Publications by authors named "Bertan L"
A creative approach to reducing food waste by reusing industrial cake waste can result in the development of a worldwide favorite snack. This study aimed to evaluate the potential of industrial cake wastes-basic mini cake (BMC), filled mini cake (FMC), and traditional mini cake (TMC)-as sustainable alternatives to wheat flour in producing ring-shaped cookies. After initial screening, FMC was upcycled at 10%, 15%, 20%, 30%, and 50% of wheat flour replacement for ring-shaped cookie processing.
View Article and Find Full Text PDFArticle Synopsis
- - This research focused on developing a quinoa-based beverage fermented with water kefir grains, examining how different concentrations of sucrose, inulin, and xanthan gum affect various properties like growth, pH, and alcohol production in the drink.
- - Two formulations from the study were analyzed for their nutrient content, microbial composition, and sensory perceptions, with the F8 formulation outperforming F1 in taste tests and displaying enhanced protein bioavailability after fermentation.
- - The study concluded that using quinoa extracts can create a nutritious beverage with potential market appeal, as fermentation positively impacted certain health-related compounds, despite observed reductions in some enzymes post-digestion.
This study aimed to produce and characterized active biodegradable packages by extrusion of cassava starch, biodegradable polyester, plasticizer, and acai extract (EA 0, 1, 2, 3 and 4%) and to evaluate its effects on extra virgin olive oil (EVOO) for 120 days. All analyses were performed at the beginning (day 0) and the end of the experiment (day 120). The oil was characterized for acidity index (IA), peroxide index (IP), thiobarbituric acid reactive substances (TBARS), conjugated dienes (CD), phenolic compounds (PC) and color parameters.
View Article and Find Full Text PDFThe influence of two common cooking methods, grilling and baking, on chemical composition, water retention, fat retention, cooking yield, diameter reduction, expressible water, color and mechanical texture of tilapia (Oreochromis niloticus) fish burgers was investigated. Texture analyses were performed using a Warner-Bratzler test. The fish burger had a softer texture with a lower shear force than other meat products reported in the literature.
View Article and Find Full Text PDFRegulations and standards must include the minimum requirements with respect to veterinary care, sanitation, handling, feeding, and housing. Part 1 of the Animal Welfare Act regulations was amended to update, clarify, and expand the list of definitions of terms and standards. Section 9 CFR, Part 1, contains definitions and deals with animal welfare, animal housing, dealers, exhibitors, research facilities, and humane animal handling.
View Article and Find Full Text PDF