In November 2018 severe downy mildew infection was observed on summer savory plants in Kermanshah Province, Iran. Leaves infected displayed chlorosis-browning the upper surfaces and abundant dark gray-brown sporulation of asexual morph lower surfaces. Based morphological characteristics molecular analyses using ITS-1 ITS-4, species identified as Peronospora saturejae-hortensis. The nucleotide s...

The cortical processing of umami shows what makes it pleasant and appetitive. The pleasantness of umami reflects and is correlated with processing in the secondary taste cortex in the orbitofrontal cortex and tertiary taste cortex in the anterior cingulate cortex, whereas processing in the primary (insular) taste cortex reflects physical properties such as intensity. However, glutamate presente...

The extraction of baru oil from almonds, generates the partially defatted cake. use this coproduct in bakery products reduces wastage materials and nutrients, thereby improving nutritional aspects, contributing to a sustainable environment. aim study was characterize physico-chemical properties crackers made with cake as partial substitutes for olive wheat flour, respectively. formulations pres...

Olestra is a zero-calorie fat replacement intended to replace 100% of the fat used in the preparation of savory snacks. Olestra can affect the absorption of other dietary components, especially highly lipophilic ones, when ingested at the same time. The potential effects of olestra on the absorption of essential fat-soluble and water-soluble dietary components have been investigated in pigs and...

Olestra is a zero-calorie fat replacement intended to replace 100% of the fat used in the preparation of savory snacks. Olestra can affect the absorption of other dietary components, especially highly lipophilic ones, when ingested at the same time. The potential effects of olestra on the absorption of essential fat-soluble and water-soluble dietary components have been investigated in pigs and...