In today's era of increased food consumption, consumers have become more demanding in
terms of safety and the quality of products they consume. As a result, food authorities are …

Staple foods, including cereals, legumes, and root/tuber crops, dominate the daily diet of
humans by providing valuable proteins, starch, oils, minerals, and vitamins. Quality …

This study investigated the effect of fortifying baked goods with wheat bran (WBPI) and whey
protein isolates (WPI) on their physicochemical and sensory properties. The aim was to …

This study evaluated similarities/dissimilarities of raw and processed chicken breast and
thigh lipids that were complexed by β-cyclodextrin, using a combined FTIR–PCA technique …

The aim of this study was to find a simple way to differentiate between rye and wheat flour
and their mixtures by using the kinetic parameters of Karl Fischer water titration (KFT) …

Featured Application Classification of bread products as a specific type of food product
according to a standard database, using coupled Karl Fischer titration and multivariate …

Human γD-crystallin (HGDC) is an abundant lens protein residing in the nucleus of the
human lens. Aggregation of this and other structural proteins within the lens leads to the …

The bioavailability of copper in wheat flour is reported based on chemical fractionation using
water, diethyl ether, n-hexane, methanol, acetone, and chloroform/methanol to identify …

1. Several major reference values of wheat flour were modeled using the near-infrared (NIR)
spectra of flour samples and the multivariate partial least squares (PLS) method. The …

International Conference on Thermal Equipments, Renewable Energy and Rural
Development, TE-RE-RD 2020, ISSN: 25550403, E3S Web Conf., Volume 180 (2020), DOI …