Recently, published values of rheological properties of fruit-and vegetable-based products
are presented, concerning shear stress, consistency coefficient, flow behaviour index …

Microcapsules of ciriguela peel extracts obtained by ultrasound-assisted extraction were
prepared by spray drying, whose results were compared with those of freeze-drying as a …

The effects of glow discharge plasma on siriguela (purple mombin) juice quality were
investigated through an experimental design changing the processing time (5–15 min) and …

Anaerobic digestion is a widely used process for organic waste treatment and renewable
energy production. This is a complex natural biodegradation of organic matter involving four …

High pressure homogenization (HPH) is a non-thermal technology that has been widely
studied as a partial or total substitute for the thermal processing of food. Although microbial …

This study aimed to investigate the food matrix impact of adding two different proteins, whey
protein (WP), bovine gelatin protein (BG) or their respective hydrolysates (WPH or BGH) …

A novel antimicrobial gel composed of κ–carrageenan (KC) and a cinnamon essential oil
(CEO)/hydroxypropyl–β–cyclodextrin (HPCD) composite was developed. The CEO/HPCD …

The present research aimed to study the nanofibers from bacterial cellulose (BC) by HCl
hydrolysis and explore its new potential application in fresh-cut apples. Bacterial cellulose …

The effect of high pressure homogenization (HPH) on microstructure and rheological
properties of hazelnut milks was investigated. Hazelnut milk samples were produced from …

In this work, we investigated the influence of the addition of flaxseed gum (FG)(0.1–0.5%,
w/w) and NaCl (0–0.6 M) on the stability of 10%(w/w) melted lard emulsions. The particle …