Now showing items 1-2 of 2
Implementation of a quality by design approach in the potato chips frying process
(Journal of Food Engineering, 2019-04-29)
The purpose of the article is to implement a holistic concept namely Quality by Design (QbD) approach for assessment of deep frying of potatoes chips. Critical quality attributes (CQAs), critical process parameters (CPPs) ...
Effect of microalgae incorporation on the physicochemical, nutritional, and sensorial properties of an innovative broccoli soup
(LWT - Food Science and Technology, 2019-05-09)
The aim of this paper was to develop broccoli soups enriched in Spirulina sp., Chlorella sp., or Tetraselmis sp., at concentrations ranging from 0.5 to 2.0% (w/v), and to assess the effect of microalgae incorporation on ...