Journal of food science and technology
Apr 19, 2021
The effect of drum drying conditions on functional properties of a nutritious, gluten-free instant fermented (tarhana) soup which was developed for celiac people by a partial substitution of rice flour with mung bean flour (1:1, w/w) was investigated...
Journal of food science and technology
Mar 12, 2021
Worldwide there is great interest in producing low lactose milk and drinks, such as soy beverages, suitable for consumption by lactose-intolerant people. These products have different carbohydrate compositions, which affect quality indicators derived...
Journal of food science and technology
Jan 3, 2021
The optimal spray-drying conditions for manufacturing Japanese apricot ( Sieb. et Zucc.) juice powder (JAJP) using response surface methodology (RSM) were investigated. The optimization was performed using two independent factors, which are inlet air...
Journal of food science and technology
Nov 25, 2020
The sources of bioavailable vitamin B are limited, and most of them are animal-derived. a freshwater microalga, is known for immune system boosting, nutraceutical properties and presence of a natural form of vitamin B. The present study focused on t...
Journal of food science and technology
Nov 22, 2020
Distillation by-products of peppermint have not been considered for the valorization of bioactive compounds. In this study, by-products of peppermint after hydrodistillation, hydrosol and distilled leaves, were investigated followed by the most effec...
Journal of food science and technology
Nov 20, 2020
This study aimed to optimize the co-production of conjugated linoleic acid (CLA), exopolysaccharides (EPSs) and bacteriocins (BACs) by LA-5 in dairy food-grade by-product. The factorial design revealed that the significant factors were temperature, ...
Journal of food science and technology
Oct 23, 2020
In this study, direct detection of from liquid culture and enrichment broths containing foods was investigated by using MALDI-TOF MS. For determining the sole effect of food constituents on detection and accuracy of identification in enrichment brot...
Journal of food science and technology
Oct 12, 2020
In this study, some biological activities including antioxidant activity (DPPH radical scavenging activity, ABTS radical scavenging activity, and CUPRAC assay), DPP-IV enzyme inhibitory activity, and α-glucosidase enzyme inhibitory activity of peptid...
Journal of food science and technology
Sep 22, 2020
The antimicrobial activities of DC essential oil (EO) and hydroalcoholic extract (HE) were evaluated. The EO showed broad antimicrobial activity and its synergistic combination with nisin was tested. Major components of EO were nerolidol, beta-pinen...
Journal of food science and technology
Sep 22, 2020
Bingol is a famous region for honey in Turkey. The amount of phenolic substance is also considered important for the anticancer, antioxidant and antimicrobial properties of honey. Anticancer activity of honey extract was determined as the most effect...