Each year a large amount of agro-industrial by-products are generated as a result of the
processing of agricultural materials. These products have been generally used as animal …

Traditional foods (TFs) inherit a long history and colorful cultures and are closely bound with
the dietary patterns of indigenous people. They are either homemade or commercially made …

The stability of α-tocopherol (α-toco), total phenolic content (TPC), antioxidant capacity
(DPPH and ABTS•+ radical scavenging capacity assays), activity of lipase (LA) and …

In this study, different stabilization processes (autoclave, dry heating, microwave, infrared
and ultraviolet-C) were applied to wheat germ, and its optimum usage ratio (0, 5, 10, 15 and …

Ohmic heating is based on the principle of heating by passing an alternating current through
the product between two electrodes and is an increasingly current electrical heating …

BACKGROUND This study aimed to produce new functional cookies with high nutritional
properties and low calorie content. It investigated the effects of incorporating wheat germ …

This study investigated the potential of high-amylose wheat flour (Svevo-HA) to enhance the
dietary profile of tarhana, a traditional Mediterranean fermented cereal yogurt mixture. The …

Abstract Background Artichoke (Cynara scolymus L.) bracts are agricultural wastes formed
during artichoke processing. Artichoke bracts are used in fermented cereal soup tarhana to …

Kashk (Kašk) is a popular Iranian traditional fermented food product, which is mainly
produced at home in rural areas from raw milk (cow, sheep, or both) with/without wheat flour …

Object of research: technology of production of dietetic hardtacks using germs and meal of
wheat germ, by defatting them. Investigated problem: the process of defatting wheat germ …