Ara
Toplam kayıt 71, listelenen: 41-50
Investigating the effect of production process of ball mill refiner on some physical quality parameters of compound chocolate: response surface methodology approach
(Wiley, 2017)
Chocolate compound was produced using ball mill refiner, and the effect of agitator shaft speed and refining time on the physical quality parameters (particle size, colour and steady-state rheology) of compound chocolate ...
Rheological and melting properties of sucrose-free dark chocolate
(Taylor & Francis Inc, 2017)
In this study, sugar-free dark chocolate was produced from isomalt and maltitol by (V) seeding technique as an alternative to conventional tempering process. The effect of (V) seed concentrations on the particle size ...
Mekanik Hasar Düzeyinin Domatesin Solunum ve Kuru Madde Miktarı Üzerine Etkisi
(Univ Namik Kemal, 2021)
Basic aims of this research are determination of effects of medium temperature and mechanical damage that can be occurred due to postharvest processes of CO2 production amount of tomato by using static measurement method ...
Variation in Total Phenolic Compounds, Anthocyanin and Monoterpene Content of 'Muscat Hamburg' Table Grape Variety (V-vinifera L.) as Affected by Cluster Thinning and Early and Late Period Basal Leaf Removal Treatments
(Springer, 2016)
Cluster thinning (CT) and basal leaf removal (BLR) are common canopy management practices used in grape growing. In recent years, novel viticultural techniques have been evolved all around the world to decrease costs of ...
Formulation of dark chocolate as a carrier to deliver eicosapentaenoic and docosahexaenoic acids: Effects on product quality
(Elsevier Sci Ltd, 2018)
In this study, dark chocolate enriched with EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid) was developed using various forms and origins. Quality characteristics such as physical, thermo-gravimetric, rheological, ...
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 ...
Changes in volatile composition, proteolysis and textural and sensory properties of white-brined cheese: effects of ripening temperature and adjunct culture
(Springer France, 2014)
The effects of ripening temperature and adjunct cultures (Lactobacillus helveticus and Lactobacillus casei) on the volatile compounds and sensory and textural properties of white-brined cheese were investigated. Three ...
Antibiotic resistance genes in treated wastewater and in the receiving water bodies: A pan-European survey of urban settings
(Pergamon-Elsevier Science Ltd, 2019)
There is increasing public concern regarding the fate of antibiotic resistance genes (ARGs) during wastewater treatment, their persistence during the treatment process and their potential impacts on the receiving water ...
Effects of prepartum treatment with monensin or propylene glycol mixed with concentrate on milk yield and blood NEFA and BHBA levels in dairy cows
(Scientific Technical Research Council Turkey-Tubitak, 2017)
Sixty multiparous Holstein-Friesian dairy cows made up the study sample. Group M (n = 20) received 300 mg/day monensin (Kexxtone, Elanco) for 21 days prior to the expected calving date. Group PGC (n = 20) received propylene ...
Modeling of CO2 emissions via optimum insulation thickness of residential buildings
(Springer, 2021)
The present study aims to determine and model CO2 emissions based on the energy savings through the thermal insulation applied to the external walls of the buildings for eighty-one different zones using four diverse thermal ...