Beef meatballs are in great demand by the public because of their non- porous texture, juicy, and chewy characteristics, as well ability to be stable at cooking temperatures with a long shelf life. The use Isolated Soy Protein (ISP) shapes character its functional properties, including good water holding capacity emulsion stability formation mixture processed meat products. This research...

The corrosion behavior of TiN coated 316L stainless steel in an artificial physiological solution was investigated by means of an electrochemical test. Two different PVD methods were used for film deposition: cathodic arc and reactive magnetron sputtering. The dependence of the corrosion resistance on the main deposition parameters (nitrogen pressure, substrate bias) was analyzed. For a better ...

Different amounts of ink, made up almost entirely a frit that devitrified abundant small crystals anorthoclase, were applied by inkjet printing onto traditional unfired glaze substrate. The rheological properties the ink and porous texture substrate characterized. fired coatings analyzed SEM–EDX to determine elemental composition at different surface depths, their microstructure was observed. r...

From the sea hares belonging to two genera, Aplysia and Dolabella, a variety of new cytotoxic substances were isolated as minute constituents: their chemical structures were determined and their cytotoxicity was evaluated. Regarding the highly cytotoxic substances, further chemical and biological studies were performed that included their asymmetric chemical synthesis and elucidation of biologi...

In order to study of ecological and phenological traits of Ferulago angulata asan important medicinal plant, this research was conducted in Hezar Mountains andBondareh Henza in Kerman province, Iran. Random samples of this plant were taken andtheir vegetation habitat conditions and their growth characteristics including height ofcollar leaves, height of flower stem, flower stem number and forag...

Background: Edible films and coatings have potential benefits for food packaging, particularly meat products. These coatings prevent weight loss and texture changes during shelf life by reducing moisture loss in fresh and frozen meat products. In this study, effect of calcium alginate edible coating on microbial and chemical properties of refrigerated lamb meat over a period of  5 days was...

This study was carried out to investigate the effects of three different packing methods including modified atmosphere, vacuum and common packaging on chemical, microbial and sensorial quality and shelf life of hot smoked Rainbow trout (Oncorhynchus mykiss) during storage at refrigerated temperature. For hot smoking, rainbow trout were gutted and cut in butterfly form and washed. Fish gutted br...

This study presents an experimentally identified derivatogram of bentonite from the Navbahor mine, texture bentonite, physical and chemical characteristics, composition, their analysis retaining substance used in preparation nanocatalysts based on Zolgel technology.

Extrusion-cooking, as a modern and versatile processing method, may be applied to create the properties of food ingredients active components, especially beans legumes. Two varieties bean (red Toska white Aura) were extruded with twin-screw extruder under various conditions (water dosing 0.8–2.4 l h−1, screw speed 300–700 rpm). Physical (energy consumption, expansion ratio, water absorption sol...