The objective of this study was to evaluate the feasibility to produce tomato powder using various foam-mat together with hot air drying, Four foaming agents at 2 concentrations were used. The type of foaming agents were ...

In cooking of some foods, starches may be roasted in open containers, e.g., pot or pan, before being used as an ingredient.  This dry heating is considered as a physical starch modification process to improve the starch ...

The study aimed to evaluate the prebiotic properties of pectic-oligosaccharides obtained from subcritical water treatment of passion fruit peel. A batch-type treatment of passion fruit peel in subcritical water provided ...

Green process to obtain functional components from agricultural and food industry by-products is one of the current global trends. This study aimed to investigate a stepwise approach in subcritical fluid treatment of coconut ...

Trans-free interesterified fats were prepared from blends of soybean oil (SBO), palm stearin (PS), and a hard fraction of coconut oil (coconut stearin, CNS) in different ratios (0:70:30, 10:60:30, 20:50:30, 30:40:30 and ...

One of the main concerns regarding to the quality of butter blend margarines is the development of large and spherical fat crystals resulting in grainy texture. In order to solve the problem of grainy texture in butter ...

The objective of this research is To study the supply chain and the value chain of mango processing, it was found that the mango supply chain has 4 groups of farmers, collectors, processors and sellers, whose value will ...