Modified Kithul (<i>Caryota urens</i>) Flour as a Plant Origin Stabilizing Agent in Drinking Yoghurt

Mesquite Gum as a Novel Reducing and Stabilizing Agent for Modified Tollens Synthesis of Highly Concentrated Ag Nanoparticles

The synthesis that is described in this study is for the preparation of silver nanoparticles of sizes ranging from 10 nm to 30 nm with a defined shape (globular), confirmed by UV-vis, SEM, STEM and DLS analysis. This simple and favorable one-step modified Tollens reaction does not require any special equipment or other stabilizing or reducing agent except for a solution of purified mesquite gum...

Safety aspects of genetically modified foods of plant origin

Rheological and Sensory Characteristics of Yoghurt-Modified Mayonnaise

Štern P., pokorný J., Šedivá A., Panovská Z. (2008): Rheological and sensory characteristics of yoghurt-modified mayonnaise. Czech J. Food Sci., 26: 190–198. Rheological and textural characteristics were studied in a set of 11 samples of yoghurt-modified mayonnaise at 15, 20, and 25°C. The rheometer Rheostress 300 was used to determine the static yield value, apparent viscosity, thixotropy, and...

Identification of lactic acid bacteria isolated from traditional drinking yoghurt in tribes of Fars province

Morphological, cultural, physiological and biochemical characteristics were employed to identify lactic acid bacteria (LAB), isolated from drinking yoghurt in different areas in Fars province, Iran. From 18 drinking yoghurt samples a total of 673 LAB positives were determined, in which 117 (17.38%) and 556 (82.62%) were identified as lactic acid cocci and lactic acid bacilli, respectively. Addi...

Synthesis of silver nanoparticles using a biosurfactant produced in low-cost medium as stabilizing agent