Structural and Physicochemical Properties of Starch from Rejected Chestnut: Hydrothermal and High-Pressure Processing Dependence.

The quality standards for the export of chestnuts generate large quantities of rejected fruits, which require novel processing technologies for their safe industrial utilization. This study aimed to investigate the impact of high-pressure processing (HPP) and hydrothermal treatments (HT) on the physicochemical properties of rejected chestnut starch. Chestnuts were treated by HPP at 400, 500, and 600 MPa for 5 min and HT at 50 °C for 45 min.

Optimization of fish gelatin drying processes and characterization of its properties.

Fish skin is a raw material used for gelatin production. It can satisfy consumers with specific socio-cultural and religious needs. Different technologies have been studied for drying gelatin.

Valorisation of rejected unripe plantain fruits of Musa AAB Simmonds: from nutritional characterisation to the conceptual process design for prebiotic production.

The increasing consumption of plantain fruits with specific quality standards generates high agricultural waste. This work aimed at valorising the rejected unripe pulp of Dominico-Hartón plantain fruits (Musa AAB Simmonds). The pulp was characterised physico-chemically, thermally and functionally.

Influence of grilling pretreatment and optimization of processing parameters on the physicochemical and microbiological quality of pirarucu fillet.

The demand for high-quality food products has promoted the study of techniques for its processing and conservation. The present research aimed to evaluate the influence of grilling pretreatment on the physical characteristics of pirarucu fillets and the heat transfer process by a computational modelling, and to optimize the process parameters. Before and after the process, the samples were analysed for microbiological, chemical and physical characteristics.