Low-field bench top 1 H nuclear magnetic resonance (LF-NMR) relaxometry instruments
have been increasingly popular as analytical tools for engineering research. Magnetic …

Pasta products enriched with ingredients to improve their nutritional value or functionality
have become increasingly popular, and substantial research efforts have been directed …

There are significant health benefits associated with dried green tea noodles (DGTN),
thanks to their tea polyphenols with antioxidant properties. In this study, the leaching kinetics …

Considering the importance of the technological aspects of fortified foods, this study was
conducted to investigate the effects of whole green banana flour (WGBF) made from peel …

Fucus vesiculosus is a brown seaweed rich in iodine, fucoxanthin, and phlorotannins, all
known to be bioactive compounds associated with health-promoting events. The enrichment …

Abstract Incorporation of Green Banana Flour (BF) into Chinese steamed bread (CSB) may
be a strategy to fortify the traditional CSB due to its health benefits. However, BF …

Dry pasta is a staple food in many countries of the world and it is traditionally made of durum
wheat semolina. The aim of this study was to evaluate the impact of pasta composition on …

To increase the utilization of side-streams from the food industry more investigations of
multiple protein systems could be beneficial, complementary to the extensive studies …

Convenience food products tend to alter their quality and texture while stored. Texture‐
giving food components are often starch‐rich ingredients, such as pasta or rice. Starch …

Whole wheat pasta offers improved nutritional value compared with regular pasta but lacks
appeal to many consumers owing to its negative organoleptic properties, such as texture …