Atlantic horse mackerel (Trachurus trachurus) fillets were coated by gallic acid and chitosan solutions, including nanoparticles, fish quality shelf life assessed during chilled storage for 13 days. All chitosan-containing coatings decreased microorganisms’ growth in more than 2 log cycles up to late stages; however, those with nanoparticles resulted be effective, probably due a greater contact...

Here, we investigated the physicochemical and storage characteristics of Tteokgalbi using n-3 fatty acid-enriched pork (n-6/n-3 ratio: 3.220) explored effects treatment with watermelon radish powder (W; 0–4%). groups were prepared 0% W (control (CON)), 1% (W1), 2% (W2), 4% (W3), or 0.05% ascorbic acid as a reference (REF) treatment. addition to increased moisture ash contents water-holding capa...

A series of arylidine barbituric acid derivatives was synthesized by Knoevenagel condensation reaction of aromatic aldehydes with barbituric acid or thiobarbituric acid using dodecylbenzenesulfonic acid as a Brønsted acid-surfactant catalyst in aqueous media. Regardless of the nature of the substitution (electron-donating and -withdrawing), all the reactions were completed within 15-65 min in w...

A series of arylidine barbituric acid derivatives was synthesized by Knoevenagel condensation reaction of aromatic aldehydes with barbituric acid or thiobarbituric acid using dodecylbenzenesulfonic acid as a Brønsted acid-surfactant catalyst in aqueous media. Regardless of the nature of the substitution (electron-donating and -withdrawing), all the reactions were completed within 15-65 min in w...

All the chemicals used in the present study were of analytical grade and were obtained from standard companies. ELISA plates, tissue culture plates (96 /8 well), culture dishes, Serological plates, Roux culture bottles, 0.2μm sterile syringe filters (non-pyrogenic). DMBA (7,12-Dimethylbenzylanhracene), TPA (12-O-tetradecanoylphorbol13-acetate), RPMI 1640 (Rose Well Park Memorial Institute Lab n...

roasting has considerable effects on the quality of cream made of nuts. in this study, the roasting conditions of walnut kernels were optimized based on the stability parameters of the produced cream. temperatures of 100-150°c for 10-30 minutes were used to roast walnut kernels. the amount of oil separation, peroxide, acidity and thiobarbituric acid values of the cream, as well as color paramet...