physicochemical, sensory and microbial characteristics of baguette containing aloe vera gel powder during storage
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Effects of Echinophora platyloba on Microbiological, Physicochemical and Sensory Characteristics of Pickled Cucumbers During Storage
Background and Objectives: By increasing consumer demands for food products with no chemical preservatives, use of natural preservatives such as herbs with antioxidant and antimicrobial characteristics as well as effects on physicochemical and sensory characteristics of the products is increasing in food industries. Therefore, the objective of this study was to investigate effects of Echinophor...
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The aim of this study was to investigate the effects of starters and storage temperature (4 ºC, 25 ºC) onmicrobiological and physicochemical properties, volatile compounds and sensory evaluation of kefir.Kefirs produced by KFA and Chr. Hansen starters were stored at 4 ºC and 25 ºC for 40 days. pH andacidity at 4 ºC did not change (p ≥ 0.05), while at 25 ºC pH and total solid decreased as well a...
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Nowadays, in many developed societies, consumer health awareness towards the role of food in human health and nutrition has been considerably increased. Regarding the biological role of food components on human health, consumers are interested in consuming food products with an improved functionality. Non-dairy probiotic drinks are considered as functional foods. The purpose of this study is to...
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The aim of the present study was to investigate the effect of addition of soymilk on physicochemical, microbial, and sensory characteristics of milk fermented with Lactobacillus acidophilus. Soybeans were blended 1:5 w/v with distilled water. The prepared soymilk was added to milk in combinations of 20%, 40%, and 60%. Milk was used as the control. All the samples were sterilized and fermented w...
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Background and Objectives: Use of aloe vera gel in dairy industries is important for increasing quality of dairy products. In the present study, effects of aloe vera gel with inulin and whey powder on survival of probiotic bacteria, rheological and sensory characteristics of yogurt were investigated. Materials and Methods: Low-fat (1.5%) probiotic yogurts were prepared from pasteurized milks, ...
متن کاملCosmetic Attributes of Aloe vera L. Gel
Aloe vera L. (syn. A. barbadensis Miller.) is a perennial succulent plant belonging to the Liliaceae family. The plant is known traditionally as the “healing plant” and is claimed to possess wound-healing, burn-healing, immunomodulatory, anti-inflammatory, anti-oxidant, antiallergic, anti-diabetic, and UV protective properties. Due to these therapeutic properties A. vera is being used in a vari...
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عنوان ژورنال:
پژوهش های صنایع غذاییجلد ۲۵، شماره ۲، صفحات ۲۴۹-۲۵۸
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