Showing 1 - 16 results of 16 for search 'FOOD INGREDIENTS TECHNOLOGY', query time: 6.97s Refine Results
  1. 1
    The Encapsulation of Saffron Extract in Double Emulsion System and Stability Evaluation of Its Active Constituents using Principal Component Analysis Method during Storage Period
    Subjects: “...active ingredients...”
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    Article
  2. 2
    Using Arabic Gum, Maltodextrin and Inulin for Wall Compounds Microencapsulation and Rapid Release of the Bioactive Compounds from Cardamom Essential Oil in Saliva
    by Mostafa Shahidi Noghabi, Mohammad Molaveisi
    Published 2020-04-01
    “... ingredients and the effect comparison of adding maltodextrin and inulin to Arabic gum as coating materials...”
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    Article
  3. 3
    Extraction and encapsulation of capsaicinoids of red pepper oleoresin
    “... agent in various food products. Spicy taste of red pepper oleoresin is due to a group of alkaloids...”
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    Article
  4. 4
    Simultaneous determination of nitrite and nitrate residues in meat products marketed in Shiraz by high performance liquid chromatography
    by H Golkari, M.H Eskandari, S Pakfetrat, H Lashkari
    Published 2012-08-01
    “...Nitrite and nitrate are the key ingredients and play a multifunctional role in meat curing...”
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    Article
  5. 5
    The Entrapment of Bioactive Compounds of Olive Leaf Extracts into a Sucrose Matrix by Co-Crystallization Process: Structural Characterization and Stability
    “... of these compounds as food and pharmaceutical ingredients face challenges like protecting them during storage...”
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    Article
  6. 6
    Optimization of Iranian Low-Fat Cheese With Addition of Persian and Almond Gums as Fat Replacers by Response Surface Methodology
    “... these ingredients improves the texture, yield and functional characteristics of these products. To achieve the low...”
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    Article
  7. 7
    Detecting Adulteration in Camel Milk Using Color Change Modeling by Image Processing and Mixture-process Variable Experiment
    by Morteza Kashaninejad, Mohebbat Mohebbi
    Published 2018-05-01
    “...Nowadays, food ingredient fraud and economically motivated adulteration are emerging risks, being...”
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    Article
  8. 8
    Nano-Liposome of Grape Seed Extract with a New Formulation and its Application in the Dough
    “...Nanotechnology applications in food science include enrichment with bioactive substances...”
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    Article
  9. 9
    The Effect of Microwave Pretreatment on the Oxidative Stability and Some Quantity and Quality of Extracted Oil from Rapeseeds
    “... because of existence of unsaturated fatty acids and lack of cholesterol in its ingredients. In this study...”
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    Article
  10. 10
    The Evaluation of Desirable Aromatic Components and Polyphenolic Compounds in the Process of Cocoa Powder Production
    “...Cocoa powder and chocolate are one of the most popular ingredients used in food products...”
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    Article
  11. 11
    The ratio of fecal coliform to fecal streptococci traditional ice cream marketed in Tabriz
    by H Saderi Oskui, A Tavakkolii
    Published 2011-05-01
    “... or unpasteurized ingredients (i.e., milk or cream). Determination of coliform-Enterococcns ratio is among methods...”
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    Article
  12. 12
    Association of the SNPs on CSN3, PPARGC1αand OPN genes with milk production traits and efficiency of cheese in Brown Swiss breed
    “...Milk is considered as a complete food to meet parts of human daily requirements for a long time...”
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    Article
  13. 13
    Molds contamination of raw milk and dairy products: Occurrence, diversity and contamination source
    by T Moshtaghi Maleki, S Hanifian
    Published 2015-11-01
    “... and buttermilk) and 80 environmental (i.e. ingredients, packaging materials, surface of processing equipments...”
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    Article
  14. 14
    Optimization of Hydrolysis Condition of Pumpkin Seeds with Alcalase Enzyme to Achieve Maximum Antioxidant and Nitric Oxide Inhibition Activity
    “... antioxidant and nitric oxide inhibitory properties and can be used as a suitable ingredient in food...”
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    Article
  15. 15
    The Effect of Extruded Sorghum Flour and Hydrocolloids on the Physical and Chemical Properties of Gluten-free Cookie
    “... as an appropriate ingredient for producing gluten-free cookies....”
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    Article
  16. 16
    Application of Inulin in Coating of the Fillet of Rainbow Trout (Oncorhynchus mykiss) using Alginate Sodium and its Effect on Sensory and Textural Properties of the Fried Product
    “... and contrary to springiness. In conclusion adding functional ingredient of inulin to edible coating of fish...”
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    Article
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