ABSTRACT: In this study, an analytical method is developed to determine 15 polycyclic aromatic hydrocarbons (PAHs) in olive and refined pomace olive oils using HPLC coupled with a fluorescence detector. The standardised ...

ABSTRACT: This paper presents the results of studies concerned with the preparation of fresh food foams based on egg white and various hydrocolloids including Iranian gum tragacanth, guar and xanthan gums at different ...

ABSTRACT: Due to the importance of essential oils and their use in various industries, the essential oils of four types of citrus consisting of orange (C. sinesis), tangerine (C. reticulate), sweet lemon ...

ABSTRACT: This study was aimed at probiotication of tomato and carrot juices using Lactobacillus plantarum, Lb. fermentum, Lb. casei, Lysinibacillus sphaericus and Saccharomyces boulardii. To ...

ABSTRACT: In this study the reliability of using response surface-neural network method to predict the osmotic dehydration properties of crookneck squash has been investigated. In order to carry out this project, the osmotic ...

ABSTRACT: Fermented cucumber is a traditional lactic acid fermentation that is related to the presence of microorganisms. In this study, the use of suitable L. plantarum starter culture with L.bulgaricus ...

ABSTRACT: Mustard is a natural multi-functional additive with strong hot flavor. In this research, powdered yellow mustard (Sinapis alba) was heated by 21 different thermal processes, statistically designed by ...

ABSTRACT: In this research, the functionality of sweet Basil seed powder (Ocimum basilicum L.) on Buguette bread quality and its potential application in retarding the staling process has been studied. Three different ...