Research

Arthrospira Cell Residues for Lactic Acid Fermentation as Bioproducts From Waste Utilization
Effects of extrusion temperature and puffing technique on physical and functional properties of purpled third-generation snack after heat treatment
Antioxidative Capacity of Soyfoods and Soy Active Compounds
Maillard reaction products-based encapsulant system formed between chitosan and corn syrup solids: Influence of solution pH on formation kinetic and antioxidant activity
Rheological properties of pastes and gels of rice flour with varied amylose contents
Influence of Sacha inchi (Plukenetia volubilis L.) oil and extrusion process parameters on the quality of soya protein-based meat extender: An optimization approach
Arthrospira platensis Mutagenesis for Protein and C-Phycocyanin Improvement and Proteomics Approaches
Effect of the Addition of Soybean Residue (Okara) on the Physicochemical, Tribological, Instrumental, and Sensory Texture Properties of Extruded Snacks
Analysis of Phytonutrients, Anti-Mutagenic and Chemopreventive Effect of Tropical Fruit Extracts