Yayıncı "Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA" Yüksekokullar için listeleme
Toplam kayıt 3, listelenen: 1-3
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Effect of ultrasound on different quality parameters of functional sirkencubin syrup
(Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA, 2020)Ultrasound is a process studied intensively for different products due to the increasing interest in non-thermal technologies. Sirkencubin syrup contains honey and vinegar and is a functional beverage maintaining health. ... -
Functional sirkencubin syrup with purple basil; bioactive properties, organoleptic acceptability, and possible effects on blood pressure
(Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA, 2020)Sirkencubin syrup is a health-friendly alternative drink consisting of a mixture of honey, vinegar and water. In this study, purple basil sirkencubin syrup and the changes in sirkencubin syrup during two months storage ... -
Sonication processing of mallow vinegar: effects on the bioactive compounds, amino acids, organic acid, sugar, mineral and microstructure
(Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA, 2022)This research was aimed with the objective of investigation the effects of sonication treatment on quality characteristics of mallow vinegar such as organic acids, sugar, amino acids, minerals, bioactive compounds, and ...