Yayıncı "Elsevier Ltd" Ziraat Fakültesi Koleksiyonu için listeleme
Toplam kayıt 7, listelenen: 1-7
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Characterization of Poly(vinyl alcohol)/gelatin films made with winery solid by-product (vinasse) extract
(Elsevier Ltd, 2023)The aim of this study is to examine the effect of grape pomace extract (GP) on the technological, functional and structural properties of Poly (vinyl alcohol) (PVA)/fish gelatin (FG) blend films. The addition of different ... -
Determination and numerical modeling of sugar release from model food gels
(Elsevier Ltd, 2023)In the present study, sugar release from food gels prepared with three different hydrocolloids; gelatin (GL (160, 200, and 250 bloom)), low methoxyl pectin (LMP), modified corn starch (MCS) was determined at quiescent ... -
Effectiveness of enzymes and inoculants on biological pretreatment of different high dry matter lignocellulosic materials
(Elsevier Ltd, 2021)The objective was to evaluate the effectiveness of enzymes and inoculants on different high dry matter lignocellulosic materials (forage pea, rice, and wheat straw) by using principal component and multiple factor analysis ... -
Evaluation of fungal antagonists to control black mold disease under field conditions and to induce the accumulation of antifungal compounds in onion following seed and set treatment
(Elsevier Ltd, 2014)Three isolates, AS3 (non-aflotoxigenic Aspergillus flavus Link), TRIC7 and TRIC8 (Trichoderma harzianum Rifai), from onion (Allium cepa L.) growing soils were recently found to control black mold disease caused by Aspergillus ... -
A fundamental optimization study on chewing gum textural and sensorial properties: the effect of ingredients
(Elsevier Ltd, 2020)The composition of chewing gum and the interaction between its components are quite complex. Although these factors have great importance on product quality, they have not been adequately studied. In this study, effects ... -
Identification of meat species in processed meat products by using protein based laser induced breakdown spectroscopy assay
(Elsevier Ltd, 2022)The detection of meat fraud and mislabeling in processed meat products is a raising concern for consumers. The aim of this study was to develop and demonstrate the potential of protein-based laser induced breakdown ... -
Melting of natural cheese: A review
(Elsevier Ltd, 2023)In the past, cheese was produced on a small scale on farms; today, it is produced on a global level, either for consumption as a food on its own or as a food ingredient. In this respect, the characteristics of cheeses at ...