Production of soft unripened cheeses using acidic and salty coagulants: Investigation of technological and sensory characteristics.

Soft cheeses are coagulated milk products obtained through acidification or applying a combination of acids and heat. In this research, in order to improve technological characteristics, the effects of different coagulants (salt and acids) and process parameters (temperature and homogenization pressure) on the organoleptic, textural, and functional characteristics of soft (unripened) cheese were investigated. The results revealed significant differences between cheeses coagulated with acid and mineral salt regarding protein recovery, fat content, and moisture content ( < .

Production of conjugated linoleic acid by lactic acid bacteria; important factors and optimum conditions.

Conjugated linoleic acid (CLA) has recently attracted significant attention as a health-promoting compound. CLA is a group of positional isomers of linoleic acid (LA) with a conjugated double bond naturally occurring in dairy and ruminant meat products. Microbial biosynthesis of CLA is a practical approach for commercial production due to its high safety and purity.

Phenolic compounds of sugar beet ( L.): Separation method, chemical characterization, and biological properties.

Sugar beet ( L.) is a good source of bioactive compounds. However, information on the biological properties of sugar beet root is limited and its beneficial effects have not been completely understood.

Synthesis and characterization of novel Spirulina protein isolate (SPI)-based hydrogels through dual-crosslinking with genipin/Zn.

Spirulina protein isolate (SPI) is a bio-polymer that can be used in the design and synthesis of hydrogels due to its biodegradability and non-toxicity. Herein, dual-crosslinked hydrogels were synthesized based on spirulina protein isolate through covalent crosslinking with genipin and metal coordination with Zn, and used as delivery systems. From the analysis of colorimetric indices, a high correlation between color changes and the reaction of cross-linkers with amine group structure was observed.