Extraction and characterization of valuable compounds from chicken sternal cartilage: Type II collagen and chondroitin sulfate.

Type II collagen (Col II) and chondroitin sulfate (CS) are the main macromolecules in the extracellular matrix. This study investigated the characteristics of Col II and CS obtained from chicken sternal cartilage (CSC) via enzymatic hydrolysis for various treatment times. For Col II and CS, the highest efficiency of enzymatic hydrolysis was achieved after 24 and 6 h of treatment, respectively.

Structural and molecular characterization of collagen-type I extracted from lamb feet.

This study aimed to extract collagen-I from lamb feet (LF) and examine the effects of ultrasound treatment on the structural and molecular characteristics of the collagen. Compared to ultrasonic bath treatment and conventional extraction methods, ultrasonic probe (USP) treatment significantly increased the collagen content of the extract (p < 0.05).

Evaluation of the quality features of electrospray-coated pineapple slices with pomegranate and grape seed oil-enriched emulsions.

Unlabelled: The quality characteristics of pineapple slices coated with emulsions enriched with pomegranate seed oil (PSO) and grape seed oil (GSO) by electrospray coating (ESC) and dip-coating (DC) methods were investigated. The ESC method was evaluated as an alternative to conventional DC. Pineapple slices were stored in clear polystyrene cups for seven days at 5 °C and 80% RH.

Development of a novel, sustainable, cellulose-based food packaging material and its application for pears.

This study aimed to develop a cellulose-based active food packaging material using paper, a biodegradable, sustainable, recyclable, renewable, and relatively low-cost material. For electrospray coating, fulvic acid (FA), which has antioxidant and antimicrobial properties, and sericin (S) were used as an active agent and a carrier medium, respectively. Solutions prepared at various concentrations and ratios of FA and S were analyzed, the properties of the active packaging material were examined, and the effect on the quality of pears was studied.

Development, Characterization and Sensory Evaluation of an Extruded Snack Using Fig Molasses By-Product and Corn Semolina.

The effects of extrusion process parameters on the physicochemical, pasting and technological properties of ready-to-eat snacks were evaluated. The aim was to develop fortified extruded products with fig molasses by-product powder (FMP), which is created as a result of the production of fig molasses, is not currently used in food industry, and may cause environmental problems. The feed humidity was changed to 14-17-20%, the die temperature was 140-160-180 °C and the ratio of FMP was 0-7-14% at a fixed screw speed of 325 rpm.

Development of Extruded Noodles Incorporated with Dried Vegetables and the Evaluation of Quality Characteristics.

In this study, extruded noodles incorporated with dried green bean, tomato, and okra seed powder was produced using an extruder at 80 °C and 100 °C barrel temperatures. Vegetable powder was blended with wheat flour at weight ratios of 0:100, 4:96, 8:92, and 12:88 to formulate composite flour. Quality characteristics, such as cooking properties, color, and textural properties together with antioxidant activities, total phenolic contents, sensory properties, and microstructures of the products were determined.

A comprehensive review of solar photovoltaic hybrid food drying systems.

Demand for all resources, especially food, water, and energy, has increased with the rapid increase in the world population. These resources are limited and not enough for the growing population of the world. Therefore, the food-energy-water nexus approach has gained much attention in recent years.

Ultrasonic pretreatment of carrot slices: Effects of sonication source on drying kinetics and product quality.

In this study effects of ultrasonic pretreatment with different sonication sources on drying behavior of carrot slices were evaluated. Fresh carrot slices were pretreated with ultrasonic probe at 65, 75 and 85 W or ultrasonic bath at 10, 20 and 30°C for 3, 5 and 10 min before air drying. Water gain % and solid loss % of pretreated samples were calculated and color values, β-carotene content and rehydration ratios of dried samples were determined.

A portable microfluidic platform for rapid determination of microbial load and somatic cell count in milk.

Microfluidics systems that have been emerged in the last 20 years and used for processing the fluid in a microchannel structure at microliter levels are alternative to the conventional methods. The objective of the study is to develop a microfluidic platform for determination of the microbial load and the number of somatic cells in milk. For this purpose, a polydimethylsiloxane (PDMS) chip with a channel size of 300 μm × 60 μm was produced.

Effects of apple, orange and carrot pomace powders on gluten-free batter rheology and cake properties.

This study examined the effects of using different fiber sources [apple pomace powder (APP), carrot pomace powder (CPP) and orange pomace powder (OPP)] on batter rheology and quality characteristics of rice flour-based gluten-free cakes. Gluten-free cake batters were formulated by replacing different amounts of rice flour (0, 5, 10, and 15%) with APP, CPP, and OPP. As a control cake, batters containing no pomace powder were used.

Investigation of the effects of using quinoa flour on gluten-free cake batters and cake properties.

This study aimed to determine the influence of substituting rice flour and potato starch with quinoa flour at different levels on the rheological properties of batters and physical, chemical properties and quality parameters of gluten-free cakes. Substituting rice flour and potato starch with quinoa flour resulted in an increase in the batter density. Rheological analysis showed that, Power Law model is the most suitable model to represent the flow behavior of cake batters and the batters exhibited solid-like behavior with the exception of the sample without quinoa flour.

Production of crispy bread snacks containing chicken meat and chicken meat powder.

Chicken meat in two different forms (chicken meat and chicken meat powder) were added into white flour and whole wheat blend baguette bread formulations for protein enrichment and finally developing new and healthy snacks. The chicken meat and powder levels were 10% for white flour baguette, and 15% for whole wheat blend. The dried baguette samples were packaged under 100% N2, and physical, chemical, microbiological and sensorial properties were evaluated during 3 months of storage.

Ultrasound assisted extraction of polysaccharides from hazelnut skin.

In this study ultrasound assisted extraction (UAE) of polysaccharides from hazelnut skin has been studied. Optimum sonication time has been evaluated depending on responses such as amount of carbohydrate and dried sample and thermogravimetric analysis. Chemical and structural properties of extracted material have been determined by Fourier transform spectroscopy attenuated-total reflectance (FTIR-ATR) spectroscopy.

Ultrasound assisted extraction of lycopene from tomato processing wastes.

Tomato paste processing wastes, an important by-product of the paste industry, is rich in potentially health-promoting compounds such as lycopene. In this study, extraction yield of lycopene from tomato paste processing wastes by application of ultrasound assisted extraction (UAE) was compared with conventional organic solvent extraction (COSE) method. BHT (butylated hydroxytoluene) 0.