Edible seaweeds are a good source of antioxidants, dietary fibers, essential amino acids,
vitamins, phytochemicals, polyunsaturated fatty acids, and minerals. Many studies have …

Nowadays, the consumers' understanding of the relation between diet and health has
bought a profound change in their dietary pattern and lifestyle transformation. They aspire …

Research efforts on gluten-free bread making have rapidly increased during the last decade.
A lot of different approaches are being used to improve the quality of these products. The …

The present review analyzes the effect of the most common hydrocolloids on diverse
aspects of wheat breadmaking. This encompasses exudate gums, gums from seaweeds …

Growth of ice crystals can cause serious problems, such as frozen products deterioration,
road damage, energy losses, and safety risks of human beings. Antifreeze peptides (AFPs) …

In this study, we firstly developed an antioxidant and pH-sensitive film based on arrowhead
starch (AS), κ-carrageenan (KC) and black chokeberry extract (BCE) and its physical and …

Visualization of the gluten network microstructure of dough is crucial to gain knowledge
about the interactions of its various ingredients. In this study, various techniques, including …

Ice crystal growth during cold storage presents a quality problem in frozen foods. The
development of appropriate technical conditions and ingredient formulations is an effective …

Freezing is one of the widely used preservation methods to preserve the quality of food
products but it also results in deteriorative changes in textural properties of food which in …

Abstract Effect of pigskin-originated gelatin on dough properties and bread characteristics,
especially on bread staling was investigated in terms of starch retrogradation and water …