background and objective : mozzarella is a soft cheese belonging to the pasta filata family, containing 18-24 % fat. the objective of this study was to determine the effect lowering mozarella fat content to 6% and adding whey protein concentrate on the rheological properties of the low-fat cheese. materials and methods : low-fat mozzarella was produced using 3 fat replacers ( dairy-lo, 35% prot...

Rheological Properties Such as Viscosity (η), Shear Stress (τ), and Torque (M) of the mixtures of (HTPB) with Octagon (HMX), Hexogen (RDX), and 2, 6 Diamino-4-Phenyl-1, 3, 5 Triazine (DAPTA) mixtures were measured. The experimental design was arranged for three factors at two levels (High and low levels). Temperature of the mixture (°C), Speed of the stirrer (rpm), Mixing Time (minutes) have be...

Although many sequences and linear IgE epitopes of allergenic proteins have been identified and archived in databases, structural and physicochemical discriminators that define their specific properties are lacking. Current bioinformatics tools for predicting the potential allergenicity of a novel protein use methods that were not designed to compare peptides. Novel tools to determine the quant...

This study aims to convert raw chickpea (Cicer arietinum L.) into dried puree powder form using a drum dryer having high rehydration ratio and for ready-to-use consumption maintaining its healthy properties. The effects of the drying conditions on physical, chemical, rheological properties powders were investigated. Before drying, chickpeas soaked in water at 25°C 12 hours boiled 100°C 55 minut...

Terconazole (Tr) is the first marketed, most active triazole for vaginal candidiasis. Owing to poor skin permeation and challenging physicochemical properties, Tr was not employed for the treatment of cutaneous candidiasis. This is the first study to investigate the relevance of novel lecithin-integrated liquid crystalline nano-organogels (LCGs) to improve physicochemical characteristics of Tr ...