The aim of this study is to evaluate the effects of thermal processing of virgin olive oil, canola and frying oil on chemical oxidative indices (peroxide, p-anisidin value and oxidative stability), acid value and ...

Both synthetic and natural antioxidants are using in the food industries. The evaluation of the former showed its potential carcinogenic effects. So, different studies focused on natural materials as the rich source of ...

Replacement with the cheaper animal fats or vegetable oils is conventional in milk through direct incorporation or homogenization of skimmed milk with less expensive foreign fats. The main objective of the present study ...

Poultry meat is a susceptible product for growth of spoilage and pathogenic microorganisms. The shelf life extension of raw poultry meat is a challenge in food industry. In this research, the combined effect of dipping in ...

Using biocomposites containing wheat straw (WS) and synthetic polymers like polyethylene (PE) has gained tremendous popularity, but its application in the packaging industry is not substantial. Due to the prevalence of raw ...

The aim of this study was to produce the ice cream with potential antidiabetic effects by addition of pistachio peel extract (PPE) (0, 10, 20 and 30% on dry matter basis). The properties of produced ice creams such as ...

In this study, the effect of infrared (IR) on decontamination of Bacillus cereus in cardamom seeds were determined at difference IR radiation powers (100, 200, and 300 W), different sample distances from radiation ...

Aloe vera gel is widely used as a functional ingredient in food processing. This gel is very unstable due to its high water activity. Drying process can be used to obtain shelf stable products. Response surface methodology ...

In this study, the effect of basil seed gum (BSG) on the stability and rheological properties of egg white albumin (EWA) emulsions was investigated. A constant amount of EWA (0.5% w/v) and different concentrations of BSG ...