Mayonnaise is a semisolid emulsion that is made by mixing oil with mustard, egg yolk, vinegar and is sensitive to spoilage due to its high polyunsaturated fatty acids content. The amount of oil and egg yolk added, viscosity, ...

The present study was performed to evaluate the influence of solvent polarity on antioxidant and radical scavenging activity of the extracts of red onion skin. Extracts were obtained using sequential extraction method with ...

The thin-layer drying behavior of Grapefruit slices is experimentally investigated in a convective dryer and the mathematical modeling by using thin-layer drying models is performed. In the present study, tests were conducted ...

The vast numbers of studies and research works have been carried out concerned with various methods to identify and detect the origin of vegetable oils. Although all have been approved and applied but due to time and ...

Sugarcane being a rich source of nutrients containing, phytocompounds, unique taste and aroma, where unrefined sugars (e.g. Panela) is produced from it. Panela is non-centrifugal cane sugar (NCS), a high carbohydrate-content ...

Malt and jujube are products with high nutritional value and wonderful medicinal properties. In order to benefit from the unique properties of both materials and to resolve problems related to malt soft drinks the production ...

The aim of present study was to produce functional ice-cream using chicory, clove and pomegranate peel extracts and investigate the antioxidant activity, physicochemical and sensory properties of the extract.The alcoholic ...

Stress relaxation has traditionally been employed as one of the principal means for measuring the viscoelastic behavior of foods. The objective of this study was to determine the texture profile analysis and stress relaxation ...