Monthly Archives: January 2023

AP-179 – Generation of porous starch beads via a 3D food printer: The effects of amylose content and drying technique

Safoura Ahmadzadeh 1, Ali Ubeyitogullari 2 Affiliations 1Department of Food Science, University of Arkansas, Fayetteville, AR 72704, USA. 2Department of Food Science, University of Arkansas, Fayetteville, AR 72704, USA; Department of Biological and Agricultural Engineering, University of Arkansas, Fayetteville, AR … Continue reading →

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AP-178 – Extraction of High-Value Lipids and Phenolic Compounds from Sorghum Bran via a Sequential Supercritical Carbon Dioxide Approach

Arda Tuhanioglu and Ali Ubeyitogullari* ACS Food Sci. Technol. 2022, 2, 12, 1879–1887 Publication Date:November 24, 2022 https://doi.org/10.1021/acsfoodscitech.2c00266 Copyright © 2022 American Chemical Society Sorghum bran, containing high-value lipids and phenolic compounds, is an underutilized food processing byproduct. This study … Continue reading →

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