The process by which man accepts or rejects food is of a multi-dimensional nature. In
complex food matrices, it is not always easy to establish relationships between the individual …

The present study deals with optimization of the process parameters for formulation of gluten-
free cookies from quinoa flour. The levels of major ingredients and process conditions were …

This study investigated the influence of wheat flour substitution with 10–60% of peeled or
unpeeled orange-fleshed sweet potato (OFSP) flour on dough rheological properties as well …

This study aimed to investigate the ultrasound‐assisted extraction of bioactive compounds
from persimmon (Diospyros kaki) calyx by deep eutectic solvents (DES) with different molar …

In this study, different deep eutectic solvents (DESs) were used for vitamin extraction from
bee pollen. The DES combination with the highest total amount of individual vitamins was …

Response surface methodology (RSM) based on a five-level-three-factor central composite
rotatable design (CCRD) was employed for optimisation of formulation for production of a …

In this study, response surface methodology was used to design gluten-free cakes made
from rice flour to be baked in infrared-microwave combination oven. Two types of cake …

The purpose of this work was to optimise the acceptability of two low-fat milk beverages with
different types of inulin (CLR and TEX!) using Response Surface Methodology. Sixteen …

Response surface methodology was used to analyze the effect of milk proteins and 2: 1 κ: ι-
carrageenans on cooking loss (CL), weight lost by centrifugation (WLC) and texture …

Roasted pistachio nuts are consumed as snack foods and used as ingredients in
confectionery, chocolates and ice-cream industries. Response surface methodology (RSM) …