Recent studies have confirmed the possibility of an insoluble material to carry out a marked antioxidant activity by a solid–liquid interaction, and in such way opened a new chapter for dietary fiber application in food ...

Characterization of physicochemical properties of puff pastry margarines and their relationship with final product quality was investigated. The experiment involved the addition of two margarine samples (MLT and MHT), with ...

The objective of this study was to identify consumers’ attitudes about the consumption and certification of traditional food products, special characteristics to which they pay attention when buying food products, and their ...

Research background. Despite the growing trend of the gluten-free market and the presence of a wide range of gluten-free products, there are still some shortcomings in nutritional and sensory quality of these products. ...

In this study changes during fermentation of spontaneously fermented modern and ancient (spelt, emmer, and khorasan) wheat sourdoughs and their feasibility to act as leavening agents in breadmaking were evaluated. During ...

The aim of this study was to investigate the potential of environmental pollution reduction of sugar beet processing factory wastewater by the biorefinery approach and integration of microalgae biomass production. In the ...

The sugar industry is facing problems with high amount of molassigenic metal ions remained after the purification step in sugar juice. In this investigation the application of unmodified sugar beet pulp as a weak monofunctional ...