p. 87−94
2676-3494
Vol.3/No.2
0.95, RMSE=0.47 and SE=0.28). The predicted values using the optimal ANN model vs. experimental values represented a correlation coefficient higher than 0.95 and 0.90 during IR and conventional thermal processing, respectively. This model can therefore be applied in prediction of the effects of thermal processing on the physicochemical properties of the lime juice in pilot plants, processing factories and online monitoring.]]>
p. 95−100
2676-3494
Vol.3/No.2
p. 101−109
2676-3494
Vol.3/No.2
p. 110−115
2676-3494
Vol.3/No.2
p. 116−120
2676-3494
Vol.3/No.2
p. 121−127
2676-3494
Vol.3/No.2
p. 128−137
2676-3494
Vol.3/No.2
p. 138−146
2676-3494
Vol.3/No.2
0.05). Addition of SSMF and MFWE increased the moisture content, antioxidant activity and yellowness (b*) and decreased the peroxide value and lightness (L*) of the samples (p ≤0.05). In all intervals, treatment 5 (cookie containing 0% SSMF and 2% MFWE) and treatment 6 (cookie containing 15% SSMF and 1% MFWE) had overal acceptance scores and sample 5 (cookie containing 0% SSMF and 2% MFWE) was selected as the best treatment.]]>
p. 147−159
2676-3494
Vol.3/No.2
p. 160−167
2676-3494
Vol.3/No.2
0.05) between the pH, acidity, salt, and fat in the dry matter of the coated samples and those of the control sample during 60 days of ripening. Edible coatings reduced moisture loss in cheese (5.03%) during 60 days. Coating improved the textural properties of cheese samples, meanwhile did not have a significant effect (P > 0.05) on the taste and overall acceptance of cheese. The results of this study showed that whey protein based edible coating can be used as a carrier of natamycin and lysozyme-xanthan to increase the shelf life of ultrafiltrtated cheese.]]>
p. 168−177
2676-3494
Vol.3/No.2
p. 178−184
2676-3494
Vol.3/No.2