Comprehensive review on potential applications of microfluidization in food processing
Microfluidizer is one of the emerging processing technologies which has brought
tremendous and desirable changes in food matrix. By generating high cavitation, shear …
tremendous and desirable changes in food matrix. By generating high cavitation, shear …
Natural plant fibers obtained from agricultural residue used as an ingredient in food matrixes or packaging materials: A review
Y Soleimanian, I Sanou, SL Turgeon… - … Reviews in Food …, 2022 - Wiley Online Library
Every year, agrifood activities generate a large amount of plant byproducts, which have a
low economical value. However, the valorization of these byproducts can contribute to …
low economical value. However, the valorization of these byproducts can contribute to …
[HTML][HTML] Role of Quinoa (Chenopodium quinoa Willd) and Chickpea (Cicer arietinum L.) Ratio in Physicochemical Stability and Microbiological Quality of Fermented …
J Hurtado-Murillo, W Franco, I Contardo - Foods, 2024 - mdpi.com
Three different fermented plant-based beverages were prepared and stored for a long
period (50 days) to assess the effect of the quinoa-to-chickpea ratio on physicochemical …
period (50 days) to assess the effect of the quinoa-to-chickpea ratio on physicochemical …
Assessment of the antioxidant activity and quality attributes of yogurt enhanced with wild herbs extracts
The milk and yogurt products assortment has expanded by their enhancement with herb
extracts, fibres extracted from by‐products of the fruit processing industry and also fresh …
extracts, fibres extracted from by‐products of the fruit processing industry and also fresh …
Optimization of bread quality with quinoa flour of different particle size and degree of wheat flour replacement
MA Kurek, N Sokolova - Food Science and Technology, 2019 - SciELO Brasil
The study aimed to assess the influence of quinoa flour of different particle size and degree
of wheat flour replacement on dough and bread characteristics. Dynamic rheology and …
of wheat flour replacement on dough and bread characteristics. Dynamic rheology and …
[HTML][HTML] Rheological properties of fermented milk from heated and high pressure-treated camel milk and bovine milk
Gelation of camel milk is a challenge to the industrial utilization. This study investigated the
impact of low-temperature long-time (LTLT) and high-temperature short-time (HTST) …
impact of low-temperature long-time (LTLT) and high-temperature short-time (HTST) …
Low‐calorie synbiotic yoghurt from indigenous probiotic culture and combination of inulin and oligofructose: Improved sensory, rheological, and textural attributes
Skim milk served as the base for the production of low‐calorie synbiotic yoghurt (LCSY) and
four randomly selected indigenous LAB probiotic strains namely, Lactobacillus acidophilus …
four randomly selected indigenous LAB probiotic strains namely, Lactobacillus acidophilus …
The impact of supplementing goats' milk with quinoa extract on some properties of yoghurt
SMS El‐Shafei, SS Sakr… - International Journal of …, 2020 - Wiley Online Library
This study investigated the impact of supplementing goats' milk with quinoa extracts, in the
range of 5, 10 and 15 g/100 g on the milk fermentation. The properties of yoghurt produced …
range of 5, 10 and 15 g/100 g on the milk fermentation. The properties of yoghurt produced …
Quinoa flour as a skim milk powder replacer in concentrated yogurts: Effect on their physicochemical, technological, and sensory properties
Milk standardization with solids (ie, nonfat milk solids, MSNF) for yogurt manufacture is
traditionally achieved by the addition of skim milk powder (SMP). However, the addition of …
traditionally achieved by the addition of skim milk powder (SMP). However, the addition of …
Impact of inulin addition on properties of natural yogurt
A Żbikowska, I Szymańska, M Kowalska - Applied Sciences, 2020 - mdpi.com
Featured Application Stirred yogurts with high prebiotic content can be used as a healthier
alternative to natural yoghurts offered on the food market. Abstract The influence of the …
alternative to natural yoghurts offered on the food market. Abstract The influence of the …