37 documents found, page 1 of 4

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 ...

Effects of ultrasonication and high hydrostatic pressure on functional, thermal...

The demand for gluten-free (GF) products has increased due to the rising prevalence of gluten-related disorders. However, GF products often face challenges related to nutritional value, techno-functional, and structural properties. To address these challenges, researchers are investigating GF flours, starches, and protein isolates from pulses, cereals, and pseudocereals. However, in their native forms, these in...

Modelling and optimization of the processing of a healthy snack bar made of gra...

A snack made of 36% by-products of grape and tomato pomaces was developed, also including other ingredients such as oats, chia, quinoa, honey, and peanut butter. The recipe was defined as tasty and healthy by a focus group. The snack was produced by using forced air at three different drying temperatures (50 °C, 60 °C and 70 °C). The Newton, Page, Henderson & Pabis, and Midil-li-Kucuk models fit the drying curv...

Influence of processing temperature on quality and drying kinetics of a mixed f...

Assessment of the impact of drying processes on orange peel quality characteris...

Orange peel was dried applying three different processes: convective drying, microwave drying, and freeze-drying. Some physicochemical properties (moisture content, water activity, and color parameters) and phytochemical characteristics (total phenolic compounds and total antioxidant activity) were assessed in fresh and dried samples. Four kinetic models were tested aiming for convenient modeling of the convect...

A fruit snack including grape and tomato pomaces: assessment of the effect of t...

A fruit snack including grape and tomato pomaces - assessment of the effect of ...

A fruit snack bar was created, composed of 36.4% of tomato and grape pomaces and containing as well other foods like oats, chia, and quinoa. Grape pomace is rich in dietary fibre and is a source of protein, and tomato pomace has a great nutraceutical value since it has a high content of carotenoids. The snack was developed taking into consideration the comments of a focus group that attended three questionnaire...

Microwave and ultrasound pre-treatments for ‘Rocha’ pear: impact on drying kine...

Phytochemical and physicochemical properties of dried orange peel as affected b...

Phytochemical and physicochemical properties of dried orange peel as affected b...