Proximate, physico-chemical, functional and sensory properties OF quinoa and amaranth flour AS potential binders in beef sausages.
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DOI: 10.1016/j.foodchem.2021.130619
Abstract: There is an increase in demand for sausages in developing countries, however, accessibility and cost of binders are a challenge. Amaranth and quinoa flours were evaluated for use as alternative binders to corn-starch. Proximate composition,… read more here.
Keywords: quinoa amaranth; functional sensory; proximate physico; chemical functional ... See more keywords
Impact of cold plasma on the techno-functional and sensory properties of whey dairy beverage added with xylooligosaccharide.
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DOI: 10.1016/j.foodres.2021.110232
Abstract: This study aimed to evaluate the impact of cold plasma (0, 5, 10, or 15 min) on the techno-functional and sensory properties of whey dairy beverages added with xylooligosaccharide (XOS, 1.5% p/v). Untreated and pasteurized whey… read more here.
Keywords: plasma; functional sensory; techno functional; cold plasma ... See more keywords
Physicochemical, functional, and sensory analysis of a fiber made from a by-product of industrial peach palm heart (Bactris gasipaes) production
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DOI: 10.1515/pac-2025-0418
Abstract: Abstract The industrialization of peach palm heart generates a volume of by-products that are not subjected to any treatment, which is why there is a need to establish processes for their valorization. This study focuses… read more here.
Keywords: product; functional sensory; palm heart; fiber ... See more keywords
Valorization of cabotiá pumpkin (Cucurbita maxima) by-products in the development of instant puree mixes: Nutritional, functional, and sensory evaluation
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DOI: 10.5327/fst.548
Abstract: The aim of this study was to valorize the waste from cabotiá pumpkin (peel and seeds) and use them to develop an instant puree mix, as well as to evaluate its nutritional, functional, and sensory… read more here.
Keywords: functional sensory; nutritional functional; caboti pumpkin; caboti ... See more keywords