Formation and structure of whey protein heat-induced gels (100 mg mL-1) through heat treatment at 80 °C and pH modifications at three pH values of acidic (2), isoelectric (5.6) and neutral (7) were ...

In order to measure the effect of antibacterial nano-covers, the direct contact of covers with meat products mixture was used as a control. Samples were contaminated with standard strains of gram-negative Escherichia ...

Researchers have revealed many novel applications for plum and raisin products as functional natural bakery ingredients. Raisin and plum concentrate were incorporated into the bread formulation at different concentrations ...

In this research, an industrial spray dryer was used and the effects of atomizer speed on the physicochemical properties of milk powder, the textural and sensory characteristics of white cheese made from this milk powder ...

Protein hydrolysate is highly regarded as a source of naturally occurring antioxidant peptides. The purpose of this study was to investigate the effect of Ultrasonic (Frequency, 20 KHz; Amplitude, 50%; Time, 30 min) and ...

Lemon essential oils (LEOs) as a bioactive compound with antioxidative potential are used as safe additives in foods. However, this compound is sensitive to light, oxidation, and processing in order to solve this problem ...

Dried carrot pomace (DCP) may be used as a thickening, coloring agent and also a carotenoid-fiber enriched component in food products formulations. The main objective of this study to investigate the effect of DCP from ...

Quality of minced silver carp (Hypophthalmicthysmolitrix) with gum arabic encapsulated with 1 and 1.5%( w/w) and rosemary extract (RE) (1 and 1.5% w/w) stored at 4˚C was studied chemically (peroxide value and total ...