Ara
Toplam kayıt 79, listelenen: 31-40
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 ...
Influence of Roasting on Oil Content, Bioactive Components of Different Walnut Kernel
(Japan Oil Chemists Soc, 2020)
A study was carried out to evaluate oil contents, fatty acid composition and tocopherol contents of several walnut types in relation to roasting process. The major fatty acid identified was linoleic acid in both roasted ...
Chocolate flow behavior: Composition and process effects
(Taylor & Francis Inc, 2021)
Chocolate is a non-Newtonian substance, and such substance has different viscosities at different shear rates. Rheological evaluations have become indispensable instruments for characterizing final chocolate, forecasting ...
Pre-crystallization process in chocolate: Mechanism, importance and novel aspects
(Elsevier Sci Ltd, 2020)
Pre-crystallization is an important step in the production of chocolate, which is defined as tempering of cocoa butter through primary and secondary nucleation. The goal of tempering is to obtain a sufficient amount of ...
Using spray-dried sugar beet molasses in ice cream as a novel bulking agent
(Wiley, 2020)
In this study, it is aimed to investigate and evaluate the use of molasses which is a by-product of sugar production as a novel bulking agent in ice cream as a sugar replacer. Sugar beet molasses (75%) and 12 DE maltodextrin ...
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], ...
Using encapsulatedNannochloropsis oculatain white chocolate as coloring agent
(Springer, 2020)
Colored chocolate products have gained importance in recent years. This increases the importance of identifying potential natural colorants for chocolate technology. In this study,Nannochloropsis oculatamicroalgae which ...
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 ...
Using spray-dried microalgae in ice cream formulation as a natural colorant: Effect on physicochemical and functional properties
(Elsevier, 2020)
[No Abstract Available]