In this study the bacterial growth inhibitory activity of peptide fragments produced from goat's milk whey proteins by enzymatic hydrolysis using trypsin, ficin and a combination of both was investigated. Goat's milk whey ...

The effects of dough fortification with different amounts of gluten and full fat soya flour on the quality of spaghetti were investigated. Rheological properties of dough, quality and sensory characteristics of spaghetti ...

Milk-based espresso coffee is one of the most popular beverages. Foam is an essential quality characteristic for this beverage. Foam formation and stability is mainly related to the milk composition. In this study the ...

Stevia rebaudiana Bertoni, is an ancient perennial shrub of South America, with great potential as a crop for the production of high-power natural sweetener. Due to its chemical composition and content of the phytochemical ...

Oxidative and microbiological degradations are the main factors that determine the quality of food and the shelf life. Color and moisture stability are important quality attributes that contribute to meat shelf life, ...

The antioxidant activities of TBHQ, BHT and tocopherol mixtures at different concentrations (0, 100, 200, 400 mg/kg) have been evaluated by the application of Differential Scanning Calorimetry (DSC) and Rancimat apparatus. ...

In this study, antimicrobial activity of chitosan and whey protein isolate edible films incorporated with different concentrations of zataria multiflora Boiss essential oil ;ZEO (1%, 2%, 3% and 4% v/v) and zataria multiflora ...

Milk proteins provide a natural source of bioactive peptides with potential health benefits and applications in the food industry. The release of these peptides from milk proteins is achieved either by hydrolysis using ...

Functionality of Marve seed gum (Salvia Macrosiphon Boiss) on rheological properties and staling of Baguette bread have been studied. Three different concentrations of 0.1 %, 0.5% and 1% (w/w, flour basis) were applied and ...