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Toplam kayıt 14, listelenen: 11-14
The Effects of High-Pressure Processing on pH, Thiobarbituric Acid Value, Color and Texture Properties of Frozen and Unfrozen Beef Mince
(MDPI, 2022)
In this study, beef mince (approximately 4% fat longissmus costarum muscle of approximately 2-year-old Holstein cattle) was used as a material. High-pressure processing (HPP) was applied to frozen and unfrozen, vacuum-packed ...
Quality characteristics of oils extracted from gamma-irradiated chia (Salvia hispanica L.) seeds
(Wiley, 2022)
In the present study, the characteristics of oils extracted from gamma-irradiated chia (Salvia hispanica L.) seeds at five different doses (0, 2.5, 5.0, 7.5, and 10 kGy) were established. After the irradiation process, the ...
Textural and rheological characterisation of yoghurts produced with cultures isolated from traditional back-slopped yoghurts
(Elsevier Sci Ltd, 2023)
Cultures isolated from artisanal yoghurts were evaluated for yoghurt production with preserved tradi-tional properties. In this context, the textural, microbiological, physicochemical properties, and acidifi-cation kinetics ...
Improvement of spreadability of grape molasses with induced crystallization for production of creamed molasses as a novel product
(Elsevier, 2023)
Induced static-crystallization of grape-molasses (GM) was successfully done via adding crystallized honey (CH) to improve the crystallization rate, crystal size and to obtain a homogeneous crystalline structure of the ...