To investigate the effect of hydrocolloids on oil penetration and distribution in fried batter-
breaded fish nuggets (BBFNs), sodium carboxymethyl cellulose (CMC-Na), guar gum (GG) …

This review summarised the compositional, thermal, and rheological properties and food
applications of chestnut (Castanea spp.) flour systems. The compositional, structural, and …

Wheat germ (WG) is quite susceptible to deterioration due to the presence of lipase (LA) and
lipoxygenase (LOX). Therefore it is indispensable to adopt a stabilization step to decrease …

Several low water activity (aw) foods have been recently associated with Salmonella related
outbreaks and recalls. The use of high intensity light pulses generated by light-emitting …

Soy protein (SP), egg white protein (EP), and whey protein (WP) at 6% w/w were individually
incorporated into the batter of a wheat starch (WS) and wheat gluten (WG) blend (11: 1 w/w …

In recent years, research studies have shown that the thermal resistance of foodborne
pathogens in the low moisture foods is greatly influenced by the water activity (aw) at …

Background The wetting and hydration stage is the key step in manufacture process of
several cereal‐based products. Knowledge of hydration properties of gluten‐free …

The purpose of this study was to optimize the encapsulated formulation and freeze-drying
conditions of Lactobacillus acidophilus KBL409 to improve shelf-life. The optimum freeze …

The effects of trehalose and corn starch on the mechanical glass transition temperature (T g)
and texture properties of a deep-fried sample (particles of deep-fried batter) with varying …

Foxtail millet is one of the commonly cultivated, nutritionally competitive source of protein,
fibre, phytochemicals and other micronutrients, as compared to major cereals like wheat and …