Improvement of the oxidative stability of instant fried noodles using free and microencapsulated borage () and black hollyhock ( var ) extracts.

This study investigated the oxidative stability of instant fried noodles by applying free and microencapsulated black hollyhock extracts (BHE) and borage extracts (BE) (BE, BHE, ME-BE and ME-BHE). At first, the BE and BHE were encapsulated with whey protein and maltodextrin at a 90:10 ratio through a spray dryer. After evaluating particle characteristics (including anthocyanin content, zeta potential, polydispersity index (PDI), particle size, and morphology), they were added to the noodle formulation (wheat flour 78.

Optimizing the effect of plant protease on different properties of analog cheese containing functional corn leachate.

Cheese is produced in different flavors, textures, and forms by coagulating the milk protein casein. This study investigated the possibility of producing analog cheese by using corn steep liquor with extract (WCE) and adding extract (EPE) and extract (OME) as functional ingredients. Different physicochemical, microbial, texture, and sensory properties of the samples were evaluated.

Changes in Physicochemical, Free Radical Activity, Total Phenolic and Sensory Properties of Orange ( L.) Juice Fortified with Different Oleaster ( L.) Extracts.

In Iran and other parts of Western Asia, the oleaster (Elaeagnus angustifolia L.) fruit is processed in the dried powdery form, and in recent times, increasingly applied/sprinkled in fruit juices such as those made from oranges (Citrus sinensis L.).