Ara
Toplam kayıt 6, listelenen: 1-6
Investigation of using possibility of grape pomace in wafer sheet for wheat flour substitution
(Wiley, 2022)
In this study, grape pomace (GP), a by-product consisting of grape skins and seeds rich in dietary fibres and polyphenols, was used in wafer sheets at different concentrations [5.00 (GP5), 10.0 (GP10), and 15.0 g 100 g(-1) ...
Development of vegan kefir fortified with Spirulina platensis
(Elsevier, 2021)
The choices for dairy products have increased in recent years because of medical recommendations or lifestyle preferences. This study was set out to assess the importance of Spirulina platensis fortification in vegan kefir ...
Investigating the effects of lLecithin-PGPR mixture on physical properties of milk chocolate
(Elsevier, 2020)
Emulsifiers are the components used in chocolate technology especially due to their effects on the flow behavior. The most common used emulsifiers are lecithin and polyglycerol polyricinoleate (PGPR). In this study, the ...
Delivery of phenolics and caffeic acid phenethyl ester by propolis resin: Chewing gum system
(Elsevier, 2021)
Chewing gums can act as a drug delivery system due to their long duration in the oral cavity. In this study, 26 sugary and sugar-free propolis added chewing gums were produced, and a D-optimal mixture design was used to ...
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 ...
Particle morphology and antimicrobial properties of electrosprayed propolis
(Elsevier, 2022)
In this study, propolis resin was electrosprayed (ES) without a carrier polymer in order to produce nanoparticles, and the parameters affecting the ES process were investigated. During preliminary experiments, surface ...