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Gluten-free flours based products present technological difficulties in their preparation, the texture is very different in comparison to products that contain gluten and their nutritional quality is often deficient due ...

Abstract Background Economic dimensions of implementing quality improvement for diabetes care are understudied worldwide. We describe the economic evaluation protocol within a randomised controlled trial that tested a mu...

Abstract In the present study, comparative efficacy of natural as well as synthetic tenderizers on the quality characteristics of restructured spent hen meat slices (RSHS) was studied. Four different batches of RSHS viz....

Abstract Previous studies on dry aged beef, which substantially increases the value of low-grade raw beef and non-preferred cuts, are currently limited to the observation of aged beef changes in laboratory settings or un...

Spatial expansion and increasing population of cities is turning them into neuralgic points of the food supply chain. Due to its structure and the speed of life processes, food is delivered to urban centres through con...

Eugenol (4-allyl-2-methoxyphenol) is a naturally occurring phenol present in many botanical extracts, such as clove, cinnamon, and nutmeg essential oils. The beneficial properties of this compound have been extensively i...