Our main goal in this project is to study the causes and finding solutions for both the hydrolytic and the oxidative rancidity that can be produced during condensed yoghurt production. The re pasteurization of the pasteurized milk and the addition of different types of antioxidants (ascorbic acid and propyl gallate) were used to achieve this goal. Chemical, physical, microbial and sensory tests...

gundelia tournefortii l. is a well known plant in mountains of iran and is found all over the country. it traditionally has some medicinal applications. in this research, gundelia tournefortii l. seed was studied as a source of edible oil. oil was extracted with immersion method using diethyl ether as a solvent. acidity, saponification, ester, iodine, peroxide and refractive indices, average mo...

A new experimental laboratory-scale photodegradation reactor has been developed to study the effects of UV-irradiation detoxification on physicochemical properties of peanut oil based on the photogradation efficiency of aflatoxin B1. The color, acid value, peroxide value, and unsaturated fatty acids were determined at different irradiation times (0, 5, 10, 20, and 40 min). The results showed th...

In the present study, sunflower oil was used as extracting solvent for carotenoids and other lipophylic compounds from tomato by-products at 2.5% 5.0% (w/v) carotenoid-enriched oils were further in manufacturing of soy milk mayonnaise. An addition basil essential 0.05% (v/v) mayonnaise also investigated. Color parameters, pH, acid, peroxide values, well lipid oxidation measured by TBARS values ...

BACKGROUND Iron-deficiency anemia is the most common nutritional problem in Thailand and many developing countries. One of the most sustainable and cost-effective strategies for combating iron deficiency is fortification of staple foods with iron. OBJECTIVE In this study, the feasibility of fortifying instant noodles with different forms of iron fortificants (ferrous sulfate [FS], ferric sodi...

consumption of food containing cholesterol and saturated fatty acids such as butter can increase serum cholesterol and cause cardiovascular diseases. therefore many efforts have been done for decreasing these constituents in foods. in this study, hazelnut and walnut powders were added to butter samples in amounts of 0 (not enriched sample), 10, 20 and 30% for evaluation of chemical characterist...

Effects of gamma irradiation and storage time on the Chemical and Sensory quality of ostrich meat stored at 4 ̊C were evaluated in this study. Irradiation increased (P<0.05) the intensity of lipid oxidation, irradiation odor and loss of color and sensory quality in aerobic packages. No significant differences in pH value of ostrich meat were observed due to irradiation. Considering the sensory a...

Abstract The present study aimed to evaluate the effects of barley malt pomace addition on characteristics fresh pork sausages over 10 days storage. Four sausage formulations were elaborated, one with no (control formulation), and other three elaborated 3%, 6%, 9% pomace. submitted physicochemical analyses determine ash, moisture, protein, lipid, carbohydrate, raw fiber contents, water activity...

Aim: The aim of this in vitro study is to evaluate the change in color and shear bond strength of enamel bleached with different concentrations of carbamide peroxide and green tea extract solution. Materials and Methods: The specimens are grouped as follows:Group –A: 16 % carbamide peroxide,Group –B: 16% carbamide peroxide & green tea extract, Group –C: 21% carbamide peroxide, Group -D: 21% car...

The aim of the current study was to find out effect adding different levels lemon extract chicken meatballs. Fresh incorporated into freshly prepared meatball and compared with 0.01 % beta hydroxyl toluene (BHT) control (without antioxidant). For this purpose, samples were divided four treatment groups; viz. T0 (Control), T1 (0.01% BHT), T2 (0.5 extract) T3 (1 extract). conducted in completely ...