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Effects of Lepidium perfoliatum seed gum (LPSG) concentration (0, 0.3 and 0.6 wt%) and different processing treatments (freezing, pasteurization and sterilization) on physical and stability of oil-in- water emulsion prepared by whey protein (6 wt%) was investigated. For this purpose, particle size distribution, creaming index, microscopic characteristics, viscosity and flow behavior of emulsions were studied. Results showed that thermal processing increased the particle size of dispersed phase. Results also showed that the damage of membrane surface at high temperature such as sterilization was higher than other temperatures. At low Lepidium perfoliatum seed gum concentration, the emulsions were somewhat more resistant to thermal processes. However, at higher gum concentrations (0.3 and 0.6%), thermal processing did not have a negative effect on the emulsion stability. The viscosity and consistency coefficients also increased with increasing gum concentration. Shear thinning behavior for emulsions at all thermal treatments were also observed. Therefore, adding LPSG to the emulsion could increase its stability to the thermal processing.

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Nowadays, cakes play an important role in feeding the people around the world, so that the wide types of cakes with the variety of flavors and nutritional value are produced. In this study, wheat flour was substituted with Phaseolus vulgaris flour at different levels (0, 15, 30 and 45 wt%) in order to enrich the cake. Also, some physical and sensory properties of the dough and cake were evaluated. The results showed that with increasing the level of Phaseolus vulgaris flour, the consistency of the dough and the moisture content of the cake samples were significantly reduced (P <0.05), while the minimum specific volume of the cakes was obtained when 15% of the wheat flour was replaced with Phaseolus vulgaris flour. According to the sensory evaluation results, the highest acceptance points were obtained for the control sample and the sample containing 15% Phaseolus vulgaris flour. Based on the results of this study, the sample containing 15% Phaseolus vulgaris flour had the best qualitative and sensory characteristics. Therefore, by replacing 15% wheat flour with Phaseolus vulgaris flour, a nourishing sponge cake with sensory and physical characteristics similar to the control sample could be produced.

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During the marketing process, the consumer's needs are identified and the way to supply it is determined in order to obtain his satisfaction from the product and a durable, mutually beneficial relationship with him. In order to investigate the behavior of consumers, factors affecting these behaviors should be identified. In this research, the effect of some packaging parameters on increasing food marketing has been investigated. The results showed that the form, design, color and material of food packaging had a significant effect on its sales growth. It was also found that the priority of the package is for glass, plastic, metal, cardboard and paper, respectively. The results showed that transparent and firmly packed packaging had a significant effect on sales growth. In these results, the packaging priorities were transparency, material, strength, color, design, shape, and size of packaging. According to the results, it is recommended that manufacturers of food products should pack food products in transparent containers or, if they cannot be transported transparently, to print a clear form of foods on the package. It should be noted that the use of applicable packages for food packaging is not recommended. In general, the results showed that food packaging was effective in increasing food marketing.

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Due to the growing demand for biocompatible natural ingredients, the use of hydrocolloids in the food industry is on the rise. Restructured foods are one of the most important aspects of the food industry, involving a complex mix of ingredients, as well as texturing and structuring processes. Achieving an optimal formula for gel formation with appropriate elastic texture can allow for the industrial application in various stuffed products such as olives and related products. Therefore, in this study, gelatin as a gelling agent at 3, 4 and 5 wt% and guar gum as a thickening agent at 0.5 and 1.5 wt% in 1 wt% citric or lactic acid were selected as restructured Ricotta cheese formulation and evaluated of textural properties and shelf-life. Tests included textural characteristics, gel stability, and shelf-life of the restructured cheese. Therefore, the appropriate formula of restructured cheese with appropriate textural properties was selected and evaluated for microbial properties. Due to the importance of sensorial properties of this restructured product, its sensory characteristics were also investigated. Process conditions during storage of samples were also investigated in citric and lactic acid. Finally, the formula containing 4% gelatin and 0.5% guar gum in the solution containing 1% citric acid was selected as the desired sample.

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Increasing information about color kinetic changes has made the improvement of color parameters possible. Analysis of the color kinetics data allows for undesirable changes to be minimized and optimizes the color retention in food products. Imaging and image processing operation were performed to extract color parameters in the color space L*a*b. Image J software was applied to analysis the images, and changing the color space was done using a two-stage method. The temperature sensitivity of rate constants was evaluated using Arrhenius equation. Results showed that the increase of ΔE during time at the beginning of frying was fast and then has been slower. The activation energy was determined 44.80 kJ/mol. Statistical analyses showed that frying time and frying temperature and also interaction of them had significant effects on total color changes of the meat cubes. Color measurement was carried out successfully using image processing as a non-destructive and simple method in evaluation of ostrich meat crust color and the results of machine vision system correlated with the visual observations. Kinetic of formation or deterioration of color during deep fat frying was well modeled using a first-order kinetic equation.

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Shelf life is the amount of time that corresponds to an acceptable reduction in food quality under certain conditions. This feature depends on various intrinsic and environmental factors such as the nature of the food, storage processes, coating and the type of packaging, and it affects the stability of the product. The ability to estimate shelf life is of considerable commercial value, but there is no reliable method for this purpose for fresh pistachios. The aim of this study was to create mathematical models to predict the shelf life of food, using Badami's fresh pistachio samples coated with chitosan edible coating in different concentrations (0, 1, and 1.5%) under three atmospheres including ambient atmospheric condition, passive MAP, and active MAP. The shelf life study was performed at 5°C and a multivariate prediction of instrumental and sensorial firmness was performed through kinetic models. In this study, fresh pistachios coated with 1.5% chitosan under active MAP had the highest estimated shelf life (86 days). Also, obtained models were able to estimate the softening time to the end-point of shelf life in different conditions of coating and packaging of fresh pistachios.

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Ice milk is a low-fat frozen dairy product, which is much cheaper than ice cream. The texture of low-fat products is one of the most important issues in the marketing of these products. There has been a lot of research on the use of surfactants in ice cream formulations, which shows the ability of these compounds to increase consistency and agitation and aeration, improve melting resistance, create a softer and creamier texture, and increase the overrun. The present study investigated the effect of adding Chubak root extract powder to ice milk on the quality of this product. Ice milk mixture was produced with different concentrations of Chubak extract powder (0, 0.015, 0.030 and 0.045 g/kg) and the changes in physicochemical and sensory properties of ice milk were investigated. The results showed that increasing the concentration of the extract in ice milk increased the consistency coefficient, overrun, melting resistance, creaminess and overall acceptance, while the values ​​of flow behavior index, hardness, adhesiveness, roughness and coldness decreased. These results can be related to increased water absorption, improved agitation, increased fat instability and smaller ice crystals. Sensory evaluation showed that ice milk containing 0.045 g/kg Chubak root extract powder had the highest overall acceptance and gained more scores. It can be concluded that the use of Chubak root extract powder in the preparation of ice milk can improve the functional characteristics of the product so that it can achieve a higher position in the group of frozen dairy products.

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Nowadays algae, which are Phototroph  diatom, are capable of converting nonorganic photos into organic matter, have found many applications in the food, pharmaceutical and sanitary industries. In this study, the effect of adding different levels of Dunaliella salina microalgae biomass on the physicochemical and sensory properties of yogurt during a 21-day storage period was investigated. Dunaliella salina mass powder was added to milk at 4 levels (0, 0.5, 1 and 2% by weight) in the pre-pasteurization stage. Tests including pH measurement, water holding capacity, tissue measurement and colorimetry of samples performed on the first, seventh, fourteenth and twenty-first days after production and evaluation of viscosity and sensory characteristics on the first day after production on the produced yogurt. The results showed that the addition of Dunaliella salina biomass at different levels caused a significant decrease in pH. The water holding capacity of the samples decreased with increasing algal level and storage time (P <0.05). The amount of stiffness, viscosity and color parameters of the yogurt samples showed a significant decrease with increasing algal surface (P <0.05). Sensory evaluations showed that with increasing biomass levels, sensory scores and overall acceptance from consumers decreased. Due to the unique nutritional properties of Dunaliella salina powder, the use of bioactive compounds of this microalgae can also be one of the proposed approaches for use in various food products, including yogurt.

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The basis for modeling the shelf life of snacks enriched with Spirulina platensis is the storage temperature. After production, the snacks were packed in polypropylene bags and stored at 25°C (room temperature) and 5°C (refrigerator) for a specified period of 180 days. Shelf life studies were performed by semi-educated and consumer panelists. During this period, microbial tests (total count of bacteria, mold, yeast and coliform), moisture content and hardness were examined. Weibull hazard analysis was used to estimate the shelf life of snacks enriched with Spirulina platensis powder based on sensory properties assessment. Considering the 25% and 50% probability of rejection, the shelf life at 5 ° C for enriched and control samples was 98, 67 and 184, 158 days and at 25 ° C for 189, 125,217 and 321 respectively Were estimated. Also, the equation of shelf life with the probability of rejection by consumers was presented. Finally, enriched and control snacks were microbiologically evaluated. The results showed that the enriched and control snack samples were completely microbiologically safe for consumption over a 360-day period.

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This study was performed on the physical stability, rheological and sensory properties of low-fat pasteurized cream with 20% fat content in the presence of carrageenan, tragacanth and their mixtures at a constant concentration of 0.3% (w/w) and comparison with cream samples without hydrocolloids as a control. Physical stability, rheological properties, color and sensory evaluation were analyzed. Rheological parameters confirmed that all samples had a shear-thinning behavior. The results showed that the addition of hydrocolloids significantly increases the physical stability and consistency coefficient, which leads to better quality of final products. In addition, the sensory properties showed high acceptability of samples containing tragacanth. Based on the obtained results, the sample containing a mixture of 0.2% tragacanth and 0.1% carrageenan had a much greater effect on the mentioned properties, especially sensory properties, and will have a good potential for use in cream formulations.

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Aspartic proteases play a vital role in diverse biological processes, with microbial variants garnering considerable attention for their commercial potential across various industries. This comprehensive review delves into the intricate aspects of microbial aspartic proteases, encompassing their biosynthesis, genetic regulation, secretion mechanisms, post-translational modifications, characteristics, and emerging applications. The biosynthesis of these proteases involves the translation of corresponding genes into precursor proteins, which undergo a series of processing steps culminating in the formation of mature enzymes. The efficiency of aspartic protease production and commercialization relies heavily on understanding the mechanisms governing their secretion. Notably, post-translational modifications, such as glycosylation and phosphorylation, play a significant role in influencing the activity and stability of these enzymes. The review further explores the substrate specificity and catalytic properties of microbial aspartic proteases, along with their potential applications in the food industry, pharmaceuticals, and biotechnology sectors. In the food industry, these proteases find utility in enhancing flavor, texture, and nutritional value. In the pharmaceutical realm, they contribute to drug discovery and development. Additionally, in biotechnology, microbial aspartic proteases exhibit versatility in applications such as protein engineering, peptide synthesis, and bioremediation. This comprehensive examination provides valuable insights into the multifaceted nature of these enzymes, shedding light on their biosynthesis, genetic regulation, secretion mechanisms, post-translational modifications, characteristics, and promising commercial applications.