Ara
Toplam kayıt 71, listelenen: 21-30
Şekerleme Teknolojisinde Fonksiyonel Ürün Üretimi
(2018)
Şekerleme endüstrisi, listenin neredeyse sınırsız olduğu, her yaş grubu tarafından talep gören, açlık vesusuzluğu gidermenin ötesinde özellikle haz almak amacıyla tüketilen çeşitli ürünleri içermektedir. Sözkonusu ürünlerin ...
İnülin İçerikli Jelly Tipi Yumuşak Şekerleme Üretimi ve Bileşen Optimizasyonu
(2019)
Tüketicilerin daha kaliteli bir yaşam için sağlıklı ürünlere yöneliminin artması ile birlikte fonksiyonel gıdalara olantalep de artış göstermiştir. Bu sebeple, gıda sektöründe çeşitli ürünlerin formülasyonlarında yenilik ...
Liyofilize Bazı Mikroalg Türlerinin Sakız Bileşiminde Doğal Renklendirici Olarak Kullanımı
(2017)
Bu çalışmada, Nannochloropsis sp., Isochrysis galbana ve Tetraselmis sp. türleri kütlece %1 ve %3 oranında kullanılarak şekerli sakız model gıdasında doğal yeşil renklendiricisi olarak kullanılması araştırılmıştır. Sakızların ...
Optimization of Solid-Phase Microextraction Conditions of Milk Chocolate
(2021)
In the current study, the Central Composite Design was applied to optimize HS-SPME extraction in orderto detect 2,3,5,6 tetramethyl pyrazine in isomalt contaning milk chocolate. The optimal conditions for thethree experimental ...
Alternative Tempering of Sugar-Free Dark Chocolates by beta(v) Seeding: Sensorial, Micro-Structural and Some Physical Properties and Volatile Profile
(Walter De Gruyter Gmbh, 2019)
In this study, sugar-free dark chocolate was produced from isomalt and maltitol by beta(V) seeding technique as an alternative to conventional tempering process. The effect of beta(V) seed concentrations on the particle ...
Removal of Yield-Stress Fluids from Pipework Using Water
(Wiley, 2018)
The emptying of product from process plant is a significant multiphase flow problem in food and personal care industries, controlling both product recovery, and cleaning time. Product and operational losses can be significant, ...
Using spray-dried microalgae as a natural coloring agent in chewing gum: effects on color, sensory, and textural properties
(Springer, 2018)
Chlorophyll-a and total carotenoid quantities of Isochrysis galbana and Nannochloropsis oculata biomass dried at different inlet temperatures (150-200 degrees C) using the spray dryer technique were investigated. The amounts ...
Phenolics release kinetics in sugared and sugar-free chewing gums: microencapsulated pomegranate peel extract usage
(Wiley, 2018)
In this study, it was aimed to investigate the potential of sugared and sugar-free chewing gum as a functional food with the addition of microencapsulated pomegranate peel extract (MEPPE) at different amounts. Application ...
A fresh outlook
(Samedan Ltd, 2019)
[No abstract available]
Investigating release kinetics of phenolics from defatted wheat germ incorporated chewing gums
(Wiley, 2019)
BACKGROUND Wheat germ (WG) is a valuable by-product of the commercial milling industry and is used as a functional ingredient in various foods. Therefore, in this study, it is aimed to utilize defatted wheat germ (DWG) ...