The study examined the influence of the process of extrusion on the physical properties and
nutritional composition of black chokeberry pomaces. It has been determined that the …

The state diagrams of freeze-dried pumpkin powders with different maltodextrin additions
were developed using glass transition line, freezing curve and maximal-freeze …

The freeze-concentrated glass transition temperature (T g') and yield stress (σ yield) of
mango puree-mango syrup mixtures with varying pulp (water insoluble materials) contents …

Food by-product valorization has become an important research area for promoting the
sustainability of the food chain. Citrus fruits are among the most widely cultivated fruit crops …

The effect of ancient grain pasta composition on its sorption properties and phase transitions
was evaluated. Three pasta samples were prepared from ancient grain flours: spelt wheat …

The aim of this study was to investigate the influence of the extrusion process on nutritional
composition, anthocyanin content, as well as sorption, and the other physical characteristics …

Addressing the environmental impact of agro-industrial waste, this study explores the
transformation of banana, potato, and orange peels into bioplastics suitable for thin coating …

This study aims to understand the role of storage conditions (temperature, T and moisture
content) in the reactions involved in the cation-pectin-phytate hypothesis, postulated to …

The purpose of this study was to examine the effect of maltodextrin addition on the physical
stability of powdered green peas. The evaluation of the physical state of the material was …

Плодоводство и виноградарство Юга России № 70 (4), 2021 г. http://journalkubansad.
ru/pdf/21/04/21. pdf 270 биологически активных веществ. Представлены результаты …