Estamaran date vinegar: chemical and microbial dynamics during fermentation.

Vinegar is a fermented food produced by alcoholic and then acetic acid microbial metabolism. Date palm fruit (Phoenix dactylifera L.) is a valuable source for the production of vinegar.

Fortified cake with pomegranate seed powder as a functional product.

Pomegranate seed as a by-product of the pomegranate juice processing industry contains a range of valuable pharmaceutical and nutritional compounds. It's application as a food supplement leads to enhancement of the nutritional value and healthy properties of final products. In this research, various levels (2.

Physicochemical changes of barberry juice concentrated by liquid desiccant-assisted solar system and conventional methods during the evaporation process.

The preservation of the quality characteristics of fruit juices during the processing is one of the major challenges in the fruit juice industries. The high costs of fossil fuels and their environmental pollution increased the need to use of the renewable energies. In the present study, some quality characteristics of barberry juice were investigated during concentrating by the methods of liquid desiccant-assisted solar juice concentration system (LD-ASJCS) at the air flow rates of 0.

Effects of a rotational UV-C irradiation system and packaging on the shelf life of fresh pistachio.

Background: In this study, fresh pistachio was exposed to UV-C irradiation (2.1 and 4.5 kJ m ) in a rotating cylindrical system with seven germicidal UV-C lamps and immediately packed in perforated and non-perforated polyethylene terephthalate (PET).