Colour is an important quality attribute in the food and bioprocess industries, and it
influences consumer's choice and preferences. Food colour is governed by the chemical …

Anethum graveolens L. commonly known as dill belonging to the family Umbelliferae, is one
of the most useful essential oil bearing spices as well as medicinal herb. Dill is cultivated …

The research study was conducted to develop a healthy vegetables soup powder
supplemented with soy flour, mushroom, moringa leaf and compare its nutritional facts with …

In this study, antioxidant activities of aqueous and ethanolic extracts of Brassica oleracea L.
var. italica were investigated. The antioxidant properties of both extracts of Brassica …

Oxidation decreases consumer acceptability of food by changing its organoleptic properties,
destroying essential nutrients and producing toxic compounds. Antioxidants delay oxidation …

Vegetable soups and creams have gained popularity among consumers worldwide due to
the wide variety of raw materials (vegetable fruits, tubers, bulbs, leafy vegetables, and …

The present work was aimed to prepare dried vegetarian soup supplemented with some
legumes. Potatoes, hull-less barley flour, carrot, tomatoes, onion, garlic, salt, black pepper …

Pea pods are by‐products emanating from pea processing industry that comprise a major
bulk of the pea plant. These pods are good source of dietary fiber, proteins, and minerals …

Rapeseed protein hydrolysates (RPH) were obtained by enzymatic hydrolysis of rapeseed
protein using Alcalase 2.4 L FG. The degree of hydrolysis (DH) of RPH was about 25 …

Background The objective of this study was to investigate the effects of Anethum graveolens
(dill) powder supplementation on glycemic control, lipid profile, some antioxidants and …