Sensory evaluation plays a vital role in the assessment of acceptance of novel food products
and preferences for different cuisines. This process provides significant and valuable …

Evidences show that the storage period greatly affects the quality of yogurt. In this study,
three types of yogurt: control yogurt (CY), non-hydrolyzed potato powder yogurt (PPY) and …

The aim of this study was to investigate the effects of polymerized whey protein (PWP)
prepared directly from cheese whey on physiochemical, texture, microstructure and sensory …

In current study, a simple multispectral imaging (430–1010 nm) system along with linear and
non-linear regressions were used to assess the various fish spoilage indicators during 12 …

Flixweed (Descurainia sophia) seeds (FS) is a rich source of polyphenols. This study aimed
to investigate the effects of various solvents (water, aqueous-methanol and aqueous …

This study aimed to create an optimal formulation of fortified rice noodles (FRNs),
incorporating spearmint, marjoram, and basil powders in varying proportions, along with …

The aim of this study was to investigate suitability of polymerized whey protein prepared
directly from cheese whey on the physicochemical, texture properties, and microstructure of …

The present study investigated the effect of monoglycerol-stearate and carnauba wax (0.5%
w/v) containing Shirazi thyme essential oil (TEO: 150 ppm) on the physical (moisture …

The present study investigated the effect of gelatin coating (GL) containing ascorbic acid
(AA: 10 g/L) and/or propyl gallate (PG: 0.1 g/L) on the chemical (peroxide value (PV); …

This study aimed to compare the untreated, cold plasma (CP)‐optimized (30 kV/5 mm/6.7
min), CP‐extreme (30 kV/2 mm/10 min), and thermally treated (TT)(90℃/5 min) kiwifruit …