Food Hydrocolloids
Effects of Carboxymethyl Cellulose, Cress Seed Gum, Whey Protein Concentrate and Whipping Time on the Physical, Textural and Rheological Properties of Camel Milk Whipped Cream

Morteza Kashaninejad; Seyed Mohammad Ali Razavi; Mohammad Reza Salahi

Volume 11, Issue 4 , February 2023, Pages 335-350

  In this study, the effects of different amounts of carboxymethyl cellulose (CMC) (0 to 0.2%), cress seed gum (CSG) (0 to 0.2%), whey protein concentrate (WPC) (2 to 8%), and whipping time (WT) (2 to 8 min) on the physical and rheological properties of camel milk whipped cream were investigated. The results ...  Read More

Food Microbiology and Biotechnology
Creating Optimal Conditions for Bacteriocin Production from Lactiplantibacillus plantarum Isolated from Traditionally Fermented Fruits and Vegetables

Mahsa Noktehsanj Avval; Marzieh Hosseininezhad; Abolfazl Pahlavanlo; Hamid Bahador Ghoddusi

Volume 11, Issue 4 , February 2023, Pages 351-366

  Lactic acid bacteria produce a large number of antimicrobial metabolites which are effective against pathogenic microorganisms. Amongst LAB’s antimicrobial agents, bacteriocins have been found as potentially safe biopreservatives. In this research, LAB isolates from less studied non-dairy fermented ...  Read More

Food Technology - Confectionary and Chocolate Products
The Effect of Nigella Sativa Oil on Physicochemical, Antioxidant Properties, and Shelf life of Savory Cake

Vasantha Kumari P; Saba Fathima

Volume 11, Issue 4 , February 2023, Pages 367-382

  This work was undertaken to develop a novelly formulated cake substituted with the cold-pressed Nigella Sativa oil and evaluate their nutritional properties namely Carbohydrate, Protein, Fat, Ash, Moisture, Energy, physicochemical properties, antioxidant activity, and shelf life of the savory cake. The ...  Read More

Food Processing
Performance and Energy Saving Analysis of Improved Cooking Vessel

Amol Tukaram Waghmode; Aniruddha Bhalchandra Pandit; Dhanaji Mahadeo Kale

Volume 11, Issue 4 , February 2023, Pages 383-396

  This work investigates the development and optimization of cooking and heating systems. An experimental protocol for achieving energy-efficient cooking systems with a combined cooker and stove assembly is being developed. In conventional cooking practice, a pot or pan is put directly on a flame, and ...  Read More

Food Packaging
Investigating the Characteristics of Basil Seed Gum-based Film Enriched with Echinophora platyloba Extract and Its Preservative Effect on the Quality of Silver Carp

Farzaneh Abdolmaleki; Shayesteh Shirkhorshidi; Milad Daneshniya

Volume 11, Issue 4 , February 2023, Pages 397-414

  This research aimed to examine the potential of increasing the shelf life of Hypophthalmichthys molitrix (silver carp) fillets using basil seed gum-based film enriched by various concentrations (0, 0.5, 1, 1.5, and 2% /dry matter) of Echinophora platyloba extract (EPE) during a 16-day storage period. ...  Read More

Food Biotechnology
Comparison of DNA Extraction Methods for Molecular Detection of Probiotic Lactobacilli, Lysis-resistant Bacteria

Monir-sadat Shakeri; Maryam Sadat Shakeri

Volume 11, Issue 4 , February 2023, Pages 415-422

  DNA extraction is a crucial step in all nucleic acid-based protocols to identify microorganisms. Lactic acid bacteria are a significant part of healthy microbiota in the human gastrointestinal tract. These gram-positive bacteria have several layers of peptidoglycan in the cell walls. These structures ...  Read More

Milk Products and Dairy Industries
Optimization of Cheese Analogue Formulation with Rice Milk, Chia Seed and Hazelnut Oil Applying Response Surface Methodology

Negar Golchin; Sara Jafarian; Seyyed Hossein Hosseini Ghaboos; Leila Roozbeh Nasiraie

Volume 11, Issue 4 , February 2023, Pages 423-436

  The physical, chemical and textural properties of cheese analogue depend on their source as well as the formulation conditions. Recently, cheese analogue has attracted the attention of consumers due to its nutritional, textural, sensorial and health properties. The aim of this study was to investigate ...  Read More

Food Industry Engineering - Modeling
Optimization of Anthocyanin Extraction from Roselle (Hibiscus sabdariffa) Calyces: RSM, Kinetic Modelling, Mass Transfer and Thermodynamic Studies

Nneoma Nkem Aneke; Wilfred Ifeanyichukwu Okonkwo; Sunday Louis Ezeoha; Gabriel Ifeanyi Okafor; Cosmas Ngozichukwu Anyanwu

Volume 11, Issue 4 , February 2023, Pages 437-450

  Roselle calyces (Hibiscus sabdariffa) are becoming very important in the food and beverage industry, especially because of the presence of anthocyanin which is an antioxidant responsible for their red colour. The effect of processing parameters such as contact time, temperature and calyx-water ratio ...  Read More