Effect of Temperature and Time on the Physicochemical and Sensory Properties of Crystallized Honey.

This research explores the crystallization process of honey during storage with a focus on its dissolution dynamics and essential characteristics. The investigation includes the examination of the effects of heat treatment at different temperatures (45-90 °C) and durations (23-960 min) on the induced crystallization of honey at 14 °C. Various analyses were conducted, including pH, acidity, color, sugar profile, phenolic and flavonoid contents, DPPH-scavenging activity, hydroxymethylfurfural (HMF), viscosity, and sensory attributes.

Effect of Drying and Freezing on the Phytochemical Properties of Okra during Storage.

Okra ( L.) is known for its high nutritional value, including its content of phytochemicals. This study aims to investigate the effect of drying and freezing conditions on the phytochemical content of okra.

Recent Advances in In Vitro and In Vivo Studies of Antioxidant, ACE-Inhibitory and Anti-Inflammatory Peptides from Legume Protein Hydrolysates.

Consumption of legumes has been shown to enhance health and lower the risk of cardiovascular disease and specific types of cancer. ACE inhibitors, antioxidants, and synthetic anti-inflammatories are widely used today; however, they have several undesirable side effects. Thus, researchers have focused on finding ACE inhibitors, antioxidant, and anti-inflammatory peptides from natural sources, such as legumes.

Impact of COVID-19 pandemic on obesity among adults in Jordan.

COVID-19 is a severe acute respiratory syndrome that mainly affects the human respiratory system. Unhealthy nutritional habits and obesity are expected as consequences of protective measures including quarantine. Obesity, in its growing prevalence, is a worldwide health issue associated with worsening health conditions.

Evaluation of the nutraceutical, physiochemical and sensory properties of raisin jam.

This objective of this study was to evaluate the effect of jam processing of grape and raisin on the nutraceutical, physiochemical, and sensory properties. The results showed that fresh grape had the highest antioxidant activity, and total phenolic and anthocyanin content followed by grape jam, raisin, and raisin jam, respectively. No significant differences existed in soluble solids, pH, or firmness between grape and raisin jams.

Antioxidant activities, total phenolics and HPLC analyses of the phenolic compounds of extracts from common Mediterranean plants.

In this study, the total phenolic amounts and antioxidant activities of plant extracts obtained from some common Mediterranean plant species collected from different places in Jordan were determined. The phenolic constituents of these extracts were also determined using HPLC. The total phenolic amounts ranged from 52.

Effect of jam processing and storage on total phenolics, antioxidant activity, and anthocyanins of different fruits.

Background: Fruits have been widely recognised as an excellent source of bioactive phenolic compounds. The purpose of this study was to evaluate the effect of jam processing of strawberry, cherry, apricot, fig and orange on the total phenolics, antioxidant activity and anthocyanins during 5 months of storage at 25 °C.

Results: Fresh strawberry had the highest contents of total phenolics (8503.