Different methods are used to improve the quality of meat, one of which is to add proteolytic enzymes to the meat and tenderize it, thereby increasing the solubility of its proteins. Physical and chemical methods tenderize ...

Butter is the product of milk fat, sometimes adulterations occurs with low-cost animal fat, which affects food safety and quality. The aim of this study was to evaluate the authenticity of butter in combination with bovine ...

Food should contain enough amino acids to grow and maintain human health. For all practical purposes, the nutritional value of protein food is defined by its basic amino acid composition. In the sugar industry in particular, ...

Biological adsorption of heavy metals is an effective process for removing heavy metals from aqueous solutions. In this study, the adsorption properties of non-viable Phanerochaete Chrysosporium biomass are studied for ...

Pasta is a product of wheat flour, which is one of the most important cereal products in the world. While pasta contains 11-15% protein, it is deficient in the amino acids lysine and threonine. Therefore, the objective of ...