Improving the quality characteristics of low fat toffee by using mango kernel fat, pectin, and high‐speed homogenizer

Utilization of the barberry extract in the confectionery products

(2021) Begüm Çoban et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Modelling and optimization of high-pressure homogenization of not-from-concentrate juice: Achieving better juice quality using sustainable production

(2021) Jianing Liu et al.   FOOD CHEMISTRY

Radio frequency assisted extraction of pectin from apple pomace: Process optimization and comparison with microwave and conventional methods

(2021) Jianjun Zheng et al.   FOOD HYDROCOLLOIDS

Use of hydrocolloids and vegetable oils for the formulation of a butter replacer: Optimization and oxidative stability

(2021) Katherine Gutiérrez-luna et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Fruits By-Products – A Source of Valuable Active Principles. A Short Review

(2020) Radu C. Fierascu et al.   Frontiers in Bioengineering and Biotechnology

Functional and structural properties of dietary fiber from citrus peel affected by the alkali combined with high-speed homogenization treatment

(2020) Yue Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Application of the Engagement Questionnaire (EQ) to compare methodological differences in sensory and consumer testing

(2020) Mackenzie E. Hannum et al.   FOOD RESEARCH INTERNATIONAL

Antioxidant films from mango kernel components

(2019) Pedro E.F. Melo et al.   FOOD HYDROCOLLOIDS

Physicochemical properties of pectin from Malus domestica ‘Fălticeni’ apple pomace as affected by non-conventional extraction techniques

(2019) Florina Dranca et al.   FOOD HYDROCOLLOIDS

Valorisation of grape by-products as a bulking agent in soft candies: Effect of particle size

(2019) Emir Altınok et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Unripe mango kernel starch: Partial characterization

(2019) Omar Patiño-Rodríguez et al.   FOOD HYDROCOLLOIDS

Development of the engagement questionnaire (EQ): A tool to measure panelist engagement during sensory and consumer evaluations

(2019) Mackenzie E. Hannum et al.   FOOD QUALITY AND PREFERENCE

Functional and antioxidant properties of protein-based films incorporated with mango kernel extract for active packaging

(2018) Z.A. Maryam Adilah et al.   FOOD HYDROCOLLOIDS

Analysis of phenolics in the peel and pulp of wild apples ( Malus sylvestris (L.) Mill.)

(2018) Nevena R. Mihailović et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Production of a minimally processed jelly candy for children using honey instead of sugar

(2018) Ceren Mutlu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Fatty acids, triacylglycerols, and thermal behaviour of various mango (Mangifera indica L.) kernel fats

(2018) Veronika M. Lieb et al.   FOOD RESEARCH INTERNATIONAL

Impact of different sugar and cocoa powder particle sizes on crystallization of fat used for the production of confectionery products

(2018) Marina Kalic et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Enhancement of the Oxidative Stability of Butter Oil by Blending with Mango (Mangifera indica L.) Kernel Oil in Ambient and Accelerated Oxidation

(2016) Muhammad Nadeem et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Mangifera sylvatica (Wild Mango): A new cocoa butter alternative

(2016) Sayma Akhter et al.   Scientific Reports

Direct determination of astragalosides and isoflavonoids from fresh Astragalus membranaceus hairy root cultures by high speed homogenization coupled with cavitation-accelerated extraction followed by liquid chromatography-tandem mass spectrometry

(2015) Jiao Jiao et al.   RSC Advances

Cocoa butter replacers from blends of mango seed fat extracted by supercritical carbon dioxide and palm stearin

(2014) M.H.A. Jahurul et al.   FOOD RESEARCH INTERNATIONAL

Non-destructive measurement of total soluble solid (TSS) content of dates using near infrared (NIR) imaging

(2014) A Manickavasagan et al.   Emirates Journal of Food and Agriculture

Cocoa butter fats and possibilities of substitution in food products concerning cocoa varieties, alternative sources, extraction methods, composition, and characteristics

(2012) M.H.A. Jahurul et al.   JOURNAL OF FOOD ENGINEERING

Correlation of fatty acid composition of vegetable oils with rheological behaviour and oil uptake

(2009) Juyoung Kim et al.   FOOD CHEMISTRY

Evaluation of the non-enzymatic browning in thermally processed apple juice by front-face fluorescence spectroscopy

(2008) Dazhou Zhu et al.   FOOD CHEMISTRY