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Toplam kayıt 12, listelenen: 1-10
Effect of confectionery solutes on the rheological properties of fish (Oncorhynchus mykiss) gelatin
(Elsevier Science Bv, 2019)
In this study, gelatin was extracted from the skin of rainbow trout (Oncorhynchus mykiss) and gelation performance was studied with confectionery solutes at different concentrations (0, 10, 20, 40, 60 g/100 mL) as an ...
Xanthan gum biosynthesis using Xanthomonas isolates from waste bread: Process optimization and fermentation kinetics
(Elsevier Science Bv, 2019)
Waste bread hydrolysate was used as a biosource for xanthan production by various isolates and standard bacteria (Xanthomonas campestris DSM 19000). Influence of operational conditions used in the process of xanthan ...
Rheological behaviour and yield characterization of gum from local isolates: Xanthomonas hortorum pv. pelargonii and Xanthomonas axonopodis pv. begonia
(2019)
Xanthan production capacity of local isolates X. hortorum pv. pelargonii and X. axonopodis pv. begonia were investigated by systematically changing fermentation conditions. Optimum yields were found as 11.19 g/L, 9.72 g/L ...
İnülin İçerikli Jelly Tipi Yumuşak Şekerleme Üretimi ve Bileşen Optimizasyonu
(2019)
Tüketicilerin daha kaliteli bir yaşam için sağlıklı ürünlere yöneliminin artması ile birlikte fonksiyonel gıdalara olantalep de artış göstermiştir. Bu sebeple, gıda sektöründe çeşitli ürünlerin formülasyonlarında yenilik ...
Alternative Tempering of Sugar-Free Dark Chocolates by beta(v) Seeding: Sensorial, Micro-Structural and Some Physical Properties and Volatile Profile
(Walter De Gruyter Gmbh, 2019)
In this study, sugar-free dark chocolate was produced from isomalt and maltitol by beta(V) seeding technique as an alternative to conventional tempering process. The effect of beta(V) seed concentrations on the particle ...
A fresh outlook
(Samedan Ltd, 2019)
[No abstract available]
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 ...
Investigating release kinetics of phenolics from defatted wheat germ incorporated chewing gums
(Wiley, 2019)
BACKGROUND Wheat germ (WG) is a valuable by-product of the commercial milling industry and is used as a functional ingredient in various foods. Therefore, in this study, it is aimed to utilize defatted wheat germ (DWG) ...
Incorporation of defatted apple seeds in chewing gum system and phloridzin dissolution kinetics
(Elsevier Sci Ltd, 2019)
Apple seeds are among the major natural sources of antioxidants and can be used in various industries. In this regard, antioxidant activity, total phenolic content, and individual phenolic compounds analyzes of defatted ...
Effect of using kefir in the formulation of traditional Tarhana
(Soc Brasileira Ciencia Tecnologia Alimentos, 2019)
Tarhana is known as a fermented cereal product made traditionally from wheat flour and yoghurt. As a novelty, kefir was used as substitute for yoghurt in tarhana production partially and completely to investigate the effects ...