Different drying methods of seeds: Impact on drying kinetics and selected quality properties.

The effect of different drying procedures on the quality characteristics of subsp. is addressed in this work. Using five different drying methods include microwave, oven (40 and 60°C), sun, and shade, were dried.

The influence of fat substitution with κ-carrageenan, konjac, and tragacanth on the textural properties of low-fat sausage.

Reducing the fat content of meat products and producing healthier products is considered as an important matter in politics in prevention of many hazardous diseases and providing consumers' health. The aim of this study was reducing the fat in fatty sausages based on oil reduction and using fat substitutes, including κ, konjac, and tragacanth, and comparing them according to their texture characteristics. κ-carrageenan, konjac, and tragacanth gums were used at four different levels (0.

Using and essential oils to enhance the physicochemical properties of potato chips.

The aim of this study was to evaluate the antioxidant effects of the essential oils of leaves and aerial parts in order to improve the physicochemical properties of potato chips. Sunflower oil without any antioxidant (control group) was fortified with BHA or TBHQ antioxidants (200 ppm), and or essential oils (3,000 ppm). The effects of the antioxidant behavior of these compounds on the physicochemical properties of potato chips were analyzed by measuring peroxide value (PV), acid value (AV), and thiobarbituric acid (TBA).