In this study chemical properties and mineral levels of yoghurts containing different fruit marmalades were investigated. Cherry laurel, loquat fruit and kiwi marmalade were used to make the stirred yoghurts, and the ...

Pastrma is a dry-cured and dried meat product and its coating with a paste defined as "cemening" is one of the most important stages in the formation of its color and quality. However, discoloration is an important problem ...

In this study, five types of Circassian cheese, including the control sample, were produced using the traditional method. While the control sample had no spices, black pepper, coriander, basil, and black cumin spices were ...

Red cabbage is an attractive vegetable with its rich anthocyanin content, antioxidant potential, and coloring properties. The aim of this study was to determine the properties of lyophilized red cabbage water extract (LRCWE) ...

Differences in the chemical and physical properties of dietary fibers are increasingly known to exert effects on their fermentation by gut microbiota. Here, we demonstrate that maize bran particle size fractions show ...

The chemical structures of soluble fiber carbohydrates vary from source to source due to numerous possible linkage configurations among monomers. However, it has not been elucidated whether subtle structural variations ...

Cherry laurel fruit is a good source of phenolics together with considerable antioxidant activity. However, it is only available for a short period of time during the year. Drying could offer long-time preservation however ...

Introduction. This study was aimed to develop and characterize a biodegradable time temperature indicator (TTI) film by incorporating red beetroot (Beta vulgaris L.) extract, which is rich in betalain pigments, into alginate ...

The spice Syzygium aromaticum L. (clove buds) exerts topical anesthetic and analgesic effects. Since GABA(A) receptors are an emerging drug target for pain treatment, the effects of aqueous clove extracts on the human alpha ...

Degradation of sunflower oil subjected to simulated frying conditions was evaluated during microwave heating at different power levels (360W, 600W and 900W) and during heating in deep-fat fryer. Discontinuous heating was ...