Colour is an important quality attribute in the food and bioprocess industries, and it
influences consumer's choice and preferences. Food colour is governed by the chemical …

Bitter orange peel is acknowledged as a bioactive-rich and valuable residue of citrus
processing. However, owing to its high moisture content, bitter orange peel is exceptionally …

Edible insects, due to their high nutritional value, are a good choice for traditional food
supplementation. The effects of partial replacement of wheat flour and butter with mealworm …

Objectives: to study the influence of pretreatment on the physico-chemical, rheological and
functional properties of yam meal Dioscorea alata. Study Design: In this work we performed …

Thomson navel orange peel is a by‐product of citrus processing, which contains high levels
of bioactive compounds advantageous to human health, nevertheless due to its high …

During post-harvest processing of fresh cut and dried fruits and vegetables, polyphenol
oxidase (PPO) and peroxidase (POD) need to be inactivated or inhibited in order to avoid …

Determination of color parameters of gamma irradiated fresh and dried mushrooms during
storage Page 1 CROATIAN JOURNAL OF FOOD TECHNOLOGY, BIOTECHNOLOGY AND …

This study aimed to optimize mixtures of whey protein concentrate (WPC) and two flours of
rice and maize flours for the production of gluten-free sponge cakes. This was obtained by …

In this study, effect of ellagic acid (EA), gallic acid (GA), grape seed extract (GSE),
pomegranate peel extract (PPE), and peppermint essential oil (PEO) supplementation on …

The current study was aimed to observe the influence of pulsed electric field (PEF) on the
extraction of bioactive components; antioxidant activity and physicochemical properties of …