background and objectives: red beet extract concentrate can be used as a natural colorant in food products; however, destructive effects of thermal methods to produce juice concentrate decrease nutritional value in the final product. materials and methods: in this study, red beet extract was concentrated using osmotic distillation method, and the best pretreatment was evaluated to increase the ...

Episodes of Palaeolithic cannibalism have frequently been defined as 'nutritional' in nature, but with little empirical evidence to assess their dietary significance. This paper presents a nutritional template that offers a proxy calorie value for the human body. When applied to the Palaeolithic record, the template provides a framework for assessing the dietary value of prehistoric cannibalist...

currently, white fish or kutum rutilus frisii is considered to be a good candidate for commercial aquaculture. however, little information is available regarding the nutritional requirement of this fish fry. experiments were conducted to examine the effects daphnia magna as live food cultured on two freshwater green algae, chlorella sp. and scenedesmus obliquus enriched with different b group v...

Living organisms need to search for and ingest nutritional chemicals, and gustation plays a major role in detecting and discriminating between chemicals present in the environment. Using Drosophila as a model organism, we asked whether animals have the ability to evaluate the nutritional value of sugars. In flies, chemosensilla on the tarsi and labellum are the gustatory organs used to discrimi...

Background: Replacement of the gluten is one of the challenging issues in the food industry, since producing nutritious and functionally acceptable gluten-free foods is difficult. The cake is a cereal-based product that attracts the consumers due to its various flavors, long shelf-life, and relatively low cost. Considering the competition in markets and the increased demand for functional and n...