Taxonomic Identification and Molecular DNA Barcoding of Collected Wild-Growing Orchids Used Traditionally for Salep Production [PDF]
Plants, 2023 Molecular DNA barcoding combined with botanical taxonomy can be used for the identification and conservation of collected Greek orchids used for salep production as well as in the regulation of fair salep trade.
Aphrodite Tsaballa +5 more
doaj +2 more sources
Characterization and Optimization of Salep Mucilage Bionanocomposite Films Containing Allium jesdianum Boiss. Nanoliposomes for Antibacterial Food Packaging Utilization [PDF]
Molecules, 2022 This research aimed to characterize and compare the properties of nanoliposome (NLP)-loaded Salep mucilage-based bionanocomposite films containing free and encapsulated Allium jesdianum Boiss. essential oil (AEO). The mean size of nanoliposome containing
Mohammad Ekrami +3 more
doaj +2 more sources
An Investigation of Several Physicochemical Characteristics, as Well as the Cholesterol and Fatty Acid Profile of Ice Cream Samples Containing Oleogel, Various Stabilizers, and Emulsifiers [PDF]
Gels, 2023 This study investigated the possible usage of beeswax oleogels instead of milk fat as a fat source in ice cream production and konjac gum as a stabilizer instead of salep.
Cihat Ozdemir
doaj +2 more sources
Oral consumption of Hydro-alcoholic extract of Dactylorhiza maculate (Salep) Prevents Appetite and Body Weight in Male Rats [PDF]
Archives of Razi InstituteObesity is the result of positive energy balance in which various hormones and neurotransmitters are involved. Using Dietary supplements is a common and popular method to lose weight.
Hoda Haghshenas +9 more
doaj +2 more sources
Use of chia (<i>Salvia hispanica</i> L.) seed mucilage powder as a stabilizer in the preparation of salep beverage. [PDF]
Food Sci NutrThe objective was to minimize the reliance on salep powder in the production of salep beverages by incorporating chia seed mucilage as a stabilizer. Chia seed mucilage extracted from chia seeds was used as a substitute for salep powder in varying proportions during the preparation of hot salep drinks.
Altaş A +3 more
europepmc +2 more sources
'Make Hay While the Sun Shines'-The Potential for Seed Production in Rare Terrestrial Orchids Mown During the Flowering Stage. [PDF]
Ecol EvolThe discovery of two specimens of the endemic Himantoglossum formosum in Azerbaijan, both in the budding and early flowering stages, was prepared following the standard herbarium preparation procedure, an unexpected event was observed: one specimen surprisingly produced a fruit and a large number of fully developed seeds. Despite the absence of tubers,
Molnár V A.
europepmc +2 more sources
Enhanced Antioxidant Properties in Functional Ice Cream Through Encapsulation of Pulsed Electric Field-Assisted <i>Artemisia campestris</i> Extract. [PDF]
Food Sci NutrFindings demonstrate that the methodology we employed not only maximizes the total phenolic content (TPC) with a yield of 1168.187 μg GAE/100 g but also enhances antioxidant activity, as evidenced by an IC50 of 2.78 ± 0 mg/mL, showcasing significant potential for health benefits.
Slimani S +4 more
europepmc +2 more sources
Functional, Nutritional and Biological Properties of Ice Cream Produced by Yeast Inoculation. [PDF]
Food Sci NutrThis study investigates the inoculation of ice cream mix with three different species of yeast. The results demonstrate that yeast inoculation significantly enhances the functional value, provides acquired probiotic properties, and improves the overall nutritional profile of the final ice cream product.
Denizkara AJ, Kilinç M, Akarca G.
europepmc +2 more sources
Implications of salep collection for the conservation of the Elder-flowered orchid (Dactylorhiza sambucina) in Epirus, Greece [PDF]
Journal of Biological Research - Thessaloniki, 2019 Background In Epirus, Greece, orchids have been traditionally harvested for the production of salep, a beverage made from their tubers. Over-collection of orchids for salep is believed to be a growing threat to wild species, yet very little research has ...
Martha Charitonidou +3 more
doaj +2 more sources
Evaluation of microbiological, antioxidant, thermal, rheological and sensory properties of ice cream fermented with kefir culture and flavored with mint (<i>Menthaspicata</i> L.). [PDF]
Food Sci NutrThis study introduces fermented ice cream production and the effects of using mint aroma. Microbiological, physicochemical, thermal, rheological, and sensory properties as well as antioxidant activity of ice cream samples were investigated. Abstract Kefir is a healthy fermented dairy product, while ice cream is one of the most consumed dairy products ...
Öztürk-Yalçın F +2 more
europepmc +2 more sources