Essential oils are volatile hydrophobic liquids extracted from plants which are often rich in
aroma. They are a mixture of secondary metabolites, often terpenoids that play an important …

This study investigates the potential use of peanut oil bodies as a fat replacer in ice cream.
We explored the effects of different treatments, fresh (FOB), heated (HOB), and roasted …

The effect of different processing temperatures on some quality characteristics of soymilk
was determined. Soybean was processed at varying temperatures (80, 90 and 110 C), to …

This study was designed to evaluate the antimicrobial effect of Cymbopogon citratus and
Mentha spicata essential oils, separately and mixed, against the microorganisms in yogurt …

Cereal gruels, starchy roots and tubers continue to form the bulk of staple foods in the world.
Though commercial foods of high quality are available, they are unaffordable by much of the …

This study examined the effect of different preservatives on the shell-life of soymilk stored at
different temperatures. The utilization of soybean for the production of soy milk was studied …

The soy proteins being cheaper are considered to have a great potential as an effective
substitute of milk proteins. The TSS content of soymilk was 5 brix, total solids was 10.2% and …

This study was aimed to investigate the functional properties of peanut seeds, and
physicochemical, nutritional and sensory analysis of processed peanut milk. Standard …

Essential oils are widely used in the food industry as natural food preservatives to extend
product shelf life and as flavoring agents. However, not much has been done on their use in …

Abstract Soybean (Glycine max L. Merrill.) a legume crop belongs to the family Fabaceae. It
is used in many products due to having multiple health benefits like anti-cancerous, boosts …