There is a pressing need for sustainable sources of proteins to address the escalating food
demands of the expanding global population, without damaging the environment. Lentil …

Emerging nonthermal and thermal food processing technologies are a better alternative to
conventional thermal processing techniques because they offer high‐quality, minimally …

White finger millet (WFM) starch was modified by hydrothermal (HS) and microwave (MS)
methods. Modification methods had a significant change in the b* value observed in the HS …

White finger millet (WFM) starch was modified by annealing (AS), ultrasound (US), and a
combination of both (AUS and UAS), and their effect on physiochemical, functional, thermal …

This study aimed to examine the impact of ultrasound on white finger millet-based probiotic
beverages (WFMPB). The process variables such as amplitude and treatment time for …

Abstract Lysine (Lys) and Arginine (Arg)(0.6%) was added to the quinoa flour to improve the
textural quality and physical properties of gluten-free sponge cake treated with different …

Microwave (MW) treatment is a promising technique in cereal processing to improve
nutritional quality. The present study investigated the effect of MW power level and exposure …

The goal of this work was to evaluate the effect of radio frequency combined with
conventional hot air drying (RF-HAD) on the drying efficiency, protein structure and …

Some of the challenges of purple cabbage post-harvest processing and shelf-life is the
preservation of its bioactive compounds, especially anthocyanins–a water-soluble pigment …

The impact of different roasting conditions on the nutritional profile, physical, functional,
thermal, pasting properties, morphology, crystallinity, and functional groups of tamarind seed …