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Exploring the Nutritional Potential of Microalgae in the Formulation of Bakery Products
(MDPI, 2023-12-26)
Microalgae have positioned themselves as an innovative and sustainable source of bioactive
compounds and high nutritional value. The selection of a suitable food carrier is important to ease
its ...
Selection of a Probiotic for Its Potential for Developing a Synbiotic Peach and Grape Juice
(MDPI, 2024-01-22)
Due to recent interest in the potential of probiotics as health promoters and the impact of health and environmental concerns on eating habits, non-dairy probiotic food products are required. This study ...
Milk Protein-Based Edible Films: Influence on Mechanical, Hydrodynamic, Optical and Antioxidant Properties
(MDPI, 2022-02-02)
Edible films are thin preformed layers that provide food protection against adverse envi‐ ronmental conditions. Despite milk proteins being functional ingredients that can provide interest‐ ing features ...
Proteins isolated from Ganxet common bean (Phaseolus vulgaris L.) landrace: techno-functional and antioxidant properties
(Wiley, 2021-06-15)
Ganxet protein isolates (GPI) were assessed for antioxidant and functional properties including emulsifying and foaming capacity. The protein content and water activity (aw) value of GPI were 91.08 ± ...
Development of added-value culinary ingredients from fish waste: Fish bones and fish scales
(Elsevier, 2022-12-23)
Around 10% of the global fish catch (>90 million tonnes) is currently discarded, while by-products in fisheries account for up to 70% of the whole fish weight. From these, fish bones and scales represent ...
Effect of Spirulina in Bread Formulated with Wheat Flours of Different Alveograph Strength
(MDPI, 2023-10-10)
Consumers within the EU are increasingly asking for natural and healthier food products,
which are additive-free and environmentally friendly. The aim of this study was to assess the effects
of Spirulina ...
Valorization of Local Legumes and Nuts as Key Components of the Mediterranean Diet
(MDPI, 2022-11-29)
Legumes and nuts are components of high importance in the diet of many countries, mainly those in the Mediterranean region. They are also very versatile and culturally diverse foods found all over the ...
Application of an innovative water-assisted ultraviolet C light technology for the inactivation of microorganisms in tomato processing industries
(Elsevier, 2020-08-30)
We aimed to study the efficacy of a water-assisted UVC light device (WUVC) as an innovative clean technology for the disinfection of fresh sound tomatoes and processing wash water and water turbidity ...
Valorization of Peach Fruit and Wine Lees through the Production of a Functional Peach and Grape Juice
(MDPI, 2024-04-02)
The valorization of agri-food products not only represents important economic and environmental benefits but can also be a source of potentially profitable, functional, and safe ingredients.
This study ...
High Added Value Products from Agroindustrial Residues: Study on Microfibrillated Cellulose for Food Applications
(Springer, 2024-06-25)
Waste composition range from simple sugars to complex polysaccharides such as starch, cellulose, and hemicellulose, including more complex sources such as lignin, lipids, and proteins. This composition ...