Browsing by Author "Haddarah, Amira"
Now showing items 1-16 of 16
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3D printing technology: The new era for food customization and elaboration
(2018-05-01)
Article
Restricted access - publisher's policyDigitalizing food using 3-Dimensional (3D) printing is an incipient sector that has a great potential of producing customized food with complex geometries, tailored texture and nutritional content. -
Are citric acid-iron II complexes true chelates or just physical mixtures and how to prove this?
(2023-01-15)
Article
Open AccessAlthough mineral chelates are widely produced to be used as food fortifiers, the proof that these complexes are chelates is still missing. In our present work, iron II complexes using citric acid in different ratios are ... -
Assessing mechanical and rheological properties of potato puree: Effect of different ingredient combinations and cooking methods on the feasibility of 3d printing
(2020-01-01)
Article
Open AccessThe effects of agar, alginate, butter, olive oil, and carrots on the mechanical and rheological properties of potato puree prepared by two different cooking methods (microwave heating (MP) and boiling (BP)) were investigated ... -
Assessing the microstructural and rheological changes induced by food additives on potato puree
(2018-02-01)
Article
Open AccessThe effects of agar, alginate, lecithin and glycerol on the rheological properties of commercial potato puree were investigated and interpreted in terms of starch microstructural changes, and the applicability of the ... -
Characterization of food additive-potato starch complexes by FTIR and X-ray diffraction
(2018-09-15)
Article
Open AccessFourier-transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) techniques were used to study the effect of four food additives, agar, alginate, lecithin and glycerol, at three different concentrations, 0.5, 1 ... -
Consumerss willingness to pay for snacks enriched with insect protein: A heckman sample selection approach
(2023)
Conference lecture
Open AccessHigh-protein snacks appeal to consumers seeking to increase the protein intake in their diet. The high environmental impact of conventional protein sources is urging the need to explore more sustainable alternatives such ... -
Derivation of a no significant risk level (NSRL) of acrylamide in potato-based synthetic models and validation by NIR spectroscopy
(Elsevier, 2024-03-08)
Article
Open AccessThe composition of raw potato-based products, mainly sugars and amino acids, plays a vital role in acrylamide formation after thermal treatment. The aim of the present study was to derive a No Significant Risk Level (NSRL) ... -
Formation, mitigation, and detection of acrylamide in foods
(Springer Nature, 2022-01-01)
Article
Open AccessAcrylamide is classified as a toxic food contaminant, and it is formed in carbohydrate rich food when heated>120 °C through the Maillard reaction. The main parameters that affect acrylamide formation in foods are the ... -
Impact of amino acids and sugars after thermal processing on acrylamide formation in synthetic potato models and real potatoes
(John Wiley & sons, 2023-11-15)
Article
Open AccessAmino acids and sugars, along with the thermal processing, are considered the main parameters to control acrylamide formation in fried potatoes. To evaluate which of these parameters had the greatest influence, 10 synthetic ... -
Impact of covid-19 pandemic on willingness to consume insect-based food products in Catalonia
(2021)
Conference lecture
Open AccessEdible insects are among the novel sustainable sources of protein in the West. The impact of COVID-19 on the willingness to consume (WTC) jam and yogurt enriched with insect ingredients was analyzed. A questionnaire was ... -
Impact of COVID-19 pandemic on willingness to consume insect-based food products in Catalonia
(2021)
Conference lecture
Restricted access to the UPC academic communityFood and drinks enriched with insect ingredients have started appearing on the European market since 2014 and have significantly increased since 2018. According to the Global New Products Database (GNPD) of Mintel©, the ... -
Impact of COVID-19 Pandemic on Willingness to Consume Insect-Based Food Products in Catalonia
(2021-04-08)
Article
Open AccessEdible insects are being considered as a sustainable source of protein and are continuously appearing in markets in the West. The impact of COVID-19 on the willingness to consume (WTC) two products enriched with insect ... -
Impact of mechanical and microstructural properties of potato puree-food additive complexes on extrusion-based 3D printing
(2018)
Article
Open AccessThis paper studies the applicability of extrusion-based 3D printing for constructing novel shapes from potato puree and the effects of four additives (agar, alginate, lecithin, and glycerol) added separately at three ... -
Organoleptic characteristics of high-protein snacks with novel and sustainable ingredients: Cricket flour and carob powder
(John Wiley & sons, 2024-01-01)
Article
Open AccessTo fulfill consumer trends in sustainable and healthy food choices, this study explored the application of edible insects and carob powder as sustainable and nutritious ingredients in developing a high-protein snack, known ... -
Study the interaction of amino acids, sugars, thermal treatment and cooking technique on the formation of acrylamide in potato models
(Elsevier, 2023-05-15)
Article
Open AccessThis study unveiled the effect of the suspected precursors of acrylamide (asparagine, glutamine) combined/ separated with different formulations of glucose, fructose, and sucrose. To better understand the interaction between ... -
The effect of borage, ginger and fennel extracts on acrylamide formation in French fries in deep and electric air frying
(2021-02)
Article
Open AccessThe aim of this study was to evaluate the effect of three Lebanese wild plant extracts on acrylamide (AA) content in French fries, and to investigate the impact of air frying (AF) and deep frying (DF) techniques against ...
