Detection of fraud in lime juice using pattern recognition techniques and FT-IR spectroscopy.

The lime juice is one of the products that has always fallen victim to fraud by manufacturers for reducing the cost of products. The aim of this research was to determine fraud in distributed lime juice products from different factories in Iran. In this study, 101 samples were collected from markets and also prepared manually and finally derived into 5 classes as follows: two natural classes (, ), including 17 samples, and three reconstructed classes, including 84 samples (made from Spanish concentrate, Chinese concentrate, and concentrate containing adulteration compounds).

Antimicrobial activity of Jamzad and Bunge essential oils against and in table cream containing LU5.

The essential oils (EOs) from Marzeh khuzestani ( Jamzad) and Marzeh bakhtiari ( Bunge) were analyzed and their antibacterial activities on and in probiotic table cream containing LU5 were evaluated. Carvacrol (86.5%) was the main component of Marzeh khuzestani, but thymol (33.

The effect of Quinoa flour and enzymes on the quality of gluten-free bread.

Gluten-free products usually are produced by refined flours such as rice and corn flour, which the bran is separated during processing. These flours are not nutritionally as rich as gluten containing products. Moreover, gluten-free bread has several technical problems such as unfavorable texture, low volume, quick staling, and weaker color and taste compared with the wheat flour products.

Manufacturing of nanoliposomal extract from algae and investigating its release behavior and antioxidant activity.

In this paper, the fabrication of algal extract-loaded nanoliposomes was optimized based on the central composite response surface design. Different concentrations of phenolic compounds (500, 1,000, and 1,500 ppm) of algal extract and lecithin (0.5, 1.

Novel oleogel formulation based on amaranth oil: Physicochemical characterization.

This study aims to investigate the characteristics of oleogel (OG) produced from amaranth oil at four concentrations of 7%, 9%, 10%, and 12% of the monoglyceride (MG). The physicochemical and structural aspects were performed by using pulsed nuclear magnetic resonance, differential scanning calorimetry, X-ray diffraction, and gas chromatography. The results show that oleogels (OGs) had higher oxidative stability during storage at ambient temperature in comparison with amaranth oil.

Efficiency of Tragacanth gum coating enriched with two different essential oils for deceleration of enzymatic browning and senescence of button mushroom ().

The effect of Tragacanth gum (T) coating containing (100, 500, and 1,000 mg/L) essential oil (S), Boiss. essential oil (Z), and (1,000 mg/L) sodium metabisulfite (M) on mushroom () enzymatic browning and postharvest quality was examined throughout 16 days of cold storage. Mushroom respiration rate, soluble solids content (SSC), percentage of open caps, and sensory quality as well as factors related to browning such polyphenol oxidase (PPO), phenylalanine ammonia lyase (PAL), and peroxidase (POD) activities were figured out.

Optimization of the enzyme-assisted aqueous extraction of phenolic compounds from pistachio green hull.

Phenolic compounds form an essential part of the human diet because of their functional properties. In this study, the extraction conditions of phenolic compounds from pistachio green hull were optimized by enzymatic method (using pectinase, cellulase, and tannase enzymes). For this purpose, the effective factors including the solid to solvent ratio, enzyme concentration, particles size, and extraction time were optimized.