A colorimetric mixed pH dye-based indicator to real-time monitoring rancidity reaction of infant milk powder formula is described. Milk powder stored in 30, 40, and 50°C was analyzed in terms of peroxide value (PV), moisture content, volatile compounds and sensory score. In addition, moisture sorption isotherms of infant milk powder formula were assessed at various temperatures including 30, 40...

background and objective: in this study due to increasing importance of producing low fat meat products such as low calorie hamburger and in order to developing new and safe product with low fat and saturated fatty acid content and high unsaturated fatty acid, the effect of reducing animal fat content and adding combination of healthier oil, olive oil and canola oil that were used as a substitu...

Data from a study conducted over 5 yr were analyzed to determine heritability estimates of LM lean color, as measured by subjective scoring and Hunter Colorimeter readings, and palatability, as measured by trained sensory panelists and Warner-Bratzler shear force (WBSF). Phenotypic and genetic correlations were determined between each of the measures of palatability and color. There were 1,066 ...

Bio-nanocomposite films based on sago starch containing 2% cinnamon essential oil and 3% titanium dioxide nanoparticles were used in the packaging of fresh pistachios and stored at different temperatures (4, 25, and 35 ˚C) and relative humidity (30, 50, and 70%) for 20 days, and pistachio properties were evaluated in five-day intervals. Using these films in packaging improved the physicochemica...

This study was carried out to investigate the effects of three different packing methods including modified atmosphere, vacuum and common packaging on chemical, microbial and sensorial quality and shelf life of hot smoked Rainbow trout (Oncorhynchus mykiss) during storage at refrigerated temperature. For hot smoking, rainbow trout were gutted and cut in butterfly form and washed. Fish gutted br...

Samin is traditional cooking o il produced using the butter made from the milk of sheep , cow or goats.The objectives of the study was the determination of the physical, chemical and sensory characteristics of samin samples collected from local market, preparation of Samin at the laboratory level and evaluation its quality. The moisture content, acid value (mgKOH/g) , free fatty acids and perox...

compounds derived from lipid oxidation endangering human health and lead to cardiovascular disease and cancer. the addition of antioxidants is effective in retarding the oxidation of lipids and lipid containing foods. due to the toxicological effects of synthetic antioxidants, decrease their use and replacing them with natural antioxidants. this study investigates antioxidant effect of pimpinel...

Probiotic fermented sausages are safe and healthy meat products. Semi-dry fermented sausages were manufactured from camel meat inoculated with Lactobacillus casei and Lactobacillus paracasei and control. All treatments were analyzed for the  physico-chemical characteristics (Protein, Moisture, Fat, Ash, Lactic acid value and pH), microbiological features (total aerobic, total mold and yeast...

Aim: The aim of this study was to evaluate the influence of temperature on the bleaching efficacy of hydrogen peroxide on chromogenic solutions from wine and tobacco. Methods: Inside optical glass cuvette, equal amounts of chromogenic solution (wine or tobacco), hydrogen peroxide 60% and ultra-pure water were mixed. Initial color readings were performed with a reflectance spectrophotometer imme...

high nutritional value and existence of bioactive components in sesame seeds converted it to a valuable food. one of the methods to increase per capita consumption is processing of sesame with different ways such as production of sesame milk. in this study, the effect of blanching time (0 as a control sample, 15 and 30 min) at 95°c and roasting temperature (0 as a control sample and 145°c) for ...