This study investigated the texture properties and fat digestibility of new spreadable chocolate creams formulated with an emulsion composed of milk fat and a cellulose ether as a fat source. The spreadability was analysed at 20 °C and compared w...
In this work, spreadable cheese was enriched with flours from by-products (red and white grape pomace, tomato peel, broccoli, corn bran, and artichokes) as sources of fibres and antioxidant compounds. The physicochemical and the sensory properties of...
The aim of this study was to assess the functional properties of butters, spreadable fats, and shortenings, collected from the Czech market, in correlation with their nutritional values declared by the producers. Various methods were applied to deter...
In the present work, a fresh spreadable cheese from ovine milk with or without (control) fortification with β-glucan was manufactured. β-Glucan was extracted from the mushroom Pleurotus ostreatus and its concentration in the cheese was 0.4%...
Hybrid products could help bridge the gap as new alternative diets emerge in response to the demand for less animal protein, while recent studies suggest that the Western population is not yet ready to fully embrace an alternative protein-based diet....
There are many types of butter, soft margarine, and blends, e.g., a mixture of butter and vegetable fats, on the market as bread spreads. Among these, butter and blends of butter with vegetable fats are very popular. The consumer’s choice of pr...
This study examined the growth dynamics of Salmonella enterica and Listeria monocytogenes in two food matrices, cheddar cheese sauce (CCS) and salmon spreadable paste (SSP), and assessed the antimicrobial efficacy of freshly extracted essential oils...
In order to manage spreadability for quantum stochastic processes, we study in detail the structure of the involved monoids acting on the index-set of all integers
This paper investigates the spreadability of the spherical CoCrWMo powder for laser- powder bed fusion (PBF-LB) by using image processing algorithms coded in MATLAB. Besides, it also aims to examine the spreadability dependence with the other charact...
Background: Spreadability is a critical performance attribute for semisolid formulations, influencing patient compliance, dose uniformity, and product acceptability. Despite its importance, there is no standardized method for its assessment across ph...
The powder bed packing density of metal powders plays a crucial role in additive manufacturing as it directly affects the defect and mechanical properties of the fabricated parts. Powder bed packing density is related to powder flowability and spread...
The necessity of reducing the greenhouse effect by decreasing the carbon dioxide fingerprint directed the food packaging technology to use biobased raw materials. Alginates, which are derived from brown algae species, are one of the most promising bi...
To meet the expectations of European consumers, who prioritize agro-environmental factors and local resources, the substitution of fats (palm, coconut, shea) and achieving a balanced fatty acid profile in spreadable fats are gaining more attention. T...
A roll-to-roll manufacturing system performs printing and coating on webs to mass-produce large-area functional films. The functional film of a multilayered structure is composed of layers with different components for performance improvement. The ro...
The demand for meat alternatives in different forms is increasing due to consumers’ awareness of climate change and the health benefits of plant-based ingredients compared to animals. However, current alternatives on the market do not fulfil co...
Apple, tomato, and grape pomaces, as well as an apple–grape (1:1) mixed pomace, were employed in the formulation of fruit-based spreads to valorize these underutilized by-products. The influence of pectin addition on the physicochemical and sen...
Different polysaccharides, namely xanthan gum, guar gum, locust bean gum (LBG), and κ-carrageenan, were used as stabilizers, individually or in mixtures (50:50), to prepare spreadable processed whey cheese (PWC) samples of constant chemical com...
Recently, particular attention has been addressed to the control of Listeria monocytogenes in ready-to-eat meat products, such as fermented salami, as a consequence of several listeriosis outbreaks associated with the consumption of these types of pr...
This study explored the link between orchard-derived cherry quality and circular food innovation through the valorization of dried cherry pomace. Sweet cherry fruits from the cultivars Van and Stella, grown under the pedoclimatic conditions of north-...
Foams are increasingly popular in the field of dermatology due to their many advantages such as easy spreading, good skin sensation, and applicability in special skin conditions. One of the critical points of foam formulation is the choice of the app...
The objective of this work was to characterize a cosmeceutical formulation for the eye area with roasted coffee oil microcapsules (MOF) and evaluate the acceptance and effects of its use by consumers. MOF had 3% microcapsules produced by complex coac...
In fabricating functional layers, including thin-film transistors and conductive electrodes, using roll-to-roll (R2R) processing on polymer-based PET film, the instability of the slot-die coating meniscus under a high-speed web impedes functional lay...
As the popularity of a cosmetic product on the market extensively depends on consumers’ perception, it is important for the sensory evaluation to be accurate during the product developmental stage. The focus of this study was to develop a gener...
This study characterized mango peel powder (MPP) and evaluated its effects on the composition, bioactive properties, structure, and sensory quality of spreadable cream cheese. Three formulations were prepared, namely an unsupplemented control and two...
Plant-based high-internal-phase emulsions (HIPEs) are promising structured fat systems for spreadable sauces, but their performance depends on stabilizer composition and processing. In this study, oil-in-water HIPEs (oil-phase volume fraction 0.75) w...
The growing demand for healthier food options has accelerated the development of innovative fat-replacement strategies in spreadable products. Oleogels are semi-solid systems formed by structuring edible oils. Recently, these systems have emerged as...
This study investigates composition-microstructure-rheology-performance relationships in Carbopol-based emulgels and bigels containing different oils. Optical microscopy revealed polydisperse droplets in liquid paraffin, isopropyl myristate, and almo...
Thermosensitive hydrogels have been receiving attention in the development of fire extinguishing agents due to their stimuli responsivity. Conventional hydrogels are limited by their slow response rate, and their wettability has not been studied syst...
In this study, a Ga2O3 nano-particle was added into CsF-RbF-AlF3 flux to develop a highly active flux for brazing aluminum alloy to steel, and the spreadability and wettability of Zn-Al filler metal that matched the CsF-RbF-AlF3 flux-doped Ga2O3 nano...
Candelilla wax (CW) is a well-known oleogelator that displays tremendous oil-structuring potential. Lecithin acts as a crystal modifier due to its potential to alter the shape and size of the fat crystals by interacting with the wax molecules. The pr...
Two novel ingredients were incorporated into spreadable liver pâtés to study their effect on physicochemical and sensory characteristics and their possible use in the meat industry. Fresh date (Phoenix dactylifera, cv. Confitera) co-products, as a pa...
This study developed a dual-protein Pickering emulsion stabilized by walnut protein concentrate (WalPC) and whey protein isolate (WPI) for capsanthin delivery and functional fat replacement. Pickering emulsions with different WPI-WalPC ratios were pr...
The aim of cheese manufacturers is to produce high quality and safe products. Along the food chain of “milk to cheese and food products”, milk is collected, transferred, and managed in a standardized manner; processing results in safe, re...
The effect of trace amounts of GaF3 and Ga2O3 nanoparticles on the wettability and spreadability of CsF-AlF3 flux matched Zn-15Al filler metal were comparatively studied on 6061 aluminum alloy and Q235 low-carbon steel. The experimental results indic...
Al alloy/steel composite structures combine the advantage of a lightweight Al alloy and high-strength steel and are widely used in new energy vehicles, solar photovoltaic, and other fields. The main problems with the connection of an Al alloy and ste...
Female imams are attractive protagonists in documentaries, books, and news stories. This article investigates the tensions that arise when ritual performance takes place before an audience and how symbolic events such as women-led Friday prayer and i...
Gelled emulsion (GE) systems are one of the novel proposals for the reformulation of meat products with healthier profiles. The aim of this research was to obtain a better understanding of the impact of different oils in physicochemical properties, e...
Sustainability in the food chain and the prevention of food losses is an issue of increasing importance. There is a large number of processing by-products where innovative strategies are helpful for transferring these losses into a consumable state....
Some vegetable oils have many biological properties, including UV-absorbing capacity. Therefore, their use has been suggested to reduce the content of organic UV-filters in sunscreen products. In this work, we investigated the feasibility of developi...
This study investigated the behavior of Salmonella Typhimurium ATCC 14028, Escherichia coli O157:H7 and Listeria monocytogenes ATCC 13932 during the ripening of ‘Nduja, a traditional spreadable fermented sausage for which quantitative microbiol...
Reduced-fat products can help to fight obesity and its associated health risks. To develop appealing products, both product-specific fat replacers and suitable analytical methods for the characterization of fat-associated properties are important. Th...
In this study, brazing AA6061 to Q235 steel using flame brazing was performed with 70.9 wt.% CsF-0.5 wt.% RbF-28.6 wt.% AlF3 fluxes doped with GaF3, ZnF2, Zn(BF4)2 and Ga2O3 nanoparticles, matched with a Zn-15Al filler metal, and the spreadability of...
Tsalafouti cheese, a traditional Greek spreadable cheese, has experienced remarkable popularity over the last decade due to the strong dairy production heritage links that it presents, alongside the special nutritional and sensory attributes that it...
The development of fortified healthy pleasant foods, in which saturated fats are replaced with unsaturated ones, poses a challenge for the food industry due to their susceptibility to oxidative rancidity, which decreases product shelf-life, causes th...
This study investigated if whole wheat flour-based cookie dough’s physical properties were affected by mixing time (1 to 10 min). The cookie dough quality was assessed using texture (spreadability and stress relaxation), moisture content, and i...
There is an increased demand for healthy foods by the consumer nowadays, while at the same time, circular bio-economy and sustainability in food production represent top priority issues for the food industry. In this context, purslane, a highly nutri...
Synthetic drugs used to treat hair loss cause many side-effects. Natural tea seed oil possesses many activities that can suppress hair loss. However, it is oily and sticky in direct application. In this study, tea seed oil loaded nanostructured lipid...
Glandless (Gl) cottonseed is a unique cotton variety with only a trace content of toxic gossypol present. This new cottonseed raises the potential of its enhanced utilization as an agro-food for human consumption. In this work, Gl cottonseed kernels...
The incorporation of plant-derived oils into cosmetic formulations has attracted increasing interest due to their natural origin, skin compatibility, and multifunctional formulation roles. Argan and castor oils are widely used in cosmetic products as...
Olive oil has recognized health benefits but lacks structural resilience to act in a similar fashion as do the typically used triglycerides (TAGs) when applied in food manufacturing. Therefore, olive oil structuring is critical to widening its use as...
of 9