Statistical methods are important aids to detect trends, explore relationships and draw
conclusions from experimental data. However, it is not uncommon to find that many …

Foods that affect specific functions or systems in the human body, providing health benefits
beyond energy and nutrients—functional foods—have experienced rapid market growth in …

Strict requirements of scientific journals allied to the need to prove the experimental data are
(in) significant from the statistical standpoint have led to a steep increase in the use and …

Sensory analysis represents a decisive step during the various stages of food product
development. For probiotic, prebiotic, and synbiotic foods, which have shown continuous …

In the last ten years, the use and applications of mathematical modelling have increased in
chemistry and food science and technology. However, it is still common to find researchers …

This study aimed to optimise the experimental conditions of extraction of the phytochemical
compounds and functional properties of Centaurea cyanus petals. The following parameters …

This study optimised ultrasound-assisted extraction (UAE) temperature, time, and ethanol
concentration to investigate total phenolic content (TPC), total flavonoid content (TFC), and …

Background The pulp of hog plum (Spondias pinnata L. f. kurz) has been documented as a
potential source of nutritional, physiological, and pharmacological purposes due to its …

Enzymes are naturally present in food and can cause product deterioration. For this reason,
most food-processing steps try to reduce the enzymatic activity. The aim of this work was to …

Modeling and optimization is an important task in food manufacturing. It enables one to
understand and describe processes which in turn help establish quantified relationship …