For evaluation of citric acid and citrate effects on bovine epididymal protoplasmic droplets, fifty bovine testes were collected in the October 2007 till June 2008 from Urmia slaughterhouse and transported to the laboratory in a cool container filled with 5 °C ice pack. Caudal epididymis was incised and sperm cells were put into Petri dishes containing hams f10 media with 10% fetal calf serum (...

The external pH appeared to be the main factor governing oxalic acid production by Aspergillus niger. A glucose-oxidase-negative mutant produced substantial amounts of oxalic acid as long as the pH of the culture was 3 or higher. When pH was decreased below 2, no oxalic acid was formed. The activity of oxaloacetate acetylhydrolase (OAH), the enzyme believed to be responsible for oxalate formati...

There were several techniques determined for the analysis of citrate and citric acid mixtures in the pharmaceutical dosage forms. Titration methods, photometric and ion chromatographic methods were used for their determination. These methods will restrict too many factors where the accurate quantification of citrate and citric acid is extremely challenging. Citric acid is the natural flavor use...

A juice containing a mixture of fruits and vegetables (70% apple, 9% strawberry, 12% carrot beet 9%) was evaluated as potential substrate for the production novel probiotic beverage made with kefir grains. The effects grains amount (1–4%, w/v) fermentation time (12, 24 48 h) on composition, sensory qualities colour were investigated. results indicated that have significant effect content organi...

Objective: Polyphenol oxidase or PPO (EC 1.14.18.1) is considered the enzyme responsible for quality deterioration and browning in different fruits during postharvest period. The objective of this study was to evaluate the antibrowning (inhibition of polyphenol oxidase activity) effect of Cysteine, Ascorbic acid, citric acid, kojic acid and glycine at two different pH (6 and 7) in  hawthorn. Me...

Plant-based foods and food ingredients provide a wide range of phytochemicals and antioxidants that render their beneficial health effects through a number of mechanisms. The presence of phenolics in different plant materials and beverages depends on the source material which dictates the type and quantity present. In addition, processing of raw materials, including fermentation, may alter the ...