Food Science and Nutritional Studies

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Antioxidant compounds act as key defenders in preventing these harmful processes associated with oxidative stress by neutralizing the effects of free radicals and preserving cellular homeostasis. Synthetic antioxidants are generally more cost-effective than natural ones and are thus widely used across many industries.…

On roe production, the aim of this study is to examine the change in shelf life of rainbow trout roe that produced by salting method by adding pomegranate seed oil (PSO) and thyme oil (TO) together with the control group (CG) at two different storage temperatures (+4 ⁰C and -18 ⁰C). At 0, 90. and 180. days, heat treat…

Jamun ( Syzygium cumini ), known for its distinctive flavor and vibrant color, is widely consumed as a refreshing fruit in raw and processed forms.

This article discusses scientific reviews of the applications of honeybee products in human health and nutrition studies. Applications for treating diseases date back many years, but numerous new applications for human health have been discovered in recent times. Honeybee products have been discovered to possess thera…

ABSTRACT This study presents the first assessment of Moringa oleifera leaf powder (MOLP) derived from plants cultivated in Sicily as a functional ingredient in semolina sourdough bread. Bread formulations were enriched with MOLP at 5 % and 10 % (w/w) and fermented using a selected starter culture of lactic acid bacter…

This research aimed to incorporate apple pomace into fruit bar formulations and analyzed quality properties (chemical, physical, color and sensory parameters and biological active ingredients) of the obtained bars. For this purpose, most preferred formulation has been developed using apple pomace, raisins, peanuts, co…

Bu araştırma, Şabot (Arabibarbus grypus) balığı kullanılarak elde edilen surimi tozu ile elde edilen balık krakerlerinin üretimi sonucu buzdolabı koşullarındaki mikrobiyolojik kalitesinin belirlenmesini amaçlamıştır. Balıklar fileto haline getirilerek kıyma oluşturuldu ve soğutulmuş su ile iki kez 10 dakika süre ile v…

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This study aimed to investigate the impact of pre-processed whole wheat flours, specifically those obtained through germination and sourdough fermentation followed by lyophilization (corresponding to Type III sourdough), on the physicochemical, biochemical, and microbiological properties of tarhana. Germinated and non…

Aim: The in vitro antioxidant properties of water, ethanol/water, and methanol extracts obtained from commercially available Besni grape (Vitis vinifera L.) were compared.Materials and methods: Dried Besni grape samples were extracted using three solvent systems with different polarities.Antioxidant activity was evalu…

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