Skip to main content

Type at least 3 characters

3 articles

No matches to your query could be found. Try another search term.
No matches to your query could be found. Try another search term.

articles

Original Research

Published on 26 Jan 2026

Role of broccoli flower powder as a novel plant-based ingredient in the development of the dumpling

in Food Product Design

Kentaro Kawata
Dewey H. Thomas
Brandon W. Simmons
Kathryn E. Hinger
Fidele Benimana
Anand Mohan

Frontiers in Food Science and Technology

doi 10.3389/frfst.2025.1695466

668 views

Review

Published on 30 Jun 2025

Plant-based milk substitutes: sources, production, and nutritional, nutraceutical and sensory qualities

in Food Product Design

Emmanuel Anyachukwu Irondi
Hope Tomiloba Aina
Yunus Temitayo Imam
Abigael Odunayo Bankole
Arinze Favour Anyiam
Abdulazeez Olamilekan Elemosho
Babajide Kareem
Titilayo Oluwayemisi Adewumi

Frontiers in Food Science and Technology

doi 10.3389/frfst.2025.1593870

8,185 views
5 citations

Original Research

Published on 05 Nov 2024

Quality evaluation of innovative buttermilk biscuits produced from orange-flesh sweet potato flour infused with coconut

in Food Product Design

Ronnie Ramsaran
Vidya de Gannes
Gaius Eudoxie

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1467839

3,496 views
2 citations