Baladi orange is an Egyptian type characterized by its acidic taste. It is usually used for juice manufacture, while orange peel as a by-product, especially in the beverage industry, is an economic issue and environmental pollution problem. Orange peel oil (OPO), antimicrobial, antiviral and...

To evaluate the safety of orange treated with preservatives, we analyzed the distribution, migration and changes of the three most common preservatives (prochloraz, imazalil, and thiophanate-methyl) during orange storage and processing. After treatment, preservatives entered orange rapidly within 2 ...

The current study aimed to determine the effect of some citrus peel powders represented by lemon peel (LP) and orange peel powders (OP) by two concentrations (5% and 10% for each) on the sensory, microbiological, and chemical parameters of raw chilled minced beef at refrigerator temperature...

Gamma rays are one of the ways widely used today to eliminate food microbial contamination. In this research, the effect of gamma irradiation on 6, 8 and 10 kilograms on the physical and microbial characteristics of Shirazi plumage was investigated. The mean comparison between treatments was based...

A new sensor for direct potentiometric determination of thiabendazole (TBZ) was prepared. The ionic pair of TBZ cation and the 5-sulfosalicylate anion was used as the new sensor material incorporated in liquid type of ion-selective electrode membrane for TBZ determination. For optimization of the...

Street vended fruit juices are on high demand because of their nutritive value and mineral and vitamin content but the concern on food safety is very high. This study is aimed to detect foodborne pathogens along with Knowledge and Practices (KP) of fruit juice vendors on food safety. A total of 150 ...

Microbial contamination may cause food poisoning and a decrease in food quality. Preservatives such as Citrus senensis sweet orange peel waste can be used to extend the shelf life of food. The purpose of this study was to measure the potential antioxidant and antibacterial activity of orange peel...

Background and Objective: The adoption of methods for increasing the shelf life of dairy products by using natural preservatives is necessary. This study was done to determine the antimicrobial activity of aqueous extract of orange peel and its effect on the shelf life of flavored milks. Methods:...

The effects of dietary supplementation with citrus peel extract (CPE) on milk biochemical parameters, milk bacterial community, and milk metabolites were evaluated. Eight lactating cows were allocated to a replicated 4 × 4 Latin square. Experimental treatments included the control diet (CON), and...

Disposal of whey is a major problem in the dairy industry, but the whey can be one of the source for the lactic acid production. Production of lactic acid through the Lactobacillus sp. could be a processing route for whey lactose and various attempts have been made in this direction. The main...