Postprandial glycemic response is strongly influenced not only by food composition but also by technological processing conditions applied prior to consumption. Rice represents an appropriate experimental model for ...

The aim of this research was to evaluate the influence of various concentrations of sodium chloride (NaCl) on bread quality by analyzing the changes occurring in physical and textural properties, as well as in the technological ...

Replacing conventional solid fats in cookies is one of the most practical ways to reduce saturated and trans fats in bakery products without compromising processability or eating quality. Unlike highly aerated or laminated ...

Microbiological stability is a key determinant of safety and shelf life in high-moisture dairy desserts, where the nutrient-rich matrix may support microbial growth even under refrigeration. This study evaluated the effect ...

The hybrid jostaberry (Ribes × nidigrolaria) constitutes a significant source of phytochemicals with pronounced antioxidant potential. The present study aimed to evaluate the CIELab color parameters of lyophilized ...

Sensory analysis is a fundamental tool for evaluating the quality and acceptability of innovative dairy products. In this context, the present study explores the influence of white sea buckthorn powder addition on the ...

Valorization of bioactive compounds from plant sources in dairy products represents an innovative direction in food science, with direct implications for the development of functional foods. In this context, the present ...

Butter is one of the most important products of the dairy industry and ranks first among consumer preferences. This is attributed to its high fat content, making it a concentrated source of vitamins A and D, β-carotene, ...

The growing transition toward sustainable food systems has accelerated the expansion of plant-based food products, commonly promoted as environmentally friendly and healthy alternatives. However, recent research highlights ...

Wine yeast sediments represent a promising secondary raw material for the recovery of functional bioingredients with potential applications in food systems. This study examined β-glucan extraction from three wine yeast ...