Fourier Transform coupled with Chebyshev Polynomials (FTC) and Sequence of Physical Processes (SPP) are used to study interpret the large amplitude oscillatory shear (LAOS) responses doughs. The doughs were prepared semolina, hard, soft wheat flours, a pectin solution was studied as highly viscous reference. FTC method enables extraction user-friendly measures at limiting conditions (??0, ?? ?m...

the effect of four types of shortening including a commercially vegetable oil (as control), palm olein (po), palm stearin (ps), and a blend of the latter two oils with rapeseed oil (bf) on the rheological properties of cookie dough was determined by using dynamic oscillatory measurement testing. all of the obtained dough treatments showed weak liquid viscoelastic behavior. their storage (g ) an...

Objective: Dyslipidemia has been considered as a major risk factor for coronary heart disease. Alternative medicine has a significant role in treatment of dyslipidemia. There are controversial findings regarding the effects of sour tea on dyslipidemia. The aim of this study was to evaluate the impact of aqueous extract of dried calyx of sour tea on polygenic dyslipidemia. Materials and Methods:...

Endophytic fungi are beneficial fungi to their host plants and help them to endure biotic and abiotic stresses with different methods. In order to identify some endophytic fungi of sour cherry trees, healthy plant samples including twigs and leaves were collected from several provinces of Iran. A total number of 176 isolates were obtained and studied taxonomically. Based on morphological featur...

T The nanostructures of Fe2O3 have been synthesized applying sour cherry juice and iron chloride as a low-cost and eco-friendly method at ambient conditions. Sour cherry juice has been used as a surfactant and the kind of surfactant had an important effect on the size and morphology of the products. The effect of sour cherry juice concentration and calcination temperature...

In the current study, we focused on the mechanism underlying starch flocculation by the sweet potato sour liquid. The traditional microbial techniques and 16S rDNA sequencing revealed that Lactobacillus was dominant flocculating microorganism in sour liquid. In total, 86 bacteria, 20 yeasts, and 10 molds were isolated from the sour liquid and only eight Lactobacillus species exhibited flocculat...

Sour cassava starch (Polvilho azedo) is obtained from a spontaneous fermentation conducted by microorganisms from raw materials and fermentation tanks. This product is traditionally used in the baking industry for the manufacture of biscuits and Brazilian cheese breads. However, the end of fermentation is evaluated empirically, and the process occurs without standardization, which results in pr...

Taste is a property that is thought to potentially modulate swallowing behavior. Whether such effects depend on taste, intensity remains unclear. This study explored differences in the amplitudes of tongue-palate pressures in swallowing as a function of taste stimulus concentration. Tongue-palate pressures were collected in 80 healthy women, in two age groups (under 40, over 60), stratified by ...