To increase the availability to consumers and add more value to persimmon (Diospyros kaki L.), which is a very perishable and seasonal fruit and in order to identify which cultivars grown in subtropical regions are more suitable for processing in the form of juice and jelly, as well as understand what the consumer profile is for these products, the objective of this study was to evaluate the in...

abstract: yoghurt is a popular healthy food, consumed by many people. the popularity of this product made it possible to use it as a base in order to produce probiotic preparations. prebiotics are used for better growth and survival of probiotic bacteria as well as to improve organoleptic, rheological and technological properties of probiotic yoghurt. the aim of this research was to study physi...

Three sets of hexaploid introgressive triticale lines, with Triticum monococcum ssp. monococcum (cultivated einkorn wheat) genes and a bread wheat chromosome 1D substituted for chromosome 1A, and one set of secondary triticale lines were evaluated for grain and flour physicochemical and dough rheological characteristics in two generations (F7 and F8). Genomic in situ hybridization (GISH) and fl...

over the past few decades, scientists have paid special attention to studying novel and natural hydrocolloids due to the growing demand for ready meals, public awareness on the importance of natural fibers in daily diets, and their wide range of application, especially in foods, pharmaceuticals and herbal medicine. moreover, natural hydrocolloids are preferred to biotechnologic ones (e.g., gell...

In this research, amphiphilic derivatives of kappa carrageenan (KC) were synthesized by hydrophobic modification with an alkyl halide (1-Octyl chloride). Three polymers different degrees substitution (DS) obtained the Williamson etherification reaction in alkaline medium. The effect molar ratio (R = reagent/polymer) on DS was investigated at ratios (1, 2, and 3). KC (KCRs) characterized techniq...

In this research, the effect of lactic starter culture, fermentation time, incubation temperature and percentage fat on firmness consistency a fermented milk drink was evaluated through physicochemical characteristics total acidity, pH, syneresis flow behavior. The purpose to find best formulation that extends shelf life yogurt, leading an improvement in manufacturing process local dairy compan...