FoodExecutive - Applied Research

Published in Applied Research
Wednesday, 20 January 2021 05:26

Technological and microbiological evaluation of different storage conditions of par-baked bread

Par-baking contributes to the extension of the physico-chemical and microbiological shelf-life of bread. Moreover, it adds convenience as par-baked (PB) breads can be full-baked on demand, providing fresh bread at…

Published in Applied Research
Monday, 18 January 2021 05:52

Wine aroma from Sauvignon blanc grape marc extract

Grape marc, comprised of grape stems, seeds and skins, is an underutilised and potentially problematic waste material produced by the wine industry in often overwhelming quantities. Researchers from New Zealand…

Published in Applied Research
Friday, 15 January 2021 05:52

Improving the quality of vacuum skin packaged beef

Korean Researchers from Konkuk University investigated a new way to improve the quality of vacuum skin packaged beef. This study, published on Meat Science journal, aimed to develop an active…

Published in Applied Research
Wednesday, 13 January 2021 05:38

Rapeseed instead of soy burgers, a new source of protein

Rapeseed has the potential to replace soy as the best plant-based source of protein for humans. In a current study, nutrition scientists at the Martin Luther University Halle-Wittenberg (MLU), Germany,…

Published in Applied Research
Friday, 08 January 2021 06:17

A promising approach to increase the shelf life of pita bread

Nowadays, there is an increasing concern regarding the shelf life of food products, leading producers to research natural antimicrobial agents to use in food preparation. In a study published on…

Published in Applied Research
Thursday, 07 January 2021 06:17

Design of a novel fermented beverage from lentil grains

The experimental activities carried out in this study by Italian Researchers aimed at designing a lentil-based beverage rich in soluble and digestible proteins. In order to extract soluble proteins, lentil…

Published in Applied Research
Tuesday, 05 January 2021 06:17

Vitamin B12 can be produced during dough fermentation

Vitamin B12 is an essential micronutrient that is needed for functions such as maintaining the nervous system and forming blood cells. However, B12 is mainly found in food of animal…

Published in Applied Research
Tuesday, 29 December 2020 05:37

Resveratrol transformation in red wine after heat treatment

Resveratrol is a well-known wine constituent. Its concentration can vary according to the cultivar choice and the winemaking process. Due to ts phenolic structure, resveratrol could be transformed under high…

Published in Applied Research
Friday, 04 December 2020 06:07

Pulsed electric field processing of red grapes

Pulsed electric field (PEF) is a non-thermal technology able to promote color and polyphenols extraction from grape skins. Most of the publications about PEF in winemaking report data concerning international…

Published in Nutrition
Tuesday, 01 December 2020 06:02

Nutrients in microalgae, an environmentally friendly alternative to fish

Microalgae could provide an alternative source of healthy omega-3 fatty acids for humans while also being more environmentally friendly to produce than popular fish species. This is the result of…