9 documents found, page 1 of 1

Impact of ultrasound on a gluten-free composite flour based on rice flour and c...

Ultrasound (US) treatment is an eco-friendly physical modification technique increasingly used to enhance the functionality of gluten-free flours. In this study, the impact of sonication on the techno-functional, thermal, structural, and rheological properties of a composite gluten-free flour was investigated. The flour, comprising corn starch, rice flour, and other ingredients, was treated at hydration levels ...

Slow and sustainable: texture and colour assessment of solar-cooked chickpeas

Cold plasma as a green tool to modify chickpea flour for improved food applicat...

Aim: Cold plasma, an emerging, eco-friendly food processing technology, generates reactive species that can modify biopolymers such as starch without the use of chemicals or excessive heat [1]. This study aimed to evaluate the effects of short-duration cold plasma treatment on the hydration-related functional properties and rheological behavior of chickpea flour, as a sustainable, eco-friendly, and non-thermal ...

Cold plasma treatment as a non-thermal strategy to enhance chickpea flour for p...

Introduction: Plasma is a medium of free positive and negative particles that is overall electrically neutral. Non-thermal plasma has emerged as a sustainable technology in food processing, with potential to improve quality and microbial safety. As starch is a major food component, there is growing interest in using plasma to tailor its functionality through interactions with reactive species [1]. Objetive: To ...

Slow and sustainable: texture and colour assessment of solar-cooked chickpeas

Valorisation of wasted immature tomato to innovative fermented functional foods

In this study, the lactic fermentation of immature tomatoes as a tool for food ingredient production was evaluated as a circular economy-oriented alternative for valorising industrial tomatoes that are unsuitable for processing and which have wasted away in large quantities in the field. Two lactic acid bacteria (LAB) were assessed as starter cultures in an immature tomato pulp fermentation to produce functiona...

Valorisation of Wasted Immature Tomato to Innovative Fermented Functional Foods

Abstract: In this study, the lactic fermentation of immature tomatoes as a tool for food ingredient production was evaluated as a circular economy-oriented alternative for valorising industrial tomatoes that are unsuitable for processing and which have wasted away in large quantities in the field. Two lactic acid bacteria (LAB) were assessed as starter cultures in an immature tomato pulp fermentation to produce...

Valorisation of wasted immature tomato to innovative fermented functional foods

In this study, the lactic fermentation of immature tomatoes as a tool for food ingredient production was evaluated as a circular economy-oriented alternative for valorising industrial tomatoes that are unsuitable for processing and which have wasted away in large quantities in the field. Two lactic acid bacteria (LAB) were assessed as starter cultures in an immature tomato pulp fermentation to produce functiona...

Valorization of immature wasted tomatoes to innovative fermented functional foods

This study aimed to consolidate a strategy to valorise immature tomato fruit (GT, cv. H1015) through controlled fermentation (use of starter cultures) in producing high-value food products to support circular economy-oriented innovation. The probiotic character of two pure LAB strains, Lactiplantibacillus plantarum (LAB97, isolated from GT) and Weissella paramesenteroides (C1090, INIAV collection), were tested ...