Ara
Toplam kayıt 82, listelenen: 61-70
Utilization of waste foods for the production of xanthan gum
(Elsevier Science Bv, 2016)
[No Abstract Available]
A Novel Delivering Agent for Bioactive Compounds: Chewing Gum
(Springer Science and Business Media B.V., 2019)
Functional food concept is one of the hot topics in the food industry. In recent years, people want to consume food products having health beneficial effect as well as nutritive characteristics. Regarding functional food ...
Valorization of hazelnut cake in compound chocolate: the effect of formulation on rheological and physical properties
(Elsevier, 2021)
The aim of this study was to valorize hazelnut (Corylus avellana L) cake (HC), which is a by-product of hazelnut oil industry, in compound chocolate (HCC) as a partial replacer of sugar and milk originated powders (MOP: ...
Determination and numerical modeling of sugar release from model food gels
(Elsevier Ltd, 2023)
In the present study, sugar release from food gels prepared with three different hydrocolloids; gelatin (GL (160, 200, and 250 bloom)), low methoxyl pectin (LMP), modified corn starch (MCS) was determined at quiescent ...
Optimization of temperature for effective cleaning with a novel cleaning rig: Influence of soil and surface types
(Institution of Chemical Engineers, 2022)
The effect of temperature, soil and surface type on cleaning performance was investigated using newly developed cleaning rig in which the flow characteristic of cleaning solution was a falling film generated by impinging ...
The fermentation-based production of gellan from rice bran and the evaluation of various qualitative properties of gum
(Elsevier B.V., 2022)
The potential for the use of rice bran, an agricultural waste, as a substrate in the manufacture of gellan gum was examined. Using a standard strain of Sphingomonas paucimobilis (ATCC 31461) and rice bran substrate, gellan ...
Development of a novel rheological method for determining melting properties of gelatin-based gummies
(Elsevier, 2022)
In this study, a novel rheometer-based method was explored to determine the melting point of gummy, which is one of the most consumed confectionery products. The new method is based on the vertical deformation of a solid ...
KEFİR İLE ZENGİNLEŞTİRİLMİŞ TARHANA ÜRETİMİ
(Namık Kemal Üniversitesi, 2016)
Bu çalışmada, geleneksel tahıl esaslı fermente bir gıda olan tarhananın, besleyici özelliği ve sağlığa faydası yüksek probiyotik karakterde birçok bakteri ve mayayı bünyesinde bulundurun kefir ile zenginleştirilmesi ve ...
KENGER SAKIZININ DOĞAL SAKIZ MAYASI OLARAK TİCARİ SAKIZ ÜRETİMİNDE KULLANILMA OLANAKLARININ ARAŞTIRILMASI
(Namık Kemal Üniversitesi, 2016)
Bu araştırmada doğal yollarla elde edilen kenger sakızının cevap yüzey yöntemi kullanarak yumuşatılıp ticari tüketime uygun hale getirilmesi amaçlanmıştır. Cevap yüzey yöntemiyle belirlenen yüzdelik miktarlarda kenger ...
Model Jellerde Tekstürel Özelliklere Bağlı Olarak Şeker Salınımının Belirlenmesi ve Nümerik Olarak Modellenmesi
(2020)
Bu projede, model jeller hazırlanarak içerisinde stabilizatör olarak da tanımlanan jelatin (160, 200 ve 250 bloom), düşük metoksilli(dm) pektin ve modifiye mısır(mm) nişasta olmak üzere üç farklı hidrokolloid bileşen ...