Gums are biopolymers with many functional and innovative properties in the food industry.
They are complex carbohydrate biomolecules capable of bonding with water, generating gel …

With the world continuing to push toward modernization and the consumption of processed
foods growing at an exponential rate, the demand for texturizing agents and natural …

In this study, we hypothesized that chitosan hydrochloride/carboxymethyl starch sodium
(CHC-CMS-Na) nanogels could improve bread quality as a baking additive. Starch-based …

In this study, we investigate the influence of flour replacement and sugar removal on the
thermal and mechanical properties of frozen pancakes, along with the measurement of …

This study aimed to evaluate the effect of ethanolic propolis extract (EPE) as a natural
antimicrobial and antioxidant agent on the physicochemical, microbial, and sensory …

In view of the huge potential in various applications, biopolymer‐based polyurethane foams
(PUF) are attracting researchers. In the present study, we report the modification of guar gum …

Extracts with antimicrobial and antioxidant properties are limited in their application in food
products due to their inability to withstand harsh environmental conditions, such as high …

Physical and aerodynamic properties of agricultural products have been used to precision
design of the machinery and different postharvest operations. In this study, some physical …

Modeling is the core of food processing supported by many approaches and governed by
heat, mass, and momentum transfer equations. The objective of this paper is to mainly …

Introduction. It was reviewed the results of scientific studies on the presence of non-
enzymatic browning compounds in bakery products, the mechanism and factors influencing …