Volume 11, Issue 4 (December 2024)
Original article
P. 223-231
Abstract
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- Stirred yogurt showed a shear-thinning flow behavior with viscoelastic and thixotropic proprieties.
- An experimental procedure was developed that described rheological quality control tests of commercial strawberry stirred yogurt.
- Proposed procedures successfully simulate pseudo-chewing by offering rheological characteristics of yogurt during oral mastication.
Abstract
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- Basil Seed Gum (BSG) concentration was the most influential variable affecting the relative standard deviation of nanofiber diameter.
- BSG reduced the size and improved the texture of the nanofibers.
- BSG increased Water Vapor Permeability and reduced the Oxygen Transfer Rate.
Abstract
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- Carmine is added to Iranian halal foods at low quantities.
- Carmine is not halal but it is permitted for halal foods by concept of Istahala.
- Carmine is a potent alternative for synthetic red dyes with antibacterial potency.
Abstract
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- Majority of consumers were aware of mushroom seasoning products available in the market and showed their willingness to try these products.
- Price and taste were the key factors influencing consumers when choosing mushroom seasoning products.
- Sensory evaluation indicated that vegetable soup containing mushroom seasoning was highly acceptable to consumers.
- Different ethnic groups (Malay, Chinese, and Indian) showed the highest level of acceptance towards different samples of mushroom seasoning.
Abstract
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- Coating tomatoes with beeswax emulsion prolonged the shelf-life of the tomato fruits by 27 days, achieving a 25% preservation rate.
- The coated tomatoes showed a high mean preservation rate of 70%, compared to 20% for control group.
- The study has established the use of beeswax emulsion in extending the shelf-life of perishable tomato fruits thus minimizing wastes and economic loss to the farmer and country in general.
Abstract
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Highlights
- The mean concentration of patulin in milk samples was measured at 0.34±0.49 µg/L.
- Patulin wasn’t detected in 17 out of 30 analyzed milk samples.
- The highest recorded concentration of patulin in milk samples was 1.57 µg/L.
Abstract
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- The total viable count in Vada pav samples ranged from 3.94 to 6.09 CFU/g, while the Yeast and Mold Count ranged from 1.15 to 2.85 log CFU/g tested in seven different locations.
- The dominant microbes identified in Vada pav sample, using both methods, were Escherichia coli (42.85%) followed by Bacillus cereus (28.5%).
- Staphylococcus aureus (28.5%) was isolated by the conventional culture technique but not confirmed using molecular characterization.
- Salmonella spp. was not detected in any of the samples.
Abstract
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Highlights
- All 68 cheese samples contained histamine.
- The highest concentration of histamine was in Parmesan cheese.
- The concentration of histamine in the sample was affected by the pH value.
- Among different cheese groups, hard-ripened cheeses had more histamine.
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