Ice cream as a complex multi-phase food consists of fat globules, air bubbles and ice
crystals dispersed in a semi-frozen solution. Ice cream contains about 12% fat, which plays a …

The overconsumption of dietary fat contributes to various chronic diseases, which
encourages attempts to develop and consume low-fat foods. Simple fat reduction causes …

Abstract The polysaccharide (AP1-b) of molecular weight 6.59× 10 5 Da was isolated from
lignified okra (Abelmoschus esculentus (L.) Moench) by hot-water extraction, 40% ethanol …

The main features of the okra, Abelmoschus esculentus (L.), are highlighted. The evaluation
of interactions between biologically active compounds and other components of the food …

Okra pods are commonly used in Asia as a vegetable, food ingredient, as well as a
traditional medicine for many different purposes; for example, as diuretic agent, for treatment …

Research in natural polymeric materials has witnessed growing interest and attention. This
is attributable to a number of factors which include their relative abundance, low cost, and …

Okra pectin obtained by hot buffer extraction (HBSS) consists of an unusual pectic
rhamnogalacturonan I structure in which acetyl groups and alpha galactose residues are …

Background The quality and value of chocolate are related to its unique and fascinating
flavor arisen from volatile and non-volatile compounds present in the product. The particular …

Cold plasma (CP) is an innovative technology for non-thermal food processing. Low
temperature and active particles during CP processing play a significant role in limiting …

Abelmoschus esculentus L (okra) is widely used as a healthy vegetable and favourable
source of dietary medicine. Okra flowers which are by-products of okra, are rich in …