Nowadays many studies have focused on food waste. With an expanding population and a wide variety of foods, the sector is always expanding. In addition to production, there also increase in development These wastes result economic difficulties, environmental damage, loss priceless chemical components. The processing fruits vegetables generates most Quince fruit that difficult consume directly u...

Drilling mud is a necessary component of drilling operations. There have been notable attempts to enhance the filtration and rheological properties increase cutting carrying capacity water-based (WBM) using nanoparticles (NPs). This study investigates how varying Al2O3 concentrations affect fluids. In this study, different muds were produced bentonite (2.8g) without nanoparticle, 50% (1.4g) Al2...

Pear pomace powder (PPP), xanthan gum (XG), and their combined effect on batter rheology, pasting properties, the quality parameters of quinoa-based gluten-free cupcakes (GFC) were investigated. The water-retention capacities flour blends, batters’ rheological blends’ properties analyzed characteristics GFCs determined. addition XG to formulation led an increase in peak viscosity, final breakdo...

Three Moroccan citrus peels, such as orange, lemon, and bigarade, were chosen to extract the pectin using Box Behnken Design. At a temperature of 90 °C, pH = 1.5, extraction time 120 min, high yield was recorded with 28.57, 26.86, 26.55% for lemon (LPP), bigarade (BPP), orange (OPP) peel pectins respectively. The extracted have less branched linear structure GalA contents BPP (86.0 mol%), LPP (...

The physicochemical, rheological, aroma, and sensory properties of spreadable processed cheese supplemented with chia, quinoa, teff seeds were evaluated. changes in proximate composition, color values, rheological parameters, volatile profile, sensory, microbiological the samples stored at 4 °C for 90 days assessed. Significant differences initial contents dry matter, protein, fat observed amon...

The proposed study aims to develop and optimize a topical formulation with Castanea sativa shells extract considering the concept of Quality by Design, focusing on planned development that consider vulnerabilities entire process through risk analysis tools design experiments (DoE). A Box–Behnken three factors levels was used as statistical tool for execution DoE response surface methodology res...

Lasiodiplodan, a (1→6)-β-d-glucan, is an exopolysaccharide with high commercial value and many applications in food, pharmaceuticals, cosmetics. Current industrial production of β-glucans from crops mostly by chemical routes generating hazardous toxic waste. Therefore, alternative sustainable eco-friendly pathways are highly desirable. Here, we have studied the lasiodiplodan sugarcane bagasse (...

One dimensional flow with heat transfer of a pseudoplastic fluid between two infinite horizontal parallel plates is investigated. The thermophysical properties of the fluid are assumed to be constant and numerical solution using the finite element method, along with the corresponding exact solution for the fluid velocity and the fluid temperature is obtained. The effect of variation of the gove...

Purpose: To formulate the water in oil (W/O) emulsion of corn silk (CS) extract and to evaluate its stability at various storage conditions. Methods: Ethanol CS extract was prepared using maceration (cold) technique. A 4 % CS emulsion was prepared using varying concentrations of liquid paraffin, ABIL EM90 and water. The formulations were kept at 40 C for 28 days and to screen out the less stabl...