Ara
Toplam kayıt 6, listelenen: 1-6
A fundamental optimization study on chewing gum textural and sensorial properties: the effect of ingredients
(Elsevier Ltd, 2020)
The composition of chewing gum and the interaction between its components are quite complex. Although these factors have great importance on product quality, they have not been adequately studied. In this study, effects ...
Investigating the addition of enzymes in gluten-free flours - the effect on pasting and textural properties
(Elsevier Science Bv, 2016)
A wide range of enzymes (fungal amylase, esterase, hemicellulase, glucose oxidase and transglutaminase) were added to gluten-free flours (buckwheat, corn and rice) at different concentrations (0, 1, 3, 5,10 g/100 kg flour) ...
Rheological and melting properties of sucrose-free dark chocolate
(Taylor & Francis Inc, 2017)
In this study, sugar-free dark chocolate was produced from isomalt and maltitol by (V) seeding technique as an alternative to conventional tempering process. The effect of (V) seed concentrations on the particle size ...
Chewing gum: Production, quality parameters and opportunities for delivering bioactive compounds
(Elsevier Science London, 2016)
Background: Chewing gum has an amazing statistics. The entire industry is worth $25 billion and annually 1.74 trillion sticks of chewing gum are produced. It would account for 290 billion hours' duration of staying in mouth ...
Valorisation of grape by-products as a bulking agent in soft candies: Effect of particle size
(Elsevier, 2020)
Nowadays, the use of plant-based by-products obtained after food processing has gained importance, as these products are nutritious and cheap. The aim of this study was to determine the effects of grape skirt and seed ...
Usage possibility of mannitol and soluble wheat fiber in low calorie gummy candies
(Elsevier, 2020)
The aim of this study was to investigate effects of using different combinations of bulking agents (sucrose, mannitol and soluble wheat fiber) on the physico-chemical [moisture, water activity, soluble solid (SSC), color], ...