Pasta products and noodles have been staple foods since ancient times in many countries
all over the world. These cereal products are still increasingly popular worldwide for their …

Cold plasma technology is an efficient, environmental‐friendly, economic and noninvasive
technology; and in recent years these advantages placed this novel technology at the centre …

Atmospheric pressure cold plasma (ACP) is an emerging advanced oxidation process which
has recently drawn considerable interest from food scientists. The objective of this study was …

Response surface methodology was applied to optimize the pre-treatment of oil palm (Elaeis
guineensis) fruit spikelets before oil extraction. The treatment applied was drying at different …

The optimization of the main experimental variables, such as equilibrium time (5–10min),
extraction time (10–50min) and extraction temperature (20–60° C) of a headspace solid …

Abstract Native (NF, 13.5% wb) and moistened (MF, 27% wb) wheat flours were treated with
superheated steam (SS) at 170° C for 1, 2 and 4 min, and their protein structure as well as …

Maltogenic amylase from Bacillus licheniformis R-53 improves bread quality and shelf life.
Here, we constructed a random mutation library of this enzyme using error-prone PCR to …

Response surface methodology (RSM) was utilized to investigate the influence of the main
emulsion composition; mixture of palm and medium-chain triglyceride (MCT) oil (6%–12 …

Seaweeds are considered a promising ingredient to use in developing novel food products,
due to their nutritional composition and richness in bioactive compounds. The aim of this …

Maltogenic amylase suppressed starch retrogradation in baked products. Here, a
maltogenic amylase-producing strain of bacteria was screened and identified as Bacillus …