Fiber Citrus® Scientific Development Team, Autor em Fiber Citrus

BakeSave®: Moisture Retention and Water-Mobility Control to Reduce Staling and Preserve Softness in Baked Goods

By: Fiber Citrus® Scientific Development Team Introduction Bakery products are judged by freshness and texture. Yet moisture migration and structural

VegSave®: Water–Fat Retention and Juiciness Engineering in Plant-Based Burger Matrices

By: Fiber Citrus® Scientific Development Team Introduction Plant-based meat alternatives are expanding rapidly, but consumer repeat purchase depends on sensory

MeatSave®: Water–Fat Retention and Yield Protection in Reduced-Fat Burgers Through Functional Matrix Structuring

By: Fiber Citrus® Scientific Development Team Introduction The processed meat market continues to expand, driven by convenience formats and consumer

PupSave®: Thermal-Stable Matrix Structuring to Reduce Breakage and Improve Pellet Integrity in High-Temperature Extruded Pet Food

By: Fiber Citrus® Scientific Development Team Introduction Dry extruded pet food must remain physically stable from production to consumer use.

NutriSave®: A Colloidal Structuring Platform for the Next Generation of Supplements and Functional Nutrition

By: Fiber Citrus® Scientific Development Team Introduction The global supplements market is expanding rapidly, and product expectations are evolving. Consumers

BevSave®: Colloidal Sequestration of Limonin to Reduce Bitterness in Reconstituted Orange Juices

By: Fiber Citrus® Scientific Development Team Introduction Bitterness is one of the most recurrent sensory defects in reconstituted orange juices.