Tag: Food Science
Agrifood byproducts are described as valuable resources for sustainability
Review of agrifood by-product valorization pathways for extracting bioactive compounds and advancing sustainable food systems through pharmaceutical, food, packaging, and cosmetic applications.
Thermal treatments changed black wheat flour properties and digestibility
—
in Food scienceStudy on thermal modifications of black wheat flour examining effects on structure, digestibility, and functional properties using microwaving, roasting, and heat fluidization.
Younger students wasted more food on average
Study of 17,144 school plates in Latvia reveals younger primary students waste more food than older secondary students in standardized catering, suggesting age-based portion adjustments could.
Anthocyanin profiles differ across blueberries, raspberries, and resistant grapes
UHPLC/Q‑TOF profiling identified 35 anthocyanins across blueberry, raspberry, and two fungal‑resistant red grape varieties, revealing distinct glycosylation and acylation patterns.
