Thermal properties of different types of starch: A review.

Starch is present in high amount in various cereals, fruits and roots & tubers which finds major application in industry. Commercially, starch is rarely consumed or processed in its native form, thus modification of starch is widely used method for increasing its application and process stability. Due to the high demand for starch in industrial applications, researchers were driven to hunt for new sources of starch, including modification of starch through green processing.

Partially defatted tomato seed flour as a fat replacer: effect on physicochemical and sensory characteristics of millet-based cookies.

Abstract: Fat is an essential component for cookies structure and sensory attributes, but there is a necessity to replace or mimic fat in order to prevent lifestyle diseases. Hence, this study investigated the effect of industrial by-product, i.e.

Recent advances in Surface Plasmon Resonance (SPR) biosensors for food analysis: a review.

Food safety is the prime area of concern that builds trust. With the prevailing advancements, it has become facile to ensure safety in almost all aspects. Technology has grown from tedious lab techniques to modern chromatographic techniques and immunoassays, progressed with more precise and rapid sensing through the advent of Biosensors.