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Mathematical modelling of color, texture kinetics and sensory attributes characterisation of ripening bananas for waste critical point determination
(Elsevier: Journal of Food Engineering., 2016-12)
It is vital to correlate the instrumental and non-instrumental analyses of food products so as to determine the product waste critical point. Texture and color (instrumental) were determined by a universal testing machine ...
Bioeconomy and the production of novel food products from agro-industrial wastes and residues under the context of food neophobia
Advances in bioeconomy lead to exploitation of wastes for the production of high added-value products. Sometimes, these products face consumer resistance due to a phenomenon known as "neophobia." The aim of this study was ...