The effect of periodate oxidation of basil seed gum and its addition on protein binding.

This study attempted to determine the best point of basil seed oxidation by applying response surface methodology (RSM) with 3 factors of temperature (35-45 °C), pH (3-7) as well as time (3-7 h), at 3 levels. The produced dialdehyde basil seed gum (DBSG) was collected and its physicochemical properties were determined. Fitting of quadratic, linear polynomial equations was subsequently done by considering the insignificant lack of fit, as well as highly considerable R, in order to probe the probable relationship existing between these considered variables as well as the obtained responses.

Investigation of the mixing ratio of quince seed gum, potato starch and gellan gum on the properties of the resulting film by Mixture Design.

In this study, the impact of three different biopolymers, namely, quince seed gum, potato starch and gellan gum, at levels of zero to three, on optimizing the biodegradable film was investigated. In order to prepare the mixed edible film, the textural properties of the films, water vapor permeability, water-solubility, transparency, thickness, color parameters, acid solubility and microstructure of the made films were investigated. Numerical optimization of method variables was performed based on the maximum Young's modulus and minimum solubility in water, minimum solubility in acid and minimum water vapor permeability by mixed design, using the Design-Expert software.

Production and Optimization of Conjugated Linoleic and Eicosapentaenoic Acids by in Cold-Pressed Soybean Cake.

Background And Purpose: In regard to the biosynthesis of conjugated linoleic acid (CLA) and eicosapentaenoic acid (EPA) by some bacteria, the objective of this study was to evaluate the efficiency of solid-state fermentation based on soybean pressed cake (SPC) to produce CLA and EPA by . The objective of this study was to evaluate the efficiency of solid-state fermentation based on SPC to produce CLA and EPA by .

Methods: Process conditions including humidity, inoculation level, and temperature parameters were optimized by adopting the response surface methodology (RSM) method (response surface method) and the design expert software.

Monitoring of Aflatoxin M1 in milk using a novel electrochemicalaptasensorbased on reduced graphene oxide and gold nanoparticles.

Accurate and rapid detection of Aflatoxins as one of the most hazardous compounds in foodstuffs is very important. In this study, a label-free electrochemical aptasensor was developed to identify aflatoxin M1 using a reduced graphene oxide (rGO) and gold nanoparticles (AuNPs)-based pencil graphite electrode (PGE). The morphological characteristics of the electrode surface were investigated using SEM and rGO functional groups were confirmed by FTIR.

Optimization of fortified sponge cake by nettle leaves and milk thistle seed powder using mixture design approach.

Powdered nettle leaf and milk thistle (MT) seed were added to the cake batter with certain percentages selected by the Design-Expert v. 10 software (0-25, 25-0, 18.75-6.

Optimizing the properties of Zodo gum and examining its potential for amino acid binding by periodate oxidation.

In this study, the Zodo gum exudated by Amygdalus scoparia spach underwent the periodate oxidation process for chemical modification and the formation of dialdehyde groups. Modification of the Zodo gum properties was done using the periodate oxidation method, response surface methodology (RSM) and central composite design (CCD), with 4 factors of sodium periodate volume (6.4-19.

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).

The effect of inulin as a fat substitute on the physicochemical and sensory properties of chicken sausages.

Due to its high thermal resistance and compatibility with the sausage emulsion system, the long-chain inulin can be used as a fat substitute in the formulation of this product. This study was conducted to investigate the effect of inulin on the physicochemical, textural, and sensory properties of chicken sausages. The study included treatments of 25%, 50%, 75%, and 100% substitution.

The Evaluation of saccharose replacing by adding stevioside-maltodextrin mixture on the physicochemical and sensory properties of Naanberenji (an Iranian confectionary).

Stevia is a natural, non-nutritive sweetener can replace sugar in your diet to control diabetes and aid in weight loss. Naanberenji, an Iranian traditional cookie, is a well-reputed confectionary containing high sucrose and calorie value, for this reason its consumption in healthy diet has been restricted. In this study, the effect of sucrose replacement by stevioside-maltodextrin mixture on physicochemical properties of Naanberenji was evaluated in four replacing levels including 25%, 50%, 75%, and 100%.