The Impact of Homogenization Techniques and Conditions on Water-In-Oil Emulsions for Casein Hydrolysate-Loaded Double Emulsions: A Comparative Study.

This study aims to evaluate homogenization techniques and conditions for producing stable, small droplet-size water-in-oil (W/O) emulsions intended for incorporation into casein hydrolysate-loaded double emulsions. Three commonly used homogenization methods; rotor-stator, ultrasonic, and high-pressure homogenization were individually optimized utilizing response surface methodology. Instances of over-processing were observed, particularly with the rotor-stator and ultrasonic homogenizers under specific conditions.

Upgrading the Bioactive Potential of Hazelnut Oil Cake by under Solid-State Fermentation.

Hazelnut oil cake (HOC) has the potential to be bioactive component source. Therefore, HOC was processed with a solid-state fermentation (SSF) by with two steps optimization: Plackett-Burman and Box-Behnken design. The variables were the initial moisture content (X: 30-50%), incubation temperature (X: 26-37 °C), and time (X: 3-5 days), and the response was total peptide content (TPC).

Microwave drying of quince coated with seed gum and pectin: A Taguchi optimization, techno-functional properties, and aromatic compounds.

In this study, the effects of coating quince slices with CaCl and pectin (C + P) followed by drying with microwave (MWD-C + P) or with hot air (HAD-C + P) were investigated to determine the physicochemical, techno-functional, textural, and volatile components of dried quince slices. A Taguchi orthogonal experimental design was set up with 18 points (L ), and the best conditions for drying were obtained using signal/noise ratio method. Coating quince slices with C + P and then drying with microwave at 450 W displayed the higher results compared to other points in terms of color, total phenolic, antioxidant activity, antimicrobial activity, and water holding capacity.

Effects of milk types used in Antep cheese production on some cheese organoleptic quality parameters and brine composition during 5-month ripening.

Antep cheese is a local Turkish cheese characterized by scalding during production and ripened in brine. In this study, Antep cheeses were produced using mixtures of different milk types (cow, sheep, and goat milk) and ripened for 5 months. The composition, proteolytic ripening extension index (REI), free fatty acid (FFA) content, and volatile compounds of the cheeses and the variation of the brines were analyzed for the 5-month ripening period.

Optimization of spray drying conditions for improved physical properties in the production of enzyme-modified cheese powder.

Enzyme-modified cheese (EMC), a cheese flavor additive with high-fat content, is preferably produced in powder form because of its long shelf-life and high industrial applicability. The physical properties of additives, especially with high-fat contents, are very important for their industrial usage, and the spray drying process conditions substantially determine the physical properties of powders. In this study, optimization of the spray drying process during the production of EMC powder was performed to improve the powder physical properties.

Comparative Evaluation of Key Aroma-Active Compounds in Raw and Cooked Red Mullet (Mullus barbatus) by Aroma Extract Dilution Analysis.

Raw red mullet (Mullus barbatus) and its cooked samples, obtained from steam and oven cooking, were subjected to aroma and key odorant analysis for the first time using GC-MS-O. The extraction of the aroma compounds was carried out by the direct solvent extraction-solvent assisted flavor evaporation (DSE-SAFE) method. Principal component analysis (PCA) was used to determine the relations between cooking processes and fish aroma compounds.