This study focuses on numerical modeling of the oleogelation process using grape seed oil and beeswax its validation experimental approach. The main goal is to investigate how cooling rate affects this process. necessary physical thermal properties oleogel for were determined through experiments. Additionally, differential scanning calorimetry was used characterize phase transitions. apparent heat capacity method applied in simulate change process, energy equation solved finite element...

Abstract Background Fresh in-hull pistachio fruits are very perishable and hence have a limited storage life, with marketers customers wishing for longer shelf life. The present research was performed to explore the combined effects of different packaging conditions (ambient atmospheric condition, passive- active-modified atmosphere packaging) as well chitosan coating (0, 1, 1.5%w/v) on postharvest quality fresh pistachios stored at 5 °C 85–90% relative humidity 45 days. efficacy treatments...

Vacuum cold plasma (VCP), a novel non-thermal processing technology used to modify the physicochemical properties and functionalities of food materials, was applied whey protein isolate (WPI). The treatment affects chemistry and, as result, leads differences in behavior solution at interfaces. To minimize undesirable effects high oxidation increase effectiveness reactive species, VCP low pressure using different types gases (air, combination argon air, sulfur hexafluoride (SF6)). led...

Skim milk with 8.5% total solids was concentrated to 15 and 20% by vacuum evaporation inoculated probiotic Lactobacillus. Yoghurts were incubated at 42oC stored 4oC. Survival of Lactobacillus, physiochemical (pH, acidity, synersis, hardness) sensory properties (taste texture) of probiotic yoghurts evaluated every 7 days 21 days. Results showed that, increasing the solid concentration increased the survival of Lactobacillus acidophilus, acidity hardness yoghurt reduced pH synersis. However,...

Abstract Textural, mechanical, microstructural, and thermal properties of reconstituted pimiento alginate‐guar gels subjected to mechanical stresses during pasteurization process were investigated. Alginate‐guar gelling system at ratio 2:1 different calcium chloride concentrations (2–8%) varying acid conditions including citric lactic 1% evaluated. Textural profile analysis parameters viz. hardness, springiness, gumminess, cohesiveness, adhesiveness as well properties, structural, thermal,...

For years, cold plasma processing has been used as a non-thermal technology in industries such food. As interfacial properties of protein play remarkable role many processes, this study investigates the effect on foaming and behavior WPI. The objective is to evaluate different gases (air, 1:1 argon–air mixture, sulfur hexafluoride (SF6)) low-pressure (VCP) treatments whey isolate (WPI) surface aqueous WPI solutions. Dynamic dilational elasticity, tension isotherms, layer thickness,...

This study investigated a blend of poly (lactic acid) (PLA) and Saqqez gum, with weight ratio 70:30, respectively, along two plasticizers, acetyl tributyl citrate (ATBC) polyethylene glycol (PEG), at three different concentrations (14%, 16% 18% by the PLA). The was analyzed using differential scanning calorimetry (DSC), electron microscopy (SEM), tensile tests, water-absorption behavior (coefficients water absorption, sorption, diffusion permeability samples during 240 h) chemical resistance...

Production of barberry hydrogel beads containing suspended pulp was investigated based on reverse spherification method. Beads with different concentration sodium alginate (0.5%, 0.8%, and 1% w/v) calcium lactate (1%, 1.67%, 2.2% were prepared. Total phenolic content (TPC), antioxidant capacity, membrane thickness, microstructure, hardness, thermal properties evaluated at the time production after two months storage. Textural studies indicated that an increase in concentration, improved...

Abstract This research was conducted to evaluate encapsulated d ‐limonene perception and release in rock candy. Microcapsules with wall materials of 75/25 gum Arabic/Maltodextrin by 20% materials) were produced for using To the flavor from candy time–intensity method, a model system developed sensory evaluation trained panelists order determine effect three different matrices (water, water flavored candy, citric acid (pH = 3) at serving temperatures (10, 45, 75°C) on release. Results showed...

Abstract Physical destruction and thermal treatment are pretreatment methods used to destroy cell membranes facilitate the release of solute extraction. In this paper, sugar extraction from carrots under different pulsed electric field conditions (field strengths 250, 750, 1,250 V/cm, pulse numbers 10, 45, 80, frequency 1 Hz) simultaneous treatments (at 20, 70°C) were studied based on full factorial design experiments with 27 runs. Carrot slices treated PEF suspended in water at desired...

The aim of the present investigation was to explore possibility developing a fruit snack formulation based on dried fig powder and chocolate-coated. Dried Fig (Ficus carica L.) with maximum particle size 354 μm lowest compaction force formulated as core. Persian gum prepared at concentrations 1.5, 2 2.5% xanthan levels 0.25, 0.39 0.54% middle layer coating Regarding rheological assessments, sugar-free chocolate containing 29.3% isomalt selected for outer shell in entitled snack. Textural...

The purpose of this study was to investigate the possibility producing reduced fat dark chocolate models in ball mill refiner and using some selected emulsifiers. effects emulsifiers including lecithin, polyglycerol polyricinoleate citrem two levels refining times on characteristics such as moisture, particle size, hardness rheological properties samples examined. results showed that is most effective emulsifier reduce parameters a part formulation production can solve many technological problems.

The aim of this study was to investigate a novel composite flour containing one the old Sicilian wheat landraces called Maiorca and resultant biscuits. In study, effect replacing soft with malt commercial at different percentages (5, 10, 15%) on color intensity, formation acrylamide, descriptive sensory analysis evaluated. Sensory revealed that biscuit sample 5% most appreciated by panelists. Eventually, data had great potential be used as part ingredients.