The objective of this study was to compare corrosion behavior in several titanium alloys with immersion in acidulated saline solutions containing hydrogen peroxide. Seven types of titanium alloy were immersed in saline solutions with varying levels of pH and hydrogen peroxide content, and resulting differences in color and release of metallic elements determined in each alloy. Some alloys were ...

The aim of the investigation was to determine the changes in fatty acids profile and chemical quality indexes of Red Tilapia fillets during frozen storage at -18°C. The fish were filleted by hand. The prepared fillets were then placed to the polyamide pouches and stored at -18°C for 150 days. Fatty acid profile, sensory properties and chemical quality indices were determined for a five month pe...

The aim of the investigation was to determine the changes in fatty acids profile and chemical quality indexes of Red Tilapia fillets during frozen storage at -18°C. The fish were filleted by hand. The prepared fillets were then placed to the polyamide pouches and stored at -18°C for 150 days. Fatty acid profile, sensory properties and chemical quality indices were determined for a five month pe...

the increasing tendency for health oriented products caused considerable research has studied on increase and maintaining quality of different products. sponge cake is one of the cereal products which itsmain problems arereterogradation and lack of soluble dietary fibers which has many health benefits. in this research, therefore, the effects of adding oat β-d-glucan on the physical properties ...

The efect of soy protein isolate (SPI) on oxidation rate, changes in color and hardness, and microbiological aspect of chocolates during storage were studied. The Peroxide Value (PV) of the control and 5% showed SPI were highest in week 3 and decreased at the following week, while 10% SPI showed the lowest PV in week 10 as compared to the others. The Anisidine Value (A V ) of all chocolates sho...

The effect of gamma irradiation at various doses (5, 10, 15, 20 kGy) was observed on pigeon pea flour stored for 3 months on proximate composition, functional properties, and peroxide value. Sensory evaluation was also carried out on bean cake (moinmoin) made from nonirradiated and irradiated pigeon pea flour. The results showed that stored gamma-irradiated samples had significantly lower (P < ...

This study performed physical, chemical, and microbiological analyses to determine the best formulation shelf life of a new additive-free Mediterranean diet product. The spreadable creamed product was formulated with roasted peanut (32%) hazelnut mixed, sweetened dried grape (15%) sun-dried apricot (15%). Different storage temperatures as 25 oC, 35 45 oC were used for prediction accelerated she...

This study was conducted to establish the shelf-life of a milk beverage product supplemented with coffee extracts. Qualitative changes including peroxide value (PV), microorganism content, caffeine content, and sensory evaluation were measured periodically in beverages kept at 10, 20, and 30°C for 8 wk. Lipid oxidation of the product was measured by peroxide value analysis, and apparent changes...

in this paper, the effect of two domestic seeds hydrocolloids (basil seed and sage seed gums) and one commercial hydrocolloid (pectin) on characteristics of non-fat concentrated yoghurt was studied. for this purpose, effect of different concentrations of these gums (0.05, 0.1, 0.15 and 0.2%) on physicochemical and sensory properties after 1 and 7 days were investigated and compared with control...