Influence of process conditions of alkalization on quality of cocoa powder.

In this study, the effects of independent variables such as alkaline (NaOH) salt concentration (3.0-6.0 g/100 mL), alkalization temperature (60-90 °C), and time (20-40 min) on cocoa powder (low-fat) properties were investigated by using Central Composite Design.

Antibacterial, anticandidal and antioxidant properties of Tanacetum argenteum (Lam.) Willd. subsp. flabellifolium (Boiss. & Heldr.) Grierson.

In the present study hydrodistilled essential oil and total methanol extracts of Tanacetum argenteum subsp. flabellifolium have been evaluated for their antimicrobial and antioxidant effects. The chemical composition of the oil and the crude extract were determined by GC/FID, GC/MS and LC/DAD/ESI-MS systems respectively.