In the context of food waste valorization, the purpose of this study is to demonstrate the
complete valorization of soybean residue (okara) through supercritical carbon dioxide …

An extrusion process was used to improve the physical and textural characteristics of an
extruded snack supplemented with soybean residue (okara). An extreme vertices mixture …

The incidence and prevalence of dysphagia worldwide are increasing yearly requiring a
change in food texture to avoid malnutrition, dehydration, or sever complications. Riceberry …

Okara is a by-product obtained from soybean milk containing high dietary fiber. This study
focused on how to add value to okara by converting it into okara cellulose powder. The …

The incorporation of okara, a by-product of soybean milk production, into gluten-free
products such as crispy waffles poses challenges due to the absence of gluten's viscoelastic …

In this work, the effects of enriching commercial Greek-style yogurt with β-cyclodextrin-
encapsulated Polygonum cuspidatum hydroalcoholic extract powder (YE) or P. cuspidatum …

In this study, the effect of different acetylated distarch phosphate (ADSP) ratios (0, 1%, 2%,
3%, 4%, 5%) on the physicochemical characteristics and stability of the oyster sauce (OS) …

Цель исследования–разработка рецептуры функционального соуса из облепихи для
белой рыбы из р. Енисей (голец, чир, пелядь), дополнительно обогащенного янтарной …