Enrichment of Breadsticks with Flavoured Oils: Chemical Composition, Antioxidant Activity and Technological and Sensory Properties.

The present work compares the physical-chemical, organoleptic and antioxidant characteristics of breadsticks (Bs) prepared in the traditional way (BCs) with extra virgin olive oil (EVOO), and with mace (BMs), ginger (BGs) and turmeric (BTs) flavoured olive oil (FOO). Breadsticks' water activity (a), pH, moisture content (U.R.

Reuse of Almond Skin to Formulate a New Gluten- and Lactose-Free Bakery Product.

This work aimed to propose the reuse of processing waste from the Sicilian almond ( Batsch.) cultivar Tuono for the formulation of a new functional baked product (muffin) that is gluten- and lactose-free. Muffins were prepared using orange juice, rice flour, extra virgin olive oil, and enriched almond skin (3% and 6% /).

Evaluation of the Shelf Life of - Powder-Flavored Oils Obtained through the Application of Two Processes: Infusion and Co-Pressing Technology.

This work aimed to evaluate the impact of enrichment processing on the quality parameters, bioactivity and sensorial aspects of (mace)-flavored olive oil storage for one year. The mace powder was added to extra virgin olive oil through two different processes: immediately after crushing the olives by mixing mace (1% weight/weight (/)) with the olive paste (MAVOO-M) and by adding mace to extra virgin olive oil (C) (2% /) (MAVOO-I). A multi-analytical approach was applied to measure the main qualitative indexes, such as the free acidity, peroxide value and ultraviolet parameters.

Evaluation of the Shelf life of Ready-to-Eat Fresh Bamboo Sprouts () Packaged in a Modified Atmosphere or Vacuum: A Comparative Study.

During the last decades, the consumption of bamboo sprouts () has increased because they are considered a "superfood". However, this product is characterized by a short shelf life due to the deterioration in quality parameters. The aim of this study was to investigate the application of two modified atmosphere packaging (MAP) systems (MAP1: 2% O, 5% CO, 93% N and MAP2: 3% O, 7% CO, 90% N) to fresh-shelled ready-to-eat bamboo sprouts and compare these packaging systems with vacuum packaging during storage for 28 days at 4 °C using heat-sealable polyamide and polyethylene (PA/PE) trays.