Ara
Toplam kayıt 3, listelenen: 1-3
Effects of xanthan, guar, carrageenan and locust bean gum addition on physical, chemical and sensory properties of meatballs
(Springer India, 2014)
This study evaluated the effects of xanthan gum, guar gum, carrageenan and locust bean gum on physical, chemical and sensory properties of meatballs. Meatball samples were produced with three different formulations including ...
Determination of Aflatoxin Levels in Cashews on Turkish Markets
(Latvia Univ Life Sciences & Technologies, 2014)
The problem of food contamination with aflatoxin is one of the current concerns and has received a great deal of attention during the last three decades. Aflatoxins are a group of highly toxic secondary metabolic products ...
Determition of Aflatoxin Contamination in Some Dried Nuts and Spices By Elisa
(Latvia Univ Life Sciences & Technologies, 2014)
This study aimed to determine the total aflatoxin levels in some dried nuts and spices by ELISA (Enzyme-linked Immunosorband Assay). In this study, 1158 some dried and spices samples (513 hazelnut, 179 pistachio, 244 almond, ...