383 documents found, page 1 of 39

Enhancing carob flour (Ceratonia siliqua L.) for by-product utilization in food...

The focus on by-product valorization in the food industry, particularly from the carob pod, underscores a commitment to sustainability and resource efficiency. This fruit, sourced from the leguminous evergreen carob tree (Ceratonia siliqua L.), is renowned for its adaptable flavour and nutritional value, in Mediterranean regions such as Portugal. Its production yields significant by-products, presenting environ...

Enhancing carob flour (Ceratonia siliqua L.) for by-product utilization in food...

The focus on by-product valorization in the food industry, particularly from the carob pod, underscores a commitment to sustainability and resource efficiency. This fruit, sourced from the leguminous evergreen carob tree (Ceratonia siliqua L.), is renowned for its adaptable flavour and nutritional value, in Mediterranean regions such as Portugal. Its production yields significant by-products, presenting environ...

Innovative curriculum strategies for managing the future of food science, techn...

The rapid advancement of science and technology, driven by digitalization and artificial intelligence, underscores the need to reevaluate food science, technology, and engineering (FST&E) education. A global study with 688 respondents examined key challenges and opportunities in this evolving field, gathering input from professionals and students in Africa, China, Eastern and Western Europe, USA & Canada, and S...

Advancing solar cooking: challenges, innovations, and future directions

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 ...

Open-ended feedback on education innovation of food science, technology and eng...

In an era of rapid technological advancement and digitally native generations, education in food science, technology, and engineering must undergo transformative changes to meet modern progress and challenges. The integration of artificial intelligence and digital tools is reshaping curricula, fostering innovation, and equipping future professionals with the skills needed to address increasingly complex respons...

Germinated quinoa (Chenopodium quinoa Willd): effects on mineral composition, a...

[Excerpt] Introduction Transforming food systems is crucial for enhancing nutrition, food security, and sustainability. Eco-friendly processing techniques, such as grain germination, can improve the nutrition al and functional properties of Andean grains.[...]

Effect of different disinfection procedures on the microbiological quality and ...

Grain processing requires sustainable and innovative alternatives. Germination, which enhances the nutritional value of grains, can also increase the microbial load, posing a challenge to food safety. In quinoa, a superfood with an exceptional nutritional profile, germination could maximize its benefits if proper methods are applied to ensure safety. The effects of different disinfection methods on mesophilic a...

Effect of different disinfection procedures on the microbiological quality and ...

Grain processing requires sustainable and innovative alternatives. Germination, which enhances the nutritional value of grains, can also increase the microbial load, posing a challenge to food safety. In quinoa, a superfood with an exceptional nutritional profile, germination could maximize its benefits if proper methods are applied to ensure safety. The effects of different disinfection methods on mesophilic a...

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...