In this study, ultrasound-assisted extraction of green pea pod polysaccharide (GPPP) was investigated and optimized using a central composite response surface design coupled with a numerical optimization technique. The effects of ultrasonic power (50-150 W), sonication time (20-80 min), ratio of water to raw material (20:1-40:1 mL/g) and extraction temperature (40-80 °C) on polysaccharide extra...

the aim of this research was to survey of using soy protein isolates and tragacanth gum as egg substitutes in mayonnaise formulation. the mayonnaise prepared with difierent compositions of soy protein isolate, egg, and tragacanth by applying the optimal mixture design method and effect of this substitution on its stability, heat stability, viscosity, texture, physicochemical and sensory charact...

the essential oils, isolated by hydrodistillation from the leaves, seeds and rhizomes of heracleum sprengelianum (wight and arnott), collected from the western ghats of peninsula india, were analyzed by gas chromatography (gc) and gas chromatography coupled to mass spectrometry (gc–ms). the antioxidant property of these oils was tested, with and without peroxidation inducer, through the egg yol...

Origanum vulgar belongs to the plant family of Asteraceae , native to temperate Asia, but naturalized in many countries including scattered parts of North America (11, 12). It is an annual short-day plant. Its stem is erect brownish or violet brown. The aim of this study was to overview its Antioxidant, anticancer, antimicrobial effect. This review article was carried out by searching studies i...

the aim of this study was to determine physicochemical, microbial properties and antioxidant activityof fermented camel milk (chal) and introduce it as a functional food. the protein content of thesamples was determined using kjeldahl method and total dry matter using oven drying method. theamount of fat content with gerber method and ph was measured using a ph meter. antioxidantactivity was al...

background: the application of natural compounds including green tea extract (gte) in food and pharmaceutical industries is limited. encapsulation in nanoliposomes could be used as a delivery system to protect these compounds during processing and storage. objective: in this study encapsulation of green tea extract in nanoliposomes and evaluation of its antibacterial, antioxidant and prebiotic ...