Food color is a feature that provides preliminary information about their preference or
consumption. There are dominant pigments that determine the color of each food; the most …

Gluten protein as one of the plant resources is susceptible to genetic, physical, chemical,
enzymatic and engineering modifications. Chemical modifications have myriad advantages …

Background The refining process aims to eliminate the undesirable components in crude
vegetable oil to yield refined oil with improved stability and consumer preference. The …

Ultrasound, as an innovative approach, is a suitable alternative for dairy heat processing
and can effectively inactivate microorganisms. Its capacity in improving the bioactive and …

This study aimed to investigate the suitability of ultrasonication as an innovative
pregelatinization method. The effect of ultrasonic probe diameter for effective …

The objective of this research was to compare the function of thymol-loaded nanostructured
lipid carriers (NLC) and a thymol-nanoemulsion (NE) with nitrite (120 mg/kg) on quality …

The optimization of wheat starch esterification (acetylation) with a high degree of substitution
was performed through response surface methodology (RSM) via various concentrations of …

The main objective of this study is to compare the quality characteristics of the sunflower oils
bleached with microwave and industrial techniques. The bleaching efficiencies of …

Experimental data were analyzed to investigate the underlying adsorption or degradation
mechanism of carotenoids and chlorophylls over the bleaching of sunflower oil through …

Phenolic compounds of pistachio green hull extract (PGHE) were incorporated into
nanoliposomes (NLs). The NLs were prepared with different concentrations of phenolic …