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Edible flowers contribute to the increase of aesthetic appearance of food, they are used during the cooking preparation, but more often they are mentioned in connection with biologically active substances. This review summarizes current knowledge about the usage of edible flowers of ornamental...
Nutrition and health claims are used by the food and beverage industry to inform consumers about the beneficial health attributes of food products. With an increased awareness of the role of diet and health, consumers should not be misled with respect to nutritional or health attributes...
Since excess adiposity is thought to be responsible for the development of coronary heart disease, diabetes, cancers of several types, and other disorders, recommendations for reduced intake of dietary fats have generally been accepted. On the other hand, low-fat and fat-free diets are poor in...
Partially hydrogenated vegetable oils containing trans fatty acids (TFA) have been used in the food industry, due to its low cost compared with other fats and availability to extend the shelf-life of products, as well as to impart desirable characteristics to the food. A compilation of the...
Greater consumer demand for nutritious extruded food products with enhanced bioactive compounds has shifted research focus towards incorporation of bioactive rich ingredients with traditionally extruded starch materials. Recent research has highlighted the importance of bioactive compounds in...
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