The results of a recent study show that the composition and technological properties are similar to those of the legume flours commonly used in food products currently on the market
The results of a recent study show that the composition and technological properties are similar to those of the legume flours commonly used in food products currently on the market
A study assessed the use of Alpine plant species to produce extracts for the development of innovative and safe natural ingredients
According to a recent study, when citrus fibre acts as an emulsifier/stabiliser, the addition of pectin imparts unique characteristics
A study has shown that the botanical origin of the raw material and the availability of water have a significant influence on the thermomechanical properties of protein isolates and concentrates
Precautions to be taken during the transportation of cocoa beans and the evaluation tests to determine their market value
According to a study, targeted enzymatic hydrolysis makes it possible to positively modulate the microbiota, paving the way for the development of functional ingredients capable of supporting consumers’ health and well-being
The use of acorn flour in the production of baked goods is a promising strategy for promoting the value of this ancient ingredient, combining tradition, innovation and sustainability
The results of a study highlight the effectiveness of the proposed treatment in the sustainable valorization of tomato pomace, with potential applications in the industrial sector
A study by S. Tatasciore et al. provides new insights that are useful for the scalability, development and production of new hop-based ingredients, and paves the way for potential innovative applications
According to a study, this technology is effective in altering the functionalities of starches by inducing structural changes. The results obtained pave the way for the development of new food ingredients for innovative formulations
A study developed ice cream wafers using whole-wheat flour and waste from the legume hulling and milling process. The data obtained are promising
A study has developed a green methodology for recovering the biomolecules of this high added-value ingredient
