Alice Coutinho GOULARTE, Cristiane CAPELLO, Germán Ayala VALENCIA. Recovery of Chlorophylls from Cucumber (Cucumis sativus L.) Peel Using a Synthetic Layered Silicate; Recent Advances in Food Science; 2020; 3(2): 323-331

Cucumber peel has high amounts of chlorophylls (Chl), a natural pigment. However, the valorization of this agri-food waste has been little explored. The present work aims to develop and characterize biohybrids (BH) based on Chl from cucumber peel and laponite® (Lap). Chl from acidified juice (pH = 1) were completely recovered using Lap at 20°C. […]

Parisa Izadi Najaf Abadi, Somayeh Taghian Dinani. Optimization of ultrasonic-shaking incubation extraction of oil from Balangu (Lallemantia Royleana) seeds using response surface methodology; Recent Advances in Food Science; 2020; 3(2): 299-322

Balangu oil is the main component of the Balangu seeds and has functional properties for human health. The main aim of this study was to optimize the ultrasonic-shaking incubation process for improving the quality of extracted oil and the recovery of oil extraction. To obtain this goal, the effects of sonication time (0-60 min), incubation […]

Ahmed Rabie Mohamed MARAY, Safia Mahmoud Abdel-Mageed AHMED. Evaluation of some local and imported wheat cultivars: Comparison of physical and chemical properties; Recent Advances in Food Science; 2020; 3(2): 291-298

This study aimed to evaluate some wheat varieties of local Egyptian wheat (Gemmiza7, Misr1 and local mixture) and imported wheat (Russian and Romanian varieties) to use for local consumption such as: bread, bakery products, macaroni industry, etc.. All wheat varieties were milled to get the whole meal flours (100% extraction rate). Physical and chemical properties […]

Tran Le Ngoc LAM, Nguyen Quang DUY, Phan Thanh TUNG, Do Thuy Khanh LINH, Nguyen Dang My DUYEN, Nguyen Tan DZUNG; Research on dried potato production by low-temperature vacuum drying technology; Recent Advances in Food Science; 2020; 3(2): 279-290

The aim of this study was to determine technology mode through modeling and optimizing the low-temperature vacuum drying process of potato. Based on that, the optimal technology had been set up for low temperature vacuum drying. Potatoes were blanched at 950C for 3 minutes and dried in optimal technology mode: drying temperature was 38.770C, drying […]