[HTML][HTML] Particle size as an indicator of wheat flour quality: A review
Wheat flour is one of the most important food raw materials, with its quality determined by
various indicators. One such indicator is particle size and granulometric distribution. In …
various indicators. One such indicator is particle size and granulometric distribution. In …
[HTML][HTML] Effect of Chickpea (Cicer arietinum L.) Flour Incorporation on Quality, Antioxidant Properties, and Bioactive Compounds of Shortbread Cookies
High nutritional value and antioxidant properties make chickpea flour a valuable substitute
for wheat flour, although its texture-forming abilities are different. The aim of this study was to …
for wheat flour, although its texture-forming abilities are different. The aim of this study was to …
Physicochemical and phytochemical analysis of three melon fruit (canary melon, watermelon, and muskmelon) peels, and their valorization in biscuits development
A Hussain, S Laaraj, A Tikent, K Elfazazi… - … in Sustainable Food …, 2024 - frontiersin.org
Introduction Melons are highly sought after worldwide due to their exquisite and delectable
taste. However, the peels of these fruits, which are rich in phytochemicals and sustainable …
taste. However, the peels of these fruits, which are rich in phytochemicals and sustainable …
Nutritional, antioxidant and biological activity characterization of orange peel flour to produce nutraceutical gluten-free muffins
Celiac disease–a prevalent food intolerance–requires strict adherence to a lifelong gluten-
free (GF) diet as the only effective treatment. However, GF products often lack soluble fibre …
free (GF) diet as the only effective treatment. However, GF products often lack soluble fibre …
Application of chokeberry pomace as pectin substitute in nonconventional freeze-dried snacks: physicochemical characteristics of the products
M Karwacka, S Galus, M Janowicz - European Food Research and …, 2024 - Springer
The objective of the study was the development of nonconventional restructured freeze-
dried multicomponent snacks obtained with the addition of chokeberry pomace powder (CP) …
dried multicomponent snacks obtained with the addition of chokeberry pomace powder (CP) …
Physicochemical Properties of Dried and Powdered Pear Pomace
Pear pomace, a byproduct of juice production, represents a valuable reservoir of bioactive
compounds with potential health benefits for humans. This study aimed to evaluate the …
compounds with potential health benefits for humans. This study aimed to evaluate the …
Effect of Plant Extracts Addition on the Physico-Chemical and Sensory Properties of Biscuits
Biscuits are one of the most consumed bakery products that contain a high content of fat,
sugar, and different additives that may cause various health problems. This has led to an …
sugar, and different additives that may cause various health problems. This has led to an …
Increased content of bioactive compounds and health benefits of gluten-free sponge cakes resulting from enrichment with freeze-dried berry powders
U Krupa-Kozak, N Płatosz, N Bączek, K Šimková… - Food Chemistry, 2025 - Elsevier
Berries are not only appreciated for their distinctive taste and flavor, but they are also highly
valued for their nutritional and health-promoting properties. This study aimed to develop …
valued for their nutritional and health-promoting properties. This study aimed to develop …
Cookie dough functional properties of partially replaced all-purpose wheat flour with powdered fruit skins and the hedonic perception of the resulting cookies
Objective Investigating the functional properties of treated flour composites derived from fruit
by-products of avocado (Persea americana), kiwifruit (Actinidia deliciosa), pineapple …
by-products of avocado (Persea americana), kiwifruit (Actinidia deliciosa), pineapple …
Development and quality evaluation of cookies enriched with various levels of grapefruit pomace powder
Grapefruit pomace, has been considered a valuable waste byproduct and a rich source of
health promoting and functional components. The present work aims to prepare a flour by …
health promoting and functional components. The present work aims to prepare a flour by …