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Nutritional, rheological, and sensory evaluation of tomato ketchup with increased content of natural fibres made from fresh tomato pomace
The aim of this study was to upgrade the tomato pomace by its conversion into a value added product—ketchup with increased content of natural fibre and optimal sensory properties, produced using standard processing equipment. ...
Shelf-life prediction of gluten-free rice-buckwheat cookies
The objective of this work was to predict the shelf-life of unpacked and packed gluten-free rice-buckwheat cookies kept at ambient (23 ± 1 °C) and elevated (40 ± 1 °C) temperature during storage by measuring off-flavour ...