This work aimed at studying the influence of formulation and storage on the formation of
Maillard compounds called 5-hydroxymethylfurfural (HMF) and furfural in pound cakes …

This paper presents a study on sponge cakes produced at the pilot scale and monitored
during ageing (ie 1, 3, 6, 9, 16 and 20 day(s)) by different analytical techniques: nuclear …

The determination of the quality and authenticity of olive oil becomes more and more
required by producers, consumers, and authorities to thwarter falsification. Several analytical …

In this work, front‐face fluorescence spectroscopy coupled with chemometric tools are used
for the monitoring of rapeseed, sunflower, extra virgin olive, and linseed oil. The oil samples …

The effects of citric acid-modified pH (pH 2.5, 2.75, 3, 3.5, 4, 4.5, 5, and 5.5) and a 30%
glucose–70% sucrose mixture (300, 400, 500, 600, 700, 800, 875, and 900 g/liter) on an …

The production of biscuit and biscuit-like products has faced many challenges due to changes
in consumer behavior and eating habits. Today’s consumer is looking for safe products …

The effects of pH and preservative agents such as sorbic acid (E 200), propionic acid (E 280)
and sodium benzoate (E 211), on Penicillium brevicompactum growth or growth–no-growth …

This study investigates the structure, physico-chemical and functional properties of yellow
lupin isolate protein (YLPI) obtained by different processes (conventional wet and purely …

The most common frauds carried out in different points of fish and fish product supply chain
concern the selling of freeze-thaw fish as fresh fish. Moreover, fluctuation of temperature …

In this study, the potentiality of front face fluorescence spectroscopy (FFFS) for the evaluation
of the quality of biscuits manufactured with butylated hydroxytoluene and pomegranate …