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https://www.selleckchem.com/products/Perifosine.html This study was aimed at evaluating the suitability of sesame paste as an ingredient in white compound chocolate using response surface methodology. A D-optimal combined mixture-process design with three mixture components, sesame paste (15%-30% w/w), soy flour (0%-15% w/w), and milk powder (0%-15% w/w) under variable amount of emulsifier was used to optimize textural (hardness, cohesiveness, and adhesive force) and thermal (T onset and T m) properties of white compound chocolate containing sesame paste. The results showed that the linear effect of all the mixture components was significant (p less then .05) on the responses. Applying a desirability function method, the optimum proportion of mixture components, and emulsifier level were as follows sesame paste 15.5% w/w, milk powder 7.5% w/w, soy four 7% w/w, and emulsifier 0% w/w, respectively. At optimum point, hardness, cohesiveness, adhesive force, T onset, and T m were 367.07 (N), 0.63, 8.46 (N), 28.1 (°C), and 33.7 (°C), respectively. The predicted values were confirmed through validation experiment.The high moisture and nutrient contents of spiced beef make it popular with consumers but present challenges for its storage, as spoilage is a common phenomenon. Therefore, for identifying packaging methods to reduce spoilage during storage, this study investigated the effects of 5% O2 (low oxygen), 70% CO2 (high carbon dioxide), and 5% O2/70% CO2/25% N2 (compound group) on lipid oxidation in spiced beef in the test groups and a vacuum-packed group (control) at storage temperatures of 4, 25, and 60°C. The pH, thiobarbituric acid (TBA), anisidine value (AV), and peroxide value (POV) of the spiced beef were determined. Results indicated that 70% CO2 and storage at 4 and 25°C showed the strongest ability to inhibit the rancidity in spiced beef. The 5% O2 group delayed both initial oxidation and secondary oxidation of lipids. Although the compound group significantly

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