Pasta is a widely consumed food in all over the world. Coarse semolina obtained from
durum wheat and water are the main ingredients of conventional pasta products. The …

Food nanotechnology involves the study of interactions between oil, water, surfactants and
various ingredients such as active compounds, gelling agents, preservatives, chelating …

The quality deterioration of extruded flour products has caused serious food waste with huge
economic losses. To ameliorate the status, the effect of inulin with different degrees of …

The purpose of this paper is to investigate the effects of inulin with different degree of
polymerization on the properties of steamed bread made from soft flour. The type and …

Stinging nettle is an annual plant. This plant is known for applications in folk medicine, and
as the human diet. The stinging nettle leaves has been used to obtain extracts, which are …

Effects of inulin on protein in frozen dough during frozen storage were investigated by
sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), Fourier transform …

This study explores the unexploited potential of Artificial Neural Network (ANN) optimization
techniques in enhancing different drying methods and their influence on the characteristics …

Peach dehydrated by a combined method of osmodehydration and lyophilization is
characterized by upgraded dehydration effectiveness and enhanced chemical and mineral …

The present study investigated the effect of incorporating 10, 20, and 30% apple powder
obtained by freeze-drying, and apple powder produced with osmotic pre-treatment in sugar …

The present work studied the effect of the incorporation of encapsulated chia seed oil on the
cooking quality of dry pasta. Pasta morphology and oil distribution in the samples were …