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Article
Investigating the effect of polylactic acid-nanocellulose composite film along with Lactobacillus casei on the quality and shelf life of beluga sturgeon (Huso huso) fillet
Polylactic acid (PLA) nanocellulose (NC) composite film and probiotic bacteria Lactobacillus casei were used to increase the shelf life of beluga fillet at refrigerator temperature (4 ± 1 °C). First, the physical...
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Article
Evaluation of Antioxidant Properties of Hydrolyzed Protein Obtained from Barley Grains and Its Effect Along with Nanocellulose on the Quality and Shelf Life of Fish Nugget
The aim of the present study was to investigate the effect of nano cellulose (NC) along with barley grain protein hydrolyzed (BGPH) on quality and shelf life of silver carp (Hipophthalmichthys molitrix) fish nugg...
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Article
Assessing the effect of zero-trans shortenings on the physicochemical and functional properties in rice cookies
The aim of this study was to investigate the physicochemical and sensory properties of rice cookies prepared from zero trans shortenings. The shortenings were prepared from Ardeh oil and Palm stearin blends a ...
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Article
Fractionation and identification of novel antioxidant peptides from fermented fish (pekasam)
The goals of this study were to determine antioxidant activities of water soluble fractions of a Loma fermented fish extract and identify the novel antioxidant peptides by HPLC connected to the tandem mass spe...
