Abstract The brewing industry has experienced a significant boom in recent years through the emergence of, on one hand, craft breweries that produce beers with unique organoleptic characteristics, and, other of number using hybridized or genetically modified microorganisms aim improving both processes and final products. This review covers influence from yeast strains properties also main hybri...

Abstract Cold plasma is formed by the nonthermal ionization of gas into free electrons, ions, reactive atomic and molecular species, ultraviolet (UV) radiation. This cold can be used to alter surface solid liquid foods, it offers multiple advantages over traditional thermal treatments, such as no damage increased output variation (due various input parameters gas, power, type, etc.). appears ha...

The food system is the transformation of raw materials into healthy food products within biophysical and socio-cultural contexts which results in production, processing, distribution, preparation and consumption of food. Food systems include components of food availability, access and utilization which underpin food security (Gregory et al., 2005). The expanding world population has resulted to...

Numerous studies have revealed the extent of genetic and phenotypic variation between both species and cultivars of tomato. Using a series of tomato lines resulting from crosses between a cherry tomato and three independent large fruit cultivar (Levovil, VilB, and VilD), extensive profiling of both central primary metabolism and volatile organic components of the fruit was performed. In this st...

Quercetin has low solubility, absorption and bioavailability which limits its practical use as a drug or supplement. Therefore, it is important to formulate quercetin niosome system with various concentrations of span 20 surfactant. This investigation aimed analyse preparation variations provide optimal solubility. Niosomes were prepared using 20. In the present study, used reverse phase evapor...

In general olive oil is defined on the basis of its sensory characteristics. European Union (EU) regulations establish the organoleptic quality of virgin olive oil by means of a panel test, evaluating positive and negative descriptors (EU regulations). For the organoleptic assessment, several volatile compounds are considered as the main responsible for negative and positive attributes. Volatil...

Rice bran is a simple item that delivers fantastic health benefits in our daily diet. This study delivers the importance of utilising all parts of the whole grain, including the bran. The objective was to develop the recipes incorporated with rice bran and evaluate their organoleptic properties and estimate their glycemic index. Ten standard Indian subcontinent recipes namely, chapati, mixed ve...

The chemical properties of six blends of coconut and sesame oils, and the organoleptic qualities of the blends and foods prepared with them were studied. The blends prepared for testing were: (1) 100% coconut oil; (2) 90 % coconut and 10 % sesame; (3) 75 % coconut and 25 % sesame; (4) 50 % coconut and 50 % sesame; (5) 25 % coconut and 75 % sesame; and (6) 100 % sesame oil. In sensory evaluation...