Removal of Green Flavor from Ripened Butter Cultures

Removal of bromocresol green from aqueous solutions using chitin nanofibers

Influence of soybeans on the flavor of milk, cream, and butter, and on the body and texture of butter.

Effect of Maturity Stage of Olive Fruit on Quality of Olive Products

This is the first-ever study conducted to standardize the maturity stage of olive fruit for development of olive murabba. Olive fruit was harvested at three different maturity stages including lemon green, semi-ripened and fully ripened stages for postharvest processing. Most prominent quality parameters of the product were studied for all maturity stages. Olive productprepared from semi-ripene...

Omics-Based Insights into Flavor Development and Microbial Succession within Surface-Ripened Cheese

In this study, a young Cheddar curd was used to produce two types of surface-ripened cheese, using two commercial smear-culture mixes of yeasts and bacteria. Whole-metagenome shotgun sequencing was used to screen the microbial population within the smear-culture mixes and on the cheese surface, with comparisons of microorganisms at both the species and the strain level. The use of two smear mix...

Photocatalytic Removal of Malachite Green Dye from Aqueous Solutions Using Halloysite–TiO2 Nanocomposite

 Background and purpose: Malachite green is one of the most widely used dyes in various industries, aquaculture, and fungicides. The residues have adverse effects on environmental and human health and should be removed from the effluent before discharging to the environment. The purpose of this study was to investigate the efficiency of photocatalytic process using halloysite-titanium dioxide n...