Hyperspectral imaging systems are starting to be used as a scientific tool for food quality
assessment. A typical hyperspectral image is composed of a set of a relatively wide range of …

Background The outstanding nutritional and technological properties lead to innovative
applications of chia (Salvia hispanica L.) in food products. Scope and approach The aim of …

Quality evaluation of the porous crumb structure of leavened baked goods, especially bread,
has become a vast study area of which various research studies have been carried out up to …

This study examined the effect of the incorporation of flesh fibre concentrate (FFC) from
apple, pear, and date pomaces on wheat bread dough performance and bread quality. The …

Nowadays, there is a growing demand from consumers for baked products with lower caloric
density and higher levels of dietary fiber. In the present study, the response surface …

Presentation of foods is essential to promote the acceptance of diversified and novel
products. This study examined the color profile, browning index (BI), and structural …

Early automatic detection of fungal infections in post-harvest citrus fruits is especially
important for the citrus industry because only a few infected fruits can spread the infection to …

The use of barley flour in bread making is limited because barley flour decreases the
sensory characteristics of bread. This study aimed to increase the nutraceutical potential of …

Chia seed mucilage could be used as industrial additive due to its outstanding physical
properties. However, not many reports about this gel have been published, maybe due to it …

The trend of incorporating faba bean (Vicia faba L.) in breadmaking has been increasing,
but its application is still facing technological difficulties. The objective of this study was to …