دوره 13, شماره 4
مرور بر اساس
ارسال های اخیر
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Cold Plasma Pretreatment of Rosemary before Air Drying: Impact on Phenols, Flavonoids, Antioxidants and Antibacterial Properties
(مؤسسه پژوهشی علوم و صنایع غذاییResearch Institute of Food Science and Technology, 2024-12-01)In most drying method, the use of heat is a limiting factor. Thus, the nonthermal technology of cold plasma is used for preserving the food and herbs properties. In this work, the effect of cold plasma pre-treatment on ...
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Identifying the Sensory Characteristics and Determining the Consumer Acceptance of Torch Ginger (<i>Etlingera elatior</i>) Flower Tea
(مؤسسه پژوهشی علوم و صنایع غذاییResearch Institute of Food Science and Technology, 2024-12-01)The torch ginger flower is a promising beverage ingredient because of its abundant antioxidants and appealing sensory characteristics. Nevertheless, the inclusion of other organic substances can enhance the pungent odor ...
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Effect of <i>In vitro</i> Digestion on the Bioaccessibility of Antioxidants Capacity in Boiled and Brewed Bidara Leaf Tea (<i>Ziziphus spina-christi</i>)
(مؤسسه پژوهشی علوم و صنایع غذاییResearch Institute of Food Science and Technology, 2024-12-01)This study investigated how the total content of phenolic compounds, flavonoids, and antioxidant capacity change in bidara leaf tea after in vitro gastrointestinal digestion. The boiling and brewing tea treatment and ...
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Characterization of Collagen Extracted from Chicken and Duck Eggshell Membrane
(مؤسسه پژوهشی علوم و صنایع غذاییResearch Institute of Food Science and Technology, 2024-12-01)The source of collagen which is widely used comes from animal sources. It is necessary to look for sources of collagen from other materials. The objective of this research was to analyze the characteristics of collagen ...
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Effect of African Yam Bean and Carrot Flour Blends Supplementation on the Physicochemical and Microbial Quality of Malted Pearl Millet Flour
(مؤسسه پژوهشی علوم و صنایع غذاییResearch Institute of Food Science and Technology, 2024-12-01)This study evaluated the quality of composite flours produced from malted pearl millet, African yam bean and carrot flour. The ingredient optimization was carried out and the sixteen runs were generated using the design ...
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Effect of Storage Conditions on Astaxanthin and Total Microbial Count of Dried Sergestid Shrimp (<i>Acetes species</i>) Product
(مؤسسه پژوهشی علوم و صنایع غذاییResearch Institute of Food Science and Technology, 2024-12-01)One of the important components of Sergestid shrimp is astaxanthin, which brings many health benefits to humans such as antioxidant protection, prevent cancer and immune system enhancement. However, a limited understanding ...
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Enhancing White Pand Bread Excellence: Optimizing Dough Properties and Quality using Wheat and Extruded Cassava Flour Blends
(مؤسسه پژوهشی علوم و صنایع غذاییResearch Institute of Food Science and Technology, 2024-12-01)Abstract: This study investigated the effects of substituting wheat flour with extruded cassava flour (ECF) at different levels (0, 5, 10, and 15%) and non-extruded cassava flour (NECF) at 10%, as well as the application ...
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Investigation of Antioxidant Potential of the Ethanolic Extract from <i>Nelumbo Nucifera</i> by Immersion and Ultrasound-assisted Extraction Techniques
(مؤسسه پژوهشی علوم و صنایع غذاییResearch Institute of Food Science and Technology, 2024-12-01)Bioactive compounds such as antioxidants play a fundamental role in human health and nutrition. Furthermore, aquatic plants are considered a valuable and appropriate resource of antioxidants. Nelumbo nucifera is one of the ...
