Trained human inspectors usually perform food-quality inspection. This method is highly
variable and decisions are not always consistent between inspectors from day to day …

Oleogels needs still a lot of work to be a viable alternative for solid fats, however their
potential is very promising, as those structures are versatile and can be formulated with …

Spent coffee grounds (SCG) represent an environmental problem, although their
composition makes them an interesting, re‐valuable product to be incorporated in food. In …

Currently, every 1 kg of instant coffee produced results in 2 kg of wet SCG, accounting for
45% of total annual production. Instead of being wasted and causing environmental issues …

This study investigates the impact of baking conditions and initial concentrations of
flavourings on the evolution of three key flavourings (benzaldehyde, butyl butyryl lactate …

This study presents a novel packaging film based on whey protein isolate/κ‐carrageenan
(WC) with red grape pomace anthocyanins (RGA) to investigate its impact on some …

Natural sources and healthy cereal-based food have recently received a lot of attention by
both professionals and the common population for improving overall well-being. In this case …

Indian rye cultivars namely black rye (BR) and white rye (WR) were selected and studied for
physical parameters, composition, functional, and mineral profile. Biscuits were prepared …

This research aimed to optimize the formula to produce gluten free cookies supplemented
with durian rind dietary fiber. The seven formulations of cookies consisting of durian rind …

Samples of the same cookie dough were put in an oven and baked at 140, 160, 170, 180,
and 200 C, respectively, and the quality characteristics, acrylamide content and antioxidant …