Journal of food science and technology
Sep 21, 2020
The influence of the concentration (5-20 mg/mL) of different cosolutes (sucrose and NaCl) on the rheological and thermal properties of concentrated Tara gum (TG) solutions (1.5-2.5% w/v) was investigated. Furthermore, the structural properties of the...
Journal of food science and technology
Sep 11, 2020
A simple, rapid and reliable extraction method for allulose content in jelly were optimized using response surface methodology. The extraction method was selected based on preliminary experiments, with a three-factor, three-level central complex desi...
Journal of food science and technology
Sep 5, 2020
The present work examined the biomedical value of red and yellow bell pepper extracts (YME and RME) in terms of antioxidant, antibacterial and anticancer activities by in vitro and virtual studies. The yield of extract was 3.49% for RME and 2.92% for...
Journal of food science and technology
Sep 4, 2020
Peanut and its processed products are recurrently contaminated with aflatoxins (AFs) which are of potential public health concern. Among the different types of AFs, Aflatoxin B1 (B1) is the most frequently detected in peanuts over the maximum level (...
Journal of food science and technology
Sep 1, 2020
Five different tea varieties (white, green, oolong, black and pu-erh) were infused, drained and used for kombucha production. Antioxidant capacity, total phenolic content and bioaccessibility values were determined. Extractable, hydrolysable and bioa...
Journal of food science and technology
Aug 18, 2020
The determination of curcuminoids in mixtures is more difficult due to their similar chemical structures as well as serious interferences, thus the complex pretreatments of samples and the optimization of experimental conditions are often required. H...
Journal of food science and technology
Aug 18, 2020
The aim of the present study was to optimise the extraction conditions of anthocyanins from strawberry fruits and incorporate them in yoghurt to achieve a natural coloration as well as enrich the product with antioxidants. The response surface method...
Journal of food science and technology
Aug 6, 2020
In this study, a laser node with power 1 W and wavelength 532 nm was used to reduce the membrane fouling and evaluate its effect on the efficiency of membrane clarification of pomegranate juice. The results showed that the permeate flux increased in ...
Journal of food science and technology
Jul 13, 2020
This study aimed at to formulate a food-grade nanoemulsion of tarragon essential oil (NEO) and investigate its antioxidant and antimicrobial properties. Oil in water NEO was formed by blending 10% of tarragon EO (TEO), 85% water, and a mixture of 5% ...
Journal of food science and technology
Dec 16, 2019
Production of wheat germ oil nanoemulsions (WGO), having 114.7 nm average zeta size, 0.144 PD index, 14.76 mV zeta potential value, were successfully carried out. TBARS, FFA, PV, CD, and CT tests, lipid nutritional quality indexes (AI, HH, PI, TI, EP...