Results 31 to 40 of about 60,904 (50)

Effect of Zataria multiflora Boiss L. essential oil and its nanoemulsion on microbial growth, physicochemical and organoleptic properties of Doogh during refrigerated storage

Applied Food Research
Doogh is one of the most popular fermented dairy drinks in the Middle East, but the risk of yeasts growth has always prompted manufacturers to use chemical preservatives.
Parisa Shabani, Nafiseh Davati, Aryou Emamifar   +2 more
doaj   +1 more source

REUSABLE KITCHEN – AND TABLEWARE MATERIAL STABILITY TESTING WITH REGARD TO SPECIFIC MIGRATION OF MELAMINE AND FORMALDEHYDE

Food and Environment Safety
Reusable melamine and bamboo kitchen and tableware containing melamine-formaldehyde resin as a filler and binding agent are popular among consumers. It has been found that melamine and formaldehyde can migrate into food and have adverse effects on human ...
Svetla PETROVA, Valentina CHRISTOVA – BAGDASSARIAN   +1 more
doaj  

Evaluation of nutrients in biofloc meal harvested from an indoor multi-techno aquaculture system

Applied Food Research
This study evaluated the nutrient profile of biofloc meal, focusing on its proximate composition, amino acid, and fatty acid content. The potential of biofloc meal as a sustainable nutrient source in aquaculture diets was emphasised.
Edward Terhemen Akange, Donald Torsabo, Olumide A. Odeyemi, Hajar Rastegari, Ahmad Ideris Abdul Rahim, Amyra Suryatie Kamaruzzan, Nor Azman Kasan   +6 more
doaj   +1 more source

Investigation of the properties of different potato varieties and analysis of the starch structure

Applied Food Research
Potatoes (Solanum tuberosum) are widely cultivated in the Ciuc Basin, where favorable soil conditions and specific climate favor potato cultivation. This study examines six potato cultivars (Red Lady, Bellarosa, Captiva, Arizona, Esmee and Santé), and ...
Katalin Bodor, Borbála Tamási, Adél Len, Ágnes Keresztesi, Róbert Szép, Zsolt Bodor   +5 more
doaj   +1 more source

Purple carrot anthocyanin-enhanced gelatin-chitin films for colorimetric detection of fish adulteration by formalin and ammonia

Applied Food Research
This research focused on fabricating a smart film using gelatin (G) and chitin nanofiber (CNF) nanocomposites, which were enhanced with varying levels of anthocyanin derived from purple carrots (PCA) and used to detect ammonia and formalin in fish.
Farid Moeinpour, Fatemeh S. Mohseni-Shahri, Mobin Alizadeh Sorouei   +2 more
doaj   +1 more source

IS COMMERCIALLY AVAILABLE POWDERED OKRO IN KWARA STATE SAFE FOR CONSUMPTION?

Food and Environment Safety
The production and commercialization of powdered okro is growing in the informal sector in Kwara state, with no documentation on consumer safety related to heavy metal and aflatoxin contamination.
Wasiu AWOYALE, Olabanji I. ABODUNRIN, Lateefat A. OYAFAJO, Lateef O. SANNI   +3 more
doaj  

Xylitol substitution in the development of reduced-sugar gummy jelly mixed with Gymnema inodorum (Lour.) Decne leaf powder

Applied Food Research
Excessive consumption of sugar leads to non-communicable diseases like metabolic syndrome, diabetes mellitus, obesity, and dental caries. As one of the popular confectionery products, gummy jelly can be developed into a functional low-sugar product by ...
Tem Sasiluksananukul, Nirinun Punya, Wanalee Sangpimpa, Phatthamon Srichan, Gerry Renaldi, Rajnibhas Sukeaw Samakradhamrongthai   +5 more
doaj   +1 more source

Multiobjective optimization of Murta (Ugni molinae Turcz) juice lactic acid fermentation with monocultures and cocultures of Lactobacillus acidophilus and Lactiplantibacillus plantarum

Applied Food Research
Response surface methodology (RSM) and the desirability function (DF) approach have been widely used for multiresponse optimization in lactic acid fermentation processes.
C.J. Gomes-Lobo, R. Luna, A. Rodríguez-Machado, J.R. Pérez-Correa, W. Franco   +4 more
doaj   +1 more source

Efficacy of green processing techniques on the recovery of phenolic compounds from canola meal

Applied Food Research
The current study investigated how supercritical CO2 (SCCO2) and micro-emulsion techniques (MT) used as green processing methods for the extraction of oil from canola press cake affected availability of phenolics from canola (Brassica napus).
Olamide S. Fadairo, Ruchira Nandasiri, Soleiman Abbasi, N.A. Michael Eskin, Rotimi E. Aluko, Martin G. Scanlon   +5 more
doaj   +1 more source

Effect of guar gum as a stabilizer on the physicochemical, textural, and sensory characteristics of liquid Kashk (a traditional dairy product)

Applied Food Research
Industrial liquid kashk (ILK) is a pasteurized dairy product made from bovine milk yogurt and dried kashk, a traditional Iranian dairy product. The study investigated the effects of guar gum concentration (0.1, 0.2, and 0.3 % w/w) on the physicochemical,
Maryam Ghaderi-Ghahfarokhi, Roya Mohammadnezhad, Mehdi Zarei, Mohammad Sadegh Arab   +3 more
doaj   +1 more source