Functional, structural, and rheological properties of the complexes containing sunflower petal extract with dairy and plant-based proteins.

This study aims to investigate the impact of sunflower petal extract (SFE) on the functional and structural properties of sodium caseinate and chickpea proteins. For this purpose, 3.5 % of sodium caseinate solution and 3.

Investigating the Antibacterial, Antioxidant, and Cholesterol-lowering Properties of Yogurt Fortified with Postbiotic of Lactobacillus acidophilus and Lactiplantibacillus plantarum in the Wistar Rat Model.

Postbiotics have gained attention in the food industry due to their functional properties and ease of use compared to their live parent cells. Postbiotics are the metabolic byproducts of probiotic microorganisms, offering advantages such as antimicrobial and anti-diabetic effects. The study aimed to explore the potential antibacterial, antioxidant, and cholesterol-lowering effects of postbiotics from Lactobacillus acidophilus (LA) and Lactiplantibacillus plantarum (LbP) through in vitro and in vivo studies.

Comparative study on nutraceutical and sensorial characteristics of saffron (Crocus sativus L.) cultivated in Iran, Spain, and Türkiye.

Background: Quality properties of 14 saffron samples from Iran, Spain, and Türkiye were compared.

Results: Significant differences were observed between anthocyanins, volatile compounds, fatty acids, total phenolic content, and antioxidant activity of saffron samples (P < 0.05).

Fabrication of UF-white cheese: Obtaining a different proteolysis rate, texture, and flavor via using combinations of mesophilic starter culture and .

The effect of using mesophilic starter culture ( ssp. and ssp) and at different ratios (100:0, 75:25, 50:50, 25:75, and 0:100) on the quality properties of UF-white cheese during 90 days of ripening was studied. The results revealed that an increase in ratio caused a significant decrease in the pH and total protein contents of the cheeses ( < .

Functional stirred yogurt manufactured using co-microencapsulated or free forms of grape pomace and flaxseed oil as bioactive ingredients: Physicochemical, antioxidant, rheological, microstructural, and sensory properties.

Functional stirred yogurt samples were manufactured with combinations of grape pomace (GP) and flaxseed oil (FO) in microencapsulated or free forms (2% w/w) and quality characteristics of yogurts were investigated during 21 days of storage. The incorporation of GP and FO in microencapsulated or free forms caused a significant decrease in pH, syneresis, and a significant increase in acidity, water holding capacity, and viscosity of stirred yogurt ( < .05).

Synthesis and characterization of a lactose-based biosurfactant by a novel nanodendritic catalyst and evaluating its efficacy as an emulsifier in a food emulsion system.

Nonionic lactose fatty acid esters are a class of synthetic biosurfactants with various uses in the food, pharmaceutical, personal care, and cosmetic industries. The objective of this research was the preparation and full characterization of a series of novel metallic encapsulated magnetic core/dendrimer shell composites as catalysts (Co/Mn GL@SCMBNP) and their use in the chemo- and regioselective synthesis of a biosurfactant for the first time. Surface-active properties (such as contact angle (CA), surface tension (SFT), interfacial tension (IFT), critical micelle concentration (CMC), hydrophilic-lipophilic balance (HLB), foamability (FA) & foam stability (FS), emulsion ability (EmA) & emulsion stability (EmS), surface excess () and free energy of adsorption (Δ) were also determined for all synthesized biosurfactants.

Chemical changes of food constituents during cold plasma processing: A review.

There is a growing demand for the consumption of nutritious and safe food products. Cold plasma is a novel non-thermal technology that in recent years, has found numerous applications in the food industry. Study on the applications of this technology and its effects on food quality is increasing.

Effect of blends of camel chymosin and microbial rennet () on chemical composition, proteolysis and residual coagulant activity in Iranian Ultrafiltered White cheese.

Iranian Ultrafiltered White cheese was produced by using different blends of coagulants (100:0, 75:25, 50:50, 25:75 and 0:100; and camel chymosin, respectively) and ripened for 90 days. The effect of different combinations of these coagulants on chemical composition, proteolysis and residual coagulant activity of the cheeses were studied. The results showed that pH, fat-in-dry matter, salt-in-dry matter and protein contents of the cheeses were significantly influenced by type and concentration of the coagulants.

The influence of salt concentration on the chemical, ripening and sensory characteristics of Iranian white cheese manufactured by UF-Treated milk.

Iranian White cheese was manufactured from ultrafiltered cows' milk using different concentrations of salt consisting of 1, 2.5, 4% and salt free. Chemical composition, proteolysis, counts for lactic acid bacteria and sensory evaluation were examined during 90 d of ripening.

Musculoskeletal pain reports among Mashhad dental students, Iran.

Dental practitioners are susceptible to Musculoskeletal Disorders (MSDs). The symptoms may begin from education courses. The aim of this study was to assess prevalence of musculoskeletal pain reports and correlated factors among the Mashhad Dental School students, Iran.