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Your search keyword '"Food Science and Technology"' showing total 3 results
Start Over Descriptor "Food Science and Technology" Region iran
3 results on '"Food Science and Technology"'

1. Reports from Islamic Azad University Advance Knowledge in Food Science and Technology (The Effect of Marination By Using Ginger Extract and Citric Acid On Physicochemical Characteristics of Camel Meat).

Subjects
ORGANIC acids, CARBOXYLIC acids, TRICARBOXYLIC acids, ORGANIC compounds, FOOD science, CITRIC acid, FLAVOR, ODORS
Abstract

A recent study conducted at Islamic Azad University in Esfahan, Iran, explored the impact of marination using ginger extract and citric acid on the physicochemical properties of camel meat. The research found that marinating camel meat with ginger extract and citric acid resulted in changes in pH, tenderness, color, and other characteristics. The study concluded that marinating camel meat with ginger extract improved its appearance and sensory characteristics. This research provides valuable insights into the effects of marination on camel meat quality. [Extracted from the article]

Published
2024

2. Studies from Sari Agricultural Sciences and Natural Resources University Update Current Data on Food Science and Technology (Physicochemical, Structural, and Rheological Characteristics of Corn Starch After Thermal-ultrasound Processing).

Subjects
FOOD science, NATURAL resources, CORNSTARCH, AGRICULTURE, SARIS, DATA science
Abstract

A study conducted by researchers at Sari Agricultural Sciences and Natural Resources University in Iran explores the effects of thermal-ultrasound treatment on the properties of corn starch. The research found that this green technology can significantly alter the structural and functional properties of starches. The study examined the impact of different temperatures and times on the physicochemical, structural, and rheological characteristics of corn starch. The results showed that thermal-ultrasound treatment is a viable technique for starch modification compared to conventional thermal and ultrasound treatments. [Extracted from the article]

Published
2023

3. Shahid Beheshti University of Medical Sciences Reports Findings in Food Science and Technology (Effect of dual physical modifications on structural and functional properties of gluten and whey protein: Ultrasound and microwave).

Subjects
SCIENCE journalism, WHEY proteins, GLUTELINS, FOOD science, ULTRASONIC imaging, MICROWAVES, WHEY protein concentrates
Abstract

The news correspondents obtained a quote from the research from the Shahid Beheshti University of Medical Sciences, "Nevertheless, microwave treatment after ultrasound caused a significant decrease in the solubility of both proteins. Keywords: Tehran; Iran; Asia; Food Science and Technology; Science EN Tehran Iran Asia Food Science and Technology Science 230 230 1 07/03/23 20230706 NES 230706 2023 JUL 6 (NewsRx) -- By a News Reporter-Staff News Editor at Food Weekly News -- New research on Science - Food Science and Technology is the subject of a report. According to the news reporters, the research concluded: "The zeta potential of both proteins was decreased after dual physical modifications, but thermal stability of proteins was improved after microwave treatment.". [Extracted from the article]

Published
2023

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