Different wheat bran antifreeze polysaccharides (WBAP) were first isolated by ice shell
separation method. The composition and antifreeze activity of varied WBAP were …

Evaluation of food quality in industrial production is a major interest. Fast, reliable, cost-
effective and easy-to-use applications are required for on-line inspection of food products …

Honey crystallization is a common occurrence, while the underlying mechanisms are not
clear. Here we evaluated natural crystallization and induced crystallization of honey. By …

Legume flours are great sources of protein, dietary fiber, starch, minerals, and vitamins. In
recent years, the utilization of different legume flours in food systems has gained attention …

Crystallization of honey is a natural phenomenon, and it also gives the authenticity of honey.
But most of the consumers consider crystallization as adulteration of honey. Crystallization …

The TD-NMR technique mostly involves the use of T1 (spin-lattice) and T2 (spin-spin)
relaxation times to explain the changes occurring in food systems. However, these …

Industrial de-crystallization of honey is carried out by using hot water or air at 60° C or higher
temperatures with the cost of energy and longer process times. The objectives of this study …

Turkish delights were formulated by using sucrose (control) and different types of corn
syrups (having varying glucose/fructose ratios) and allulose syrup. 30% allulose syrup and …

Abstract Magnetic Resonance Imaging of hard biological tissues is very challenging due to
small proton abundance and ultra-short T 2 decay times, especially at low magnetic fields …

BACKGROUND Adulteration is defined as the intentional addition of a material that is not a
part of the nature. In this study, a non‐conventional time domain nuclear magnetic …