In recent years, the replacement of synthetic colorants with natural ones has attracted
increasing consumers' and market interest. Natural colorants include different groups of …

Bakery items captivated the consumers by their nutrition and the possibility to use during
feeding programs and in disasters. Plenty of research on cereal science and technology …

One of the potential sources of valuable bioactives is pomace, a by-product from fruit juice
processing industry. In the presented study, bioactive compounds extracted from cherry …

Customization of food using the three-dimensional (3D) printing technique is an extremely
convenient and healthy way to cook food with maximum utilization of materials, and …

Much research has been done to understand the contribution of different flour constituents to
the cookie quality. Most authors agree on the role of starch in cookies, which, although it is …

One of the most widely researched topics in the food industry is bread quality analysis.
Different techniques have been developed to assess the quality characteristics of bakery …

Sugar reduction is a major technical challenge for the food industry to address in response
to public health concerns regarding the amount of added sugars in foods. This paper …

Spinach (Spinacia oleracea L.) leaves were dried in a cabinet tray dryer at 55° C and
ground to pass through 220 µm mesh to obtain spinach powder (SP). Fresh spinach leaves …

The impact of sugar (17.6–31.2%) and fat (8.7–15.8%) levels on cookie structure was
studied. Cookie diameter increased and its height decreased with increasing sugar or fat …

Effect of four different fat types on the rheology of the cookie dough and subsequently their
effect on the quality of cookies were studied. The dough containing sunflower oil had the …