Phenolic Characterization and Quality Evaluation of Herbal Coffee from Roasted Juniper Berry Fruits ( L.): Elucidating the Impact of Roasting.

Consumers' demand for foods with health benefits and different tastes is on an increasing trend. Juniper berries ("andiz" in Turkish) are the fruits of perennial, aromatic, and resinous trees. In this study, quality properties of herbal coffee samples obtained from juniper berries roasted at three different temperatures (120, 160, and 200 °C) and four different durations (10, 25, 32.

Targeted analysis for the detection of phenolics and authentication of Albanian wines using LC-DAD/ESI-MS/MS combined with chemometric tools.

In recent years, Albania has seen a significant increase in wine production, which can be attributed to the growing interest in the diversity of native grape varieties. Among the most popular grape varieties are Kallmet, Shesh i zi (ShiZ), Shesh i bardhë (ShiB), and Cerruje, which are known for their distinctive wines as well as the planted area. A study was conducted to investigate the influence of the territory and vintage on phenolic compounds of single-variety wines from these grape varieties.

Optimization of complex coacervation parameters for the production of encapsulated black garlic using response surface methodology.

The purpose of this study was to optimize black garlic encapsulation parameters (core/coating ratio, extract concentration, and coacervate/maltodextrin [MD] ratio) using central composite design of the response surface methodology based on encapsulation efficiency (EE) (%). The optimum parameters were determined as 4.0 for the coating material/core ratio, 50% for the extract concentration, and 6.

Effect of Salt Stress on the Phenolic Compounds, Antioxidant Capacity, Microbial Load, and In Vitro Bioaccessibility of Two Microalgae Species ( and ).

Microalgae have gained attention as alternative food sources due to their nutritional value and biological effects. This study investigated the effect of salt stress on the antioxidant activity, phenolic profile, bioavailability of bioactive compounds, and microbial counts in the blue-green algae and diatom species . These microalgae were cultured in growth mediums with different salt concentrations (15-35‱) We observed the highest antioxidant activity and phenolic compounds in the control groups.

Impact of different salt concentrations on growth, biochemical composition and nutrition quality of Phaeodactylum tricornutum and Spirulina platensis.

The effects of different salt concentrations on the growth, aroma and quality parameters of P. tricornutum and S. platensis were investigated for the first time.

Pumpkin Seed Oil as a Partial Animal Fat Replacer in Bologna-type Sausages.

Beef fat was replaced with cold press pumpkin seed oil (PSO; 0%, 5%, 15%, and 20%) in the production of bologna-type sausages. A value of pH, water-holding capacity (WHC), jelly-fat separation, emulsion stability and viscosity values were determined in meat batters. Thiobarbituric acid reactive substances (TBARS), color, and textural characteristics (TPA, shear test, penetration test) were determined in end-product at 1, 7, 14, 21, and 28 days of storage at 4°C.