Sensory and consumer research performs a pivotal role in gluten-free (GF) food research
and development due to consumer dissatisfaction about currently available products …

Food supply disruption and shortage verified during the current pandemic events are a
scenario that many anticipate for the near future. The impact of climate changes on food …

Pumpkin seed flour is a promising raw material for use in the technology of various bakery
products. It has a high biological value and valuable amino acid profile. During the …

Along the food production chain of animal, fish, and vegetable products, a huge amount of
by-products are generated every year. Major nutritional, financial, and environmental …

The study utilized dried pineapple peel powder (PP) as a novel functional cracker
ingredient. The PP comprised 3.94% moisture, 2.53% fat, 3.98% ash, 4.20% protein, 12.05 …

BACKGROUND Extraction of pectin from sugar beet pulp is a side production line to recover
value‐added by‐products in a sugar refining company. We aimed to evaluate the influence …

Industrial processing of pineapple generates a considerable bulk by-product such as peel,
crown, core, and pomace. These by-products remain mostly without further utilization. Thus …

The growing global population has led to increased food consumption and a significant
amount of food waste, including the non-consumed parts of fruits (eg, stems, rinds, peels …

DEVELOPMENT OF WHEAT BREAD RECIPE WITH PUMPKIN PASTE Page 1 Eastern-European
Journal of Enterprise Technologies ISSN 1729-3774 1/11 ( 121 ) 2023 60 cy in the diet is lower …

The use of pomace in bakery products opens up new possibilities for the management of
waste products from the fruit industry. Such activities are integral to the concept of …