Pomegranate seed as a novel source of plant protein: Optimization of protein extraction and evaluation of in vitro digestibility, functional, and thermal properties.

This research was carried out to optimize the extraction process of proteins from pomegranate seeds and characterize their in vitro digestibility as well as their thermal and functional properties. For this purpose, the study screened five parameters (liquid/solid ratio, pH, temperature, NaCl concentration, and time) that could potentially influence the extraction process. This screening was conducted using a two-level Placket-Burman design (PBD).

Enhancing canola oil's shelf life with nano-encapsulated extract for optimal antioxidant performance.

Incorporation of antioxidants, such as phenolic compounds into edible oils has limitations such as rapid release of phenolic compounds, low solubility, low penetration, low accessibility, and rapid degradation by environmental compounds. To solve this problem, the nano-encapsulation process is offering promising opportunities. In this research, for the first time, the phenolic extract of was nano-encapsulated in nano-emulsions coated with chitosan, gum (LPG), and complex of chitosan and LPG (CCL) (1:1 ratio).

Sensorial, textural, and rheological analysis of novel pistachio-based chocolate formulations by quantitative descriptive analysis.

Principal component analysis (PCA) was used to investigate the effects of pistachio oil (7.5 and 15%), xanthan gum (0 and 0.3%), distillated monoglyceride (0.

The chemical composition and heavy metal content of sesame oil produced by different methods: A risk assessment study.

The oil was extracted from sesame seed with two extraction methods. Traditional (Ardeh oil) and industrial method (cold pressing method: virgin and refined sesame oil) oil extraction was studied to compare the quality and heavy metal content of extracted oils. The chemical properties (fatty acid composition, peroxide, anisidine, acid values, and TOTOX) and heavy metal contents were investigated.

Detection of ripeness grades of berries using an electronic nose.

The estimation of ripeness is a significant section of quality determination since maturity at harvest can affect sensory and storage properties of fruits. A possible tactic for defining the grade of ripeness is sensing the aromatic volatiles released by fruit using electronic nose (e-nose). For detection of the five ripeness grades of berries (whiteberry and blackberry), the e-nose machine was designed and fabricated.

Protein beverages made of a mixture of egg white and chocolate milk: Microbiology, nutritional and sensory properties.

Egg white protein and chocolate milk were used for making protein beverage. Microbiological count, sensory attributes, and pH changes were investigated during 10 days of refrigerated storage. At the tenth day, the total numbers of bacteria were between 4.

Conversion of glucose-xylose mixtures to pyruvate using a consortium of metabolically engineered .

Two strains of were engineered to accumulate pyruvic acid from two sugars found in lignocellulosic hydrolysates by knockouts in the , , , and genes. Additionally, since glucose and xylose are typically consumed sequentially due to carbon catabolite repression in , one strain (MEC590) was engineered to grow only on glucose while a second strain (MEC589) grew only on xylose. On a single substrate, each strain generated pyruvate at a yield of about 0.

A comparative study of dried apple using hot air, intermittent and continuous microwave: evaluation of kinetic parameters and physicochemical quality attributes.

In the study, the effectiveness of intermittent (IMWD) and continuous (CMWD) microwave drying and hot air drying (HAD) treatments on apple slices were compared in terms of drying kinetics (moisture diffusivity and activation energy) and critical physicochemical quality attributes (color change, rehydration ratio, bulk density, and total phenol content (TPC) of the final dried product. The temperature, microwave power, air velocity, and pulse ratio (PR) applied in the experiments were 40-80°C, 200-600 W, 0.5-2 m/s, and 2-6, respectively.

Canthaxanthin biosynthesis by Dietzia natronolimnaea HS-1: effects of inoculation and aeration rate.

The interest in production of natural colorants by microbial fermentation has been currently increased. The effects of D-glucose concentration (3.18-36.