The rheological and microstructural aspects of the dough samples prepared from wheat flour and different levels of tomato seed flour (TSF) were investigated by rheology methods through the Mixolab device, dynamic rheology and epifluorescence light mi...
New trends in the cereal industry deal with a permanent need to develop new food products that are adjusted to consumer demands and, in the near future, the scarcity of food resources. Sustainable food products as health and wellness promoters can be...
In the current study, the chemical composition and total phenolic content of tomato seed flours, along with potential health beneficial properties, including free radical scavenging capacities, anti-inflammatory capacities, and gut microbiota profile...
Tomato is a widely cultivated crop and its processing produces large quantities of wastes, such as pulp, seed, and peel. In recent years, the valorization of these wastes in the production of high-value-added food products has gained popularity in ac...
The enrichment of oils with nutraceutical bioactive phytomolecules allows the achievement of functional oil-based products of great interest in the food, pharmaceutical, and cosmetic fields. Carotenoids, such as lycopene and β-carotene, are avai...
Protease-producing yeasts were isolated from potato wastes and screened for protease production on skim milk agar plates. The best producer of protease isolate was identified as Clavispora lusitaniae. The strain showed higher enzyme production using...
The industrial and small-scale processing of plant-based food materials is associated with by-products that may have a negative impact on the environment but could add value to bread-based products. The bioactivity of plant-based food by-products, th...
The aim of the study was to investigate the effect of using various by-products (orange and apple pomace, tomato peel, pepper peel, prickly pear peel, and prickly pear seed peel) on the dough rheology and properties of gluten-free bread. The by-produ...