Background Food microstructure can be visualised by a wide range of microscopic
techniques, however these methods are usually destructive and require sample preparation …

Bakery items captivated the consumers by their nutrition and the possibility to use during
feeding programs and in disasters. Plenty of research on cereal science and technology …

Wastes and by-products of the food industry are often overlooked and utilized or
underutilized. Of late, the emphasis is being given to recover, recycle, and recondition …

This paper provides a solution to the problem of the deformation of 3D printed cookie
products during post-processing such as baking. The influence of the incorporation of …

Hydroxypropyl methylcellulose (HPMC) was utilized to structure sunflower oil into solid-like
oleogels by generating foaming-templates and the feasibility of HPMC oleogels as a …

Fats and oils are very important raw materials and functional ingredients for several food
products such as confectionery, bakery, ice creams, emulsions, and sauces, shortenings …

The world is facing a big problem of non-communicable diseases, such as obesity,
cardiovascular disease and diabetes. An excessive sugar consumption is considered as a …

Utilization of germinated brown rice (GBR) in sugar-snap cookies and effect of heat-moisture
treatment of the GBR were investigated. Brown rice was germinated at 30° C for 48 h and …

Sincere efforts of researchers are underway to understand the functionality of different fats
and oils in relation to cookie quality. The quality of cookie primarily relies upon the …

Sugar reduction is a major technical challenge for the food industry to address in response
to public health concerns regarding the amount of added sugars in foods. This paper …