The microbial compositions, quality characteristics, and structural changes in fresh brown rice noodles (FBRN) during storage were investigated. Total plate count mold yeast counts increased while the pH decreased storage. Metagenomic sequencing revealed that composition of FBRN changed throughout A comprehensive investigation variation lipid content demonstrated hydrolytic rancidity was respon...

pistachio nut is one of the most important export crops in iran. for prevention of rancidity and to ensure good quality, pistachio must be harvested in a short time and be prepared for drying in 24h.the ohadi variety of iranian raw dry pistachio nuts was selected for the experiments. instrumental hardness and sensory characteristics of pistachio nuts such as: flavor , texture and total acceptan...

Presently herbal sunscreens are widely used by almost everyone on this planet to prevent from harmful effects of UV radiation sunlight. Herbals preferable because fewer side and a better safety profile. This study is about the preparation evaluation sunscreen creams possessing anti-UV effectiveness anti-inflammatory properties. Creams were prepared extract plant materials, such as respectively....

The addition of red ginger in the making rendang was expected to increase antioxidants prevent rancidity and shelf life rendang. This study aimed analyze physicochemical, organoleptic antioxidant activity beef with at different levels based weight meat (0%, 15%, 30%). tested stored a tightly closed jar left room temperature. results showed that interaction storage period had significant effect ...

This study aims at to elucidate the nature and chemical component of rancid flavor of oils which are differently oxidized and also to discuss the effect on such rancidities by the different fatty acid composition of oils and by the different extent of the oxidation. The flavors of rancid soybean, corn and olive oil were evaluated by the organoleptic method and the natures of their flavors were ...

The possible involvement of highly reactive free radicals in the development of disease, particularly cancer and inflammation, and in tissue injury following heart attack, transplant surgery or certain types of chemical poisoning, are currently attracting considerable interest. Although in the healthy body, carefully controlled reactions catalysed by enzymes continue to be the rule, it now appe...