Yayıncı "Elsevier Science London" Ziraat Fakültesi Koleksiyonu için listeleme
Toplam kayıt 4, listelenen: 1-4
-
Chewing gum: Production, quality parameters and opportunities for delivering bioactive compounds
(Elsevier Science London, 2016)Background: Chewing gum has an amazing statistics. The entire industry is worth $25 billion and annually 1.74 trillion sticks of chewing gum are produced. It would account for 290 billion hours' duration of staying in mouth ... -
Chocolate aroma: Factors, importance and analysis
(Elsevier Science London, 2020)Background: The quality and value of chocolate are related to its unique and fascinating flavor arisen from volatile and non-volatile compounds present in the product. The particular chocolate aroma is dependent on various ... -
Chocolate quality and conching
(Elsevier Science London, 2019)Background: Conching is the processing step in which chocolate is subjected to long-term heat treatment, mechanical forces and addition of fat and emulsifiers. There is an important relationship between the chocolate flavour ... -
Health conscious consumers and sugar confectionery: Present aspects and projections
(Elsevier Science London, 2022)Background: The number of health conscious consumers is increasing among different socio-economic groups all over the world. The food industry and technology should be able to respond to changes in the expectations and ...