|
|
|
|
|
Desislava Vlahova-Vangelova, Desislav Balev, Nikolay Kolev, Stefan Dragoev, Evgeni Petkov and Teodora Popova
The increasing production of edible insects on an industrial scale makes it crucial to implement appropriate technologies after harvesting to process safe and high quality insect products. The aim of this work was to compare the impact of different dryin...
ver más
|
|
|
|
|
|
|
|
|
|
|
Maria Barbara Rózanska, Patrycja Kokolus, Jakub Królak, Patrycja Jankowska, Agata Osos, Magda Romanowska, Lukasz Szala, Przemyslaw Lukasz Kowalczewski, Jacek Lewandowicz, Lukasz Masewicz, Hanna Maria Baranowska and Sylwia Mildner-Szkudlarz
The present study aimed to evaluate the effect of the extrusion process and particle size on the properties of rice flour (microstructure, pasting properties), gluten-free dough (rheological properties), and bread (texture, specific volume, water absorpt...
ver más
|
|
|
|
|
|
|
|
|
|
|
Milton Martínez-Julca, Renny Nazario-Naveda, Moises Gallozzo-Cárdenas, Segundo Rojas-Flores, Hector Chinchay-Espino, Amilu Alvarez-Escobedo and Emzon Murga-Torres
Nowadays, nutritional foods have a great impact on healthy diets. In particular, maca, oatmeal, broad bean, soybean, and algarrobo are widely used in different ways in the daily diets of many people due to their nutritional components. However, many of t...
ver más
|
|
|
|
|
|
|
|
|
|
|
Tetiana Lisovska, Karol Banas, Agnieszka Orkusz and Joanna Harasym
The market for gluten-free products is experiencing significant growth due to the increase in the number of gluten/wheat affected patients diagnosed, but largely as a result of the emergence of a new niche market dedicated for consumers who optionally av...
ver más
|
|
|
|
|
|
|
|
|
|
|
Dario Donno, Michele Fabro, Maria Gabriella Mellano, Giovanni Gamba, Annachiara Fioccardi and Gabriele Loris Beccaro
In European countries, the utilisation of chestnut flours (CF) has been increasing in the bakery industry because the CF ingredients provide not only nutritional and health benefits but also improve organoleptic and health-promoting properties. This work...
ver más
|
|
|
|
|
|
|
|
|
|
|
Nuno Rodrigues, Catarina Oliveira, Susana Casal, José Alberto Pereira and Elsa Ramalhosa
This ingredient will use the surplus of table olive fruits that do not have the characteristics to be marketed, such as fruits with no commercial size or containing some visual defects. In this way, these fruits can be valued through flour production. Th...
ver más
|
|
|
|
|
|
|
|
|
|
|
Amandine André, Nadina Müller and Irene Chetschik
The current investigation was part of a collaborative research project aiming at finding innovative decontamination strategies to prevent food waste and reintroduce safe whole wheat grain into the food value chain.
|
|
|
|
|
|
|
|
|
|
|
Pavel Skrivan, Marcela Sluková, Lucie Jurkaninová and Ivan ?vec
Wholemeal flours from various cereals and pseudocereals are a valuable source of nutritionally important fiber components, especially beta-glucans and arabinoxylans, as well as bioactive substances accompanying dietary fiber. Most types of whole-wheat fl...
ver más
|
|
|
|
|
|
|
|
|
|
|
Iuliana Banu and Iuliana Aprodu
Two rice varieties were used to study the effect of freezing and grinding processes on rice flour properties. The freezing and grinding processes followed by sieving mainly affected the particle size distribution, starch damage, and amylose content of fl...
ver más
|
|
|
|
|
|
|
|
|
|
|
Bogdan Pacularu-Burada, Mihaela Turturica, João Miguel Rocha and Gabriela-Elena Bahrim
This optimized gluten-free sourdough is suitable for utilization as a functional ingredient in gluten-free bakery recipes. The sourdough?s production following a controlled fermentation process can increase the predictability of the postbiotic properties...
ver más
|
|
|
|
|
|