Characterization of active Cerish fructan-sumac extract composite films: Physical, mechanical, and antioxidant properties.

The biodegradable active films have the potential to increase the shelf life and safety of food products. In this study, the properties of (Cerish) root fructans (ESRF) film and its combination with L. (Sumac) extract (RCLE) at different concentrations (1%, 2%, 3%, and 4% w/w) were investigated.

Changes in fat uptake, color, texture, and sensory properties of gel-coated eggplant rings during deep-fat frying process.

There is a widespread use of deep-fat frying in both domestic and industrial sections, and deep-fat fried foods are extremely popular due to their taste, color, and crispy texture. Human health can be, however, seriously compromised by the excessive consumption of oil, especially saturated fats and trans fatty acids. The use of hydrocolloids in inhibiting oil absorption has garnered considerable attention.

Effect of atmospheric nonthermal plasma on physicochemical, morphology and functional properties of sunn pest ()-damaged wheat flour.

To improve the quality of sunn pests ()-damaged wheat flour, the effects of nonthermal plasma on physicochemical, rheological, functional, and microstructural properties were investigated. Gas type (air and oxygen), voltage (22 and 25 volts), and time (0, 2, 4, 6, 8, and 10 min) were the variables of the experiments conducted using a completely randomized design with three replications. The results show that with increasing voltage and time of plasma treatment, the pH decreased significantly ( ≥ .