Vegan Sesame Milk Ice Cream With Probiotic Bacteria (<i>Lactobacillus casei</i>) and Hibiscus (<i>Hibiscus sabdariffa</i>) Calyces Extract: Formulation, Characterization, and Stability. [PDF]
Food Sci NutrFormulation and characterization vegan ice cream based on sesame milk included co‐extruded probiotic bacteria (Lactobacillus casei) and Hibiscus (Hibiscus sabdariffa) Calyces extract, stability during storage and simulated gastrointestinal conditions.
Didar Z +2 more
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Evaluation of Some Physical Properties of Sixteen Iranian Indigenous Barberry Genotypes [PDF]
Majallah-i ̒Ulum-i Bāghbānī, 2022 Introduction Barberries are a broad class of spiny evergreen or deciduous shrubs belonging to the Berberidaceae family. They are of great importance due to their different parts' nutritional and medicinal properties and their ornamental applications ...
M. Khodabandeh +3 more
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Summer pruning on seedless barberry: preliminary results on alternate bearing behavior [PDF]
Journal of Horticulture and Postharvest Research, 2022 Purpose: Barberry (Berberis vulgaris L.) fruit is an important source of anthocyanin supplying for consumption and in medicine. The fruit production is not regular, and based on previous studies, shows strong biennial bearing habit.
Mehdi Khayyat
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Biochemical Properties of Twelve Indigenous Barberry (Berberis spp.) Genotypes [PDF]
Majallah-i ̒Ulum-i Bāghbānī, 2023 Introduction Barberries are small fruits with appealing colors and tastes, and have a great diversity in Iran. There are numerous indigenous barberry genotypes in Iran, which have remarkable therapeutical and nutritional attributes. Seedless barberry is
A. Balandari, M. Azizi, M. Khodabandeh
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Freeze-Dried Instant Juice Powders From Guava, Amla, and Jamun: Evaluation of Physicochemical Properties, Bioactive Compounds, and Consumer Acceptance. [PDF]
Food Sci NutrThis study developed freeze‐dried instant beverage powders from guava, amla, and jamun, aiming to enhance nutritional intake and provide year‐round availability. The powders retained high levels of vitamin C, phenolics, and flavonoids, demonstrating significant antioxidant properties.
Rafiquzzaman M +4 more
europepmc +2 more sources
Gluten-free Buckwheat Kvass with Aromatic Raw Materials [PDF]
Техника и технология пищевых производств, 2020 Introduction. The production of gluten-free food products, including alcohol-free beverages, is an urgent task for Russian food industry. Buckwheat malt has a great raw material potential, because it consists rutin, which can give the final product some ...
Tanashkina T. +3 more
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EXTRACT OF BARBERRY AS ENTIRELY GREEN CATALYST FOR THE SYNTHESIS OF STRUCTURALLY DIVERSE 3,4,5-SUBSTITUTED FURAN-2(5H)-ONES [PDF]
Chemistry Journal of Moldova: General, Industrial and Ecological Chemistry, 2016 An eco-friendly and environmentally benign synthesis of 3,4,5-substituted furan-2(5H)-ones employing Iranian seedless barberry, known as Zereshk, (Berberis integerrima “Bidaneh”, Berberidaceae) as a biocatalyst, was developed.
Nourallah Hazeri +4 more
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Optimizations of Calcium-Reinforced Nanophytosome of Pomegranate Extract Using Box-Behnken Design. [PDF]
Food Sci NutrEnhanced nanophytosome complexes are developed as protective nanocarriers for pomegranate fruit extract powder, ensuring the stability and preservation of bioactives. Optimal conditions yielded a 1:3 extract to phosphatidylcholine ratio, 2.70 mM CaCl2 concentration, and a solvent ratio of 0.82, resulting in nanophytosomes with a 127.67 nm particle size
Sedighi R, Rajabzadeh G, Rafe A.
europepmc +2 more sources
An Innovative Method of Obtaining Herbal Propolis Extracts and Application of its Spray-Dried Form as Natural Food Preservatives. [PDF]
Int J Food SciAn innovative method of production of the herbal propolis extract (PE) with a masked scent of propolis suitable for food applications was proposed. The obtained extracts based on propolis and selected dried herbs were compared in terms of antioxidant activity, the polyphenolic profile (HPLC), and the volatile fraction (GC × GC‐MS, olfactometry), as ...
Miłek M +7 more
europepmc +2 more sources
Preparation of modified nanocomposite SBA-15 for extraction, preconcentration and determination of trace amounts of Ponceau 4R food dye in food and water samples [PDF]
شیمی کاربردی روز, 2016 Food colors a group of natural or synthetic additives that are being prepared. Colors usually used for beautiful, the shape and cover defects in food products. Food colors can cause illness like asthma, immunosuppression or even have carcinogenic effects.
علی میرابی +1 more
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