Drying is a technique that involves removal of moisture using heat energy. This heat affects
the protein components in foods especially the thiosulphide groups, which causes …

Classical methods for assessing the quality of food grains are still in vogue, however, these
methods are either destructive or time-consuming which demands an alternative …

Faba beans are acknowledged as a good source of proteins, minerals, fibers, vitamins and
antioxidants. A blending study was undertaken in order to prepare naturally bread from …

Italian cuisine and its traditional recipes experience an ever-increasing popularity around
the world. The “Integrated Approach” is the key to modern food research and the innovative …

Abstract Changes in large amplitude oscillatory shear (LAOS) were used to compare the
dough strength and resilience during aging at 4° C and 25° C for hard wheat soft wheat and …

Fourier transform (FT) infrared spectroscopy, in combination with Partial-Least Squares
Discriminant Analysis (PLS-DA) and Linear Discriminant Analysis (LDA), was used to …

The purpose of this investigation was to determine the physicochemical, textural and
sensorial characteristics of gluten-free spaghetti elaborated with unripe plantain, chickpea …

In this study the possibility of using laser-induced breakdown spectroscopy (LIBS) to
discriminate durum and common wheat samples both in flour and pasta and determine the …

Spectroscopic methods were used in this study for the discrimination of durum and common
wheat samples since they are rapid, reliable, easy to use, low cost, environmentally friendly …

The development of high-performance sensors for doxycycline (DOX) detection is necessary
because its residue accumulation will cause serious harm to human health and the …