Suweg (Amorphophallus campanulatus) is a tuber that has not to explored widely for its use. This study aimed determine the effect of physical modification UV-C and HMT on characteristics suweg flour. used factorial design with two factors. The first factor type which consists Ultraviolet-C Irradiation (UV-C) Heat Moisture Treatment (HMT). second length time. uses 10 min, 20 30 min. Simultaneous...


 This study aimed to determine the effect of type solvent and extraction time using method Microwave Assisted Extraction (MAE) on pigment characteristics yellow pitaya peel extract find right produce with best colorant characteristics. The research design used was a randomized block 2 factors. First factor (ethanol, ethyl acetate, n-hexane). Second in MAE (6,8, 10 minutes). treatment repe...

deinkability of old newspaper was investigated using cellulase at different concentrations and treatment times. the results of optical properties of the made papers indicated that by increasing the enzyme concentration to 0.05 percent the brightness was increased to 47.5% iso and yellowness decreased to 11.03% iso. while at higher charges than 0.05 percent, brightness value the was decreased an...

The results of statistical analysis appeared inconclusive as to which allele of the GPI locus could significantly affect the traits of meat quality, but higher meat pH45 values have been observed in animals with the GPIB/B genotype in both the Duroc and Pietrain breed. For meat pH24, the GPI A/B genotype appeared to be more favourable, although not significantly. Beneficial effect on the meat c...

We conducted a study to evaluate the effects of intramuscular fat levels on the sensory characteristics of duck breast meat. Combining duck genotypes (Muscovy, Pekin, and their crossbreed hinny and mule ducks) and feeding levels (overfeeding between 12 and 14 wk of age vs. ad libitum feeding) enabled us to obtain a wide range of lipid levels in breast muscle. The average values were between 2.5...

Objective: This study aimed to investigate the impact of artificial aging on color stability and hardness nanocomposite resin. Methods: Four resin materials were used: Filtek Z350 XT (FZ), Synergy D6 (SD), Grandio (GD), Clearfil Majesty Esthetic (CM). Thirty specimens created from each material, which divided into three (A,B,C) groups 10 each. For values visual lightness (L*), degree redness gr...

Three isocaloric (3.5 kcal/g) ingredient blends containing 20, 30, and 40% distiller-dried grains with solubles (DDGS) along with 5% whey were prepared with a net protein content adjusted to 28% (wet basis [wb]). Other ingredients in the blends included soy flour, corn flour, fish meal, vitamin, and mineral mix. These blends were extruded in a single-screw extruder at 15, 20, and 25% (wb) moist...

Discoloration of raw or cooked tissue can occur from cell disruptions and blood migration caused by slow or variable chilling rates. Color parameters established by the Commission International D'Eclairage for measuring lightness, redness, and yellowness (L*, a*, and b* respectively) were determined on two groups (A and B) of uncooked and cooked leg quarters chilled at +4, 0, -3, -12, or -18 C....

macaroni is one of the favorite dishes in iranian,s family food program. in this study, effects of using different level of curcumin as a natural and functional component extracted from curcuma longa plant, against total count , total coliforms, psychrotrophic bacteria, yeasts and moulds and colorimetric properties of macaroni in comparison with beta carotene and turmeric as commercial color ad...