Water activity
View article: Evaluation of the Physicochemical Characteristics and Quality Attributes of Sweet Potato Supplemented Bread
Evaluation of the Physicochemical Characteristics and Quality Attributes of Sweet Potato Supplemented Bread Open
Consumer interest in health-enhancing supplemented flour-based products has increased over the past decade. Sweet potato (Ipomoea batatas), a high-value root crop, is a potential ingredient since it contains natural pigments, antioxidants,…
View article: Evaluating the Effects of Grape Harvest Time and Vacuum Drying on the Physicochemical Properties of White Seedless Quchan Raisin Cultivar
Evaluating the Effects of Grape Harvest Time and Vacuum Drying on the Physicochemical Properties of White Seedless Quchan Raisin Cultivar Open
IntroductionVarious methods have been used to dry grapes. The main purpose is to increase shelf life, produce high-quality dried grapes, and also produce raisins to reduce post-harvest losses. Different methods can be used to dry grapes. S…
View article: Antimicrobial Dextran-Based Edible Films Enriched with Fenugreek and Basil Oils for Shelf Life Extension of Chilled Fish
Antimicrobial Dextran-Based Edible Films Enriched with Fenugreek and Basil Oils for Shelf Life Extension of Chilled Fish Open
The study aimed to evaluate the efficiency of bacterial dextran film produced from Leuoconostoc mesenteroides and enriched with fenugreek and basil oil and to study its physical, retention and mechanical properties which included (thicknes…
View article: Influence of Sodium Chloride on the Behaviour of Pseudomonas fluorescens in Ripened Sheep Cheese
Influence of Sodium Chloride on the Behaviour of Pseudomonas fluorescens in Ripened Sheep Cheese Open
Ewe’s milk cheese produced from raw milk holds cultural and economic importance in Southern European countries; however, it poses microbiological challenges. Among spoilage microorganisms, Pseudomonas fluorescens is particularly concerning…
View article: Nutritional Characterization of Brewer’s Spent Grains Depending on Brewery Scale and Beer Production Technology
Nutritional Characterization of Brewer’s Spent Grains Depending on Brewery Scale and Beer Production Technology Open
Brewers’ spent grains (BSGs) represent a significant by-product of beer production, yet their detailed compositional variation across brewery scales and beer technologies remains insufficiently explored. This study systematically character…
View article: Evaluation of honeys of different botanical origins stored under average day and night temperatures
Evaluation of honeys of different botanical origins stored under average day and night temperatures Open
The objective of this study was to evaluate the properties of different honey samples (assa-peixe, bracatinga, coffee, cipó-uva, eucalyptus, gurucaia, laranjeira, and silvestre) during storage, over 180 days, at the average annual day (29.…
View article: Effects of Hot-Air Drying Conditions on Quality Attributes of Meat and Shell of Dried Shrimp
Effects of Hot-Air Drying Conditions on Quality Attributes of Meat and Shell of Dried Shrimp Open
Maintaining desirable texture, color, and flavor during hot-air drying is crucial for improving the commercial value of dried shrimp. This study aims to address the limitations of previous research on hot-air drying of shrimp, which focuse…
View article: Dietary Evaluation of Lactobacillus acidophilus Strain PR2 as a Probiotic on Growth, Immunity, and Water Quality in Major Carp (Catla catla)
Dietary Evaluation of Lactobacillus acidophilus Strain PR2 as a Probiotic on Growth, Immunity, and Water Quality in Major Carp (Catla catla) Open
Probiotic candidates, Lactobacillus acidophilus, are recognised for their ability to produce extracellular enzymes (proteases, lipases, and amylases), form resilient spores, inhibit pathogens, and colonise the intestinal mucosa. The presen…
View article: Biodegradable Sodium Alginate Films Incorporated With <scp> <i>Jateorhiza palmata</i> </scp> (Lam.) Miers Extract for Active Food Packaging
Biodegradable Sodium Alginate Films Incorporated With <span> <i>Jateorhiza palmata</i> </span> (Lam.) Miers Extract for Active Food Packaging Open
Biodegradable packaging helps reduce environmental impact by decomposing naturally and preventing plastic accumulation in ecosystems. This study developed sodium alginate films incorporating Jateorhiza palmata (Lam.) Miers root extract at …
View article: Thermodynamic Properties of Four Onion (Allium cepa L.) Varieties Produced in Senegal
Thermodynamic Properties of Four Onion (Allium cepa L.) Varieties Produced in Senegal Open
Thermodynamic data, essential for designing efficient dryers, depend on the physicochemical characteristics of products but remain unavailable for the Senegalese onion varieties Violet of Galmi, Safari, Gandiol F1, and Orient F1. This stud…
View article: Influence of Water Soluble and Relative Humidities on the Kelvin Effect and Water Activities of Urban Aerosols
Influence of Water Soluble and Relative Humidities on the Kelvin Effect and Water Activities of Urban Aerosols Open
The study used the Optical Properties of Aerosols and Clouds (OPAC 4.0) database to obtain the microphysical characteristics of urban aerosols and performed numerical analyses of the analytical formulas describing how equilibrium relative …
View article: A Pumpkin Seed Oil and Orange Peel Flour Gelled Emulsion as a Novel Fat Replacer in English Breakfast Sausages: Effects on Composition, Quality, and Sensory Acceptance
A Pumpkin Seed Oil and Orange Peel Flour Gelled Emulsion as a Novel Fat Replacer in English Breakfast Sausages: Effects on Composition, Quality, and Sensory Acceptance Open
The excessive intake of saturated and trans fats is associated with several chronic disorders. Reformulating foods to reduce total and saturated fats has therefore become a global health priority. However, the structural and sensory roles …
View article: Impact of Different Types of Lipids on the Quality of Frozen Dough and Bread
Impact of Different Types of Lipids on the Quality of Frozen Dough and Bread Open
This study investigated the impacts of different lipids (liquid oils: corn, peanut, soybean, rapeseed; solid fats: butter, shortening, margarine, lard, coconut oil) on the quality of frozen dough and bread. By comparing F0 (no freeze–thaw)…
View article: Evaluación del Recubrimiento Comestible a Base de Proteína sobre la Cinética de Pérdida de Masa, Estabilidad Fisicoquímica y Atributos de Color en Fresas (Fragaria × ananassa).
Evaluación del Recubrimiento Comestible a Base de Proteína sobre la Cinética de Pérdida de Masa, Estabilidad Fisicoquímica y Atributos de Color en Fresas (Fragaria × ananassa). Open
Objective:The aim of this study was to evaluate the effectiveness of protein- and polysaccharide-based edible coatings in the postharvest preservation of strawberries (Fragaria × ananassa), by analyzing their impact on physicochemical and …
View article: Ultrasound-assisted osmotic dehydration pretreatment enhances drying kinetics, quality attributes, bioactive compounds, microstructure, FTIR profiles, and sensory properties of Litchi
Ultrasound-assisted osmotic dehydration pretreatment enhances drying kinetics, quality attributes, bioactive compounds, microstructure, FTIR profiles, and sensory properties of Litchi Open
This study optimized ultrasound-assisted osmotic dehydration (USOD) as a pretreatment for convective drying of litchi quarters. Response Surface Methodology identified optimal conditions at 34.79% ultrasound amplitude, 30 min sonication, a…
View article: Impact of ultrasound-assisted germination and varied drying methods on phenolic biosynthesis, antioxidant capacity, and oxidative enzyme activity in selenium-biofortified black rice
Impact of ultrasound-assisted germination and varied drying methods on phenolic biosynthesis, antioxidant capacity, and oxidative enzyme activity in selenium-biofortified black rice Open
Germinated black rice (GBR) is a nutrition-enriched product with growing consumer interest; however, drying is necessary for shelf life, which may compromise its quality. This study evaluated the effect of ultrasound (US) pretreatment comb…
View article: Chitosan, Gelatin, <i>Aloe vera</i> , and Carvacrol Nanoemulsion–Based Edible Coatings: Effects on Physicochemical, Microbiological, and Sensory Qualities of Vacuum‐Packed Chicken Fillets
Chitosan, Gelatin, <i>Aloe vera</i> , and Carvacrol Nanoemulsion–Based Edible Coatings: Effects on Physicochemical, Microbiological, and Sensory Qualities of Vacuum‐Packed Chicken Fillets Open
Chicken meat contains high‐quality protein and is prone to postharvest quality deterioration due to high moisture and lipid content. Thus, in this study, edible coatings were developed from natural biomaterials, that is, chitosan (CH), gel…
View article: Drying Process Factors Effect on Cassava Chips
Drying Process Factors Effect on Cassava Chips Open
This study evaluates the influence of drying process parameters on cassava chips. Sun drying and oven drying methods were studied. Two key factors of drying time and drying temperature were investigated independently during oven drying. Fo…
View article: Innovative production of microencapsulated multistrain probiotic product mixed with turmeric, galingale, gotu kola, and black sesame with spray drying
Innovative production of microencapsulated multistrain probiotic product mixed with turmeric, galingale, gotu kola, and black sesame with spray drying Open
This study developed a microencapsulated, multistrain probiotic product combined with multiple herbal extracts using spray drying technology. Seven probiotic strains (Ligilactobacillus salivarius KUKPS6202, Lacticaseibacillus paracasei KUK…
View article: Tuning Gelation of Insect Proteins: Effect of Ionic Strength on Acheta domesticus Protein Extracts
Tuning Gelation of Insect Proteins: Effect of Ionic Strength on Acheta domesticus Protein Extracts Open
Protein gelation is a key mechanism for structuring food systems, as it determines texture, water retention, and overall product stability. Therefore, understanding how processing factors influence gelation is critical for designing functi…
View article: The Formulation of Red Guava (Psidium guajava L.) Instant Powder Drink using Foam Mat Drying Method
The Formulation of Red Guava (Psidium guajava L.) Instant Powder Drink using Foam Mat Drying Method Open
Background: Red guava juice offers various benefit yet its shelf life is short. Processing red guava juice into powder extends the shelf life of the product. The foaming method or foam mat drying was employed in this research to produce re…
View article: Evaluation of Physico-chemical Properties of Yogurt Low Fat Enriched with Malus sylvestris Peel Extract for Antioxidant
Evaluation of Physico-chemical Properties of Yogurt Low Fat Enriched with Malus sylvestris Peel Extract for Antioxidant Open
Background: The rising demand for functional foods has encouraged the utilization of natural antioxidants from agricultural by-products to enhance food quality and sustainability. Apple peels (Malus sylvestris), rich in phenolic compounds …
View article: Quality Properties of Crackers Enriched with Composite Flours: Effect on Dough and Final Product
Quality Properties of Crackers Enriched with Composite Flours: Effect on Dough and Final Product Open
Composite flours have been increasingly introduced in bakery products, aiming to enhance their nutritional value and reduce overdependence on imported wheat. Crackers are popular snack items, with potential to affect body weight and health…
View article: EFFECT OF FREEZING ON PHYSICO-CHEMICAL, ANTIOXIDANT, AND SENSORY PROPERTIES OF HONEYDEW HONEY
EFFECT OF FREEZING ON PHYSICO-CHEMICAL, ANTIOXIDANT, AND SENSORY PROPERTIES OF HONEYDEW HONEY Open
<p>Freezing food slows down the physico-chemical and biochemical reactions in food. In honey, freezing is primarily used to delay or halt crystallization, reduce viscosity, and preserve nutritional components. However, low temperatur…
View article: Effects of Dried Wolffia Powder on the Quality of Corn Milk Beverage Mixed with Dried Wolffia Powder
Effects of Dried Wolffia Powder on the Quality of Corn Milk Beverage Mixed with Dried Wolffia Powder Open
Wolffia is a plant-based protein alternative that has recently gained significant much attention due to its nutritional value and its ability to be processed into a variety of food products. This research aimed to study the effects of mixi…
View article: Vegetable-Enriched Traditional Wadis: A Study on Nutritional Profiles and Shelf Stability
Vegetable-Enriched Traditional Wadis: A Study on Nutritional Profiles and Shelf Stability Open
Wadi, also called a pulse nugget, prepared from legumes, is a popular ingredient in traditional Indian curries. In the present study, black gram and green gram were used to prepare the wadi batter following the traditional wadi-making proc…
View article: From freshness to preservation: insights into processing and storage impacts on purple passion fruit volatilome
From freshness to preservation: insights into processing and storage impacts on purple passion fruit volatilome Open
BACKGROUND Purple passion fruit is highly appreciated for its distinctive sweet flavour, low acidity, and aromatic profile, making it a desirable choice for fresh consumption and juice production. To ensure microbiological safety and exten…
View article: Hydrogen transport through sump brine as a limiting factor for microbial activity in underground hydrogen storage salt caverns
Hydrogen transport through sump brine as a limiting factor for microbial activity in underground hydrogen storage salt caverns Open
View article: Impact of modified atmosphere packaging on the microbiological and physicochemical analyses of mirror carp (Cyprinus Carpio L., 1758) fish balls
Impact of modified atmosphere packaging on the microbiological and physicochemical analyses of mirror carp (Cyprinus Carpio L., 1758) fish balls Open
In this study, the impacts of dissimilar modified atmosphere packaging treatments on the microbiological and physicochemical quality of mirror carp fishballs were investigated. In the study, one control group (K: under air) and three exper…
View article: Microencapsulation of Peanut Worm (Siphonosoma australe) Extract from Indonesian Marine Waters as a Natural Umami Flavor Enhancer Obtained by Spray Drying
Microencapsulation of Peanut Worm (Siphonosoma australe) Extract from Indonesian Marine Waters as a Natural Umami Flavor Enhancer Obtained by Spray Drying Open
The peanut worm (Siphonosoma australe), a marine organism endemic to the coastal waters of Sulawesi, Indonesia, is rich in glutamic acid, making it a promising natural source of umami flavor. This study aimed to develop and characterize sp…