HPH) at 100–200 MPa (with up to 5 passes) on the quality and storage stability of apple juice was...
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Biochemical and functional attributes of raw and boiled potato flesh and peel powders for suitability in food applications
Four different potato cultivars, namely, Kufri Chipsona 1 and Kufri Frysona (processing purpose), Kufri Jyoti and Kufri Bahar (table purpose) were...
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Volumetric Shrinkage and Poisson ‘s Ratio of Carrot Treated by Pulse Electric Fields
Typically, the carrot tissues have rather high initial moisture content and low porosity. Expression of juice from such tissue may be rather...
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A Species-Specific qPCR Method for Enumeration of Lactobacillus sanfranciscensis, Lactobacillus brevis, and Lactobacillus curvatus During Cocultivation in Sourdough
Lactobacillus sanfranciscensis , Lactobacillus brevis , and Lactobacillus curvatus are frequently isolated from cereal-based fermented foods and are...
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Rapid Visco Analyser (RVA) as a Tool for Measuring Starch-Related Physiochemical Properties in Cereals: a Review
Starch, composed of amylose (AMY) and amylopectin (AP), is a common constituent of many agricultural grain crops and the main source of energy for...
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Carob as Source for Sustainable Ingredients and Products
The carob is a dome-shaped evergreen tree that is a member of the pea family (Fabaceae). Its fruit has been used for human consumption and as animal...
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Organoleptic and shelf stability analysis of legume based gluten free snacks: its biochemical and immunochemical validation
Deep-fried Gluten free snacks were prepared using the composition of legumes flours with commercially available starches and evaluated for their...
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Effect of genotypes and growth locations on composition and functional properties of amadumbe flours
Amadumbe, known as taro is a traditional crop mainly grown for subsistence in Southern Africa. In this study, chemical composition and functional...
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Characterization of honeys by their botanical and geographical origins based on physico-chemical properties and chemo-metrics analysis
Honey, because of its nutritional and medicinal values, is in high demand and has become one of the important commodities. However, the issue of its...
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Calorimetry and other methods in the studies of reactive magnesia–hydratable alumina–microsilica hydrating mixtures
The reactivities of the binary and ternary mixtures of reactive magnesia (MgO≡M), hydratable alumina (Al 2 O 3 ≡A) and microsilica (SiO 2 ≡S) micropowders...
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Minimally Processed Fresh Green Beverage Industry (Smoothies, Shakes, Frappes, Pop Ups)
The modernization and urbanization occurred during the last century were coupled with modifications in lifestyle and dietary habits. At the same...
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Application of Solid Phase Microextraction in Food Analysis—Flavor and Off-Flavor Sampling
The chapter focuses on the use of solid-phase microextraction (SPME) in the field of flavor analysis. Due to its robustness, versatility, and...