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Implementation of a quality by design approach in the potato chips frying process
(Elsevier, 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 ...
Effect of microalgae incorporation on the physicochemical, nutritional, and sensorial properties of an innovative broccoli soup
(Elsevier, 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 ...
Protein Quality and Protein Digestibility of Vegetable Creams Reformulated with Microalgae Inclusion
(MDPI, 2023-06-16)
Microalgae are considered a valuable source of proteins that are used to enhance the nutritional value of foods. In this study, a standard vegetable cream recipe was reformulated through the addition ...
Hazard control through processing and preservation technologies for enhancing the food safety management of infant food chains
(Elsevier, 2022-05-02)
Food safety of infant foods is of paramount importance due to the high vulnerability of this population. Food
business operators guarantee safety of the products they put on the market by implementing ...
Vegan Alternatives to Processed Cheese and Yogurt Launched in the European Market during 2020: A Nutritional Challenge?
(MDPI, 2021-11-12)
Vegan alternatives to cheese (VAC) and yogurt (VAY) are fast-growing markets in Europe due to the increasing interest in plant-based alternatives to dairy products. This study aimed to take a closer ...
Effect of VacuumImpregnation and High Hydrostatic Pressure Treatments on Shelf Life, Physicochemical, and Sensory Properties of Seabream Fillets
(Springer, 2023-01-04)
Marination is commonly used to preserve fish, which, in combination with other non-thermal technologies, such as vacuum impregnation and high hydrostatic pressure, may help to preserve freshness and ...
Enhancing energy bars with microalgae: A study on nutritional, physicochemical and sensory properties
(Elsevier, 2023-09-07)
Energy bars are popular meal supplements due to their convenience and high nutritional content. Microalgae, such as Spirulina and Chlorella Vulgaris, are appealing food ingredients containing high-quality ...
Separation of α-Lactalbumin Enriched Fraction from Bovine Native Whey Concentrate by Combining Membrane and High-Pressure Processing
(MDPI, 2023-01-19)
Whey exhibits interesting nutritional properties, but its high β-Lactoglobulin (β-Lg) content could be a concern in infant food applications. In this study, high-pressure processing (HPP) was assessed ...
Separation of α-Lactalbumin-Enriched Fractions from Caprine and Ovine Native Whey Concentrate by Combining Membrane and High-Pressure Processing
(MDPI, 2023-07-12)
Whey from goat and sheep have been gaining attention in the last few years for their nutritional properties. Unfortunately, β-Lg, not found in human milk, may trigger infant allergies if used in infant ...