Lime juice and enzymes in clean label pan bread: baking quality and preservative effect
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-020-04693-y
Abstract: Clean label breadmaking is a challenge for the bakery industry, considering the removal of additives, especially preservatives. Through dough acidification and the use of enzymes, shelf-life of breads may be extended in terms of sensory… read more here.
Keywords: lime juice; clean label; juice; label pan ... See more keywords
Clean-label techno-functional ingredients for baking products - a review.
Sign Up to like & getrecommendations! Published in 2022 at "Critical reviews in food science and nutrition"
DOI: 10.1080/10408398.2022.2046541
Abstract: The increased awareness of consumers regarding unfamiliar labels speeded up the ongoing clean label trend. As baking products are widely consumed worldwide, the reduction of non-natural baking aids and improvers is of great interest for… read more here.
Keywords: clean label; functional ingredients; label techno; techno functional ... See more keywords
A review on mechanistic aspects of individual versus combined uses of enzymes as clean label-friendly dough conditioners in breads.
Sign Up to like & getrecommendations! Published in 2021 at "Journal of food science"
DOI: 10.1111/1750-3841.15713
Abstract: Numerous dough improvers are used alone or in combination to enhance the quality of baked goods such as breads. While modern consumers demand consistent quality, the expectations for ingredients have changed over the past few… read more here.
Keywords: dough conditioners; clean label; aspects individual; mechanistic aspects ... See more keywords
Clean Label “Rocha” Pear (Pyrus communis L.) Snack Containing Juice By-Products and Euglena gracilis Microalgae
Sign Up to like & getrecommendations! Published in 2022 at "Frontiers in Nutrition"
DOI: 10.3389/fnut.2022.825999
Abstract: “Rocha do Oeste” pear is a Portuguese Protected Designation of Origin variety and one of the country's most relevant fruits for its nutritional value, production area, and exportation amounts. The recent integration of a pilot-scale… read more here.
Keywords: clean label; juice; euglena gracilis; rocha ... See more keywords
Design of a “Clean-Label” Gluten-Free Bread to Meet Consumers Demand
Sign Up to like & getrecommendations! Published in 2021 at "Foods"
DOI: 10.3390/foods10020462
Abstract: The market of gluten-free (GF) products has been steadily increasing in last few years. Due to the technological importance of gluten, the GF food production is still a challenge for the industry. Indeed, large quantities… read more here.
Keywords: gluten free; design clean; clean label; dry matter ... See more keywords
Addressing Clean Label Trends in Commercial Meat Processing: Strategies, Challenges and Insights from Consumer Perspectives
Sign Up to like & getrecommendations! Published in 2023 at "Foods"
DOI: 10.3390/foods12102062
Abstract: Background: The concept of a clean label is difficult to define, even in common language, as the interpretation of what a “clean” food is differs from one person to another and from one organisation to… read more here.
Keywords: clean label; label trends; addressing clean; consumer ... See more keywords
Biopolymer from Water Kefir as a Potential Clean-Label Ingredient for Health Applications: Evaluation of New Properties
Sign Up to like & getrecommendations! Published in 2022 at "Molecules"
DOI: 10.3390/molecules27123895
Abstract: The present work aimed to characterize the exopolysaccharide obtained from water kefir grains (EPSwk), a symbiotic association of probiotic microorganisms. New findings of the technological, mechanical, and biological properties of the sample were studied. The… read more here.
Keywords: kefir potential; clean label; potential clean; water ... See more keywords
Brewer’s Spent Yeast Cell Wall Polysaccharides as Vegan and Clean Label Additives for Mayonnaise Formulation
Sign Up to like & getrecommendations! Published in 2023 at "Molecules"
DOI: 10.3390/molecules28083540
Abstract: Brewer’s spent yeast (BSY) mannoproteins have been reported to possess thickening and emulsifying properties. The commercial interest in yeast mannoproteins might be boosted considering the consolidation of their properties supported by structure/function relationships. This work… read more here.
Keywords: mayonnaise formulation; spent yeast; brewer spent; clean label ... See more keywords
Designing a Clean Label Fish Patty with Olive, Citric, Pomegranate, or Rosemary Extracts
Sign Up to like & getrecommendations! Published in 2020 at "Plants"
DOI: 10.3390/plants9050659
Abstract: The natural functional ingredients derived from pomegranate (41.4% punicalagin), rosemary (5.8% carnosic acid and carnosol), hydroxytyrosol (7.3%), and citrus (55% hesperidin) fruits were combined separately with acerola (17% vitamin C) and essential oils rich in… read more here.
Keywords: label fish; fish patties; clean label; designing clean ... See more keywords