Konu "Functional-Properties" için Fakülteler listeleme
Toplam kayıt 5, listelenen: 1-5
-
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 ... -
Composition, viscosity and solubility of saleps from twenty different orchid (Orchidaceae) species
(Springer, 2018)The quality of salep depends on its chemical composition, especially its glucomannan content, which varies according to the species. Saleps from 20 different orchid species collected from various regions in Turkey were ... -
Pre-crystallization process in chocolate: Mechanism, importance and novel aspects
(Elsevier Sci Ltd, 2020)Pre-crystallization is an important step in the production of chocolate, which is defined as tempering of cocoa butter through primary and secondary nucleation. The goal of tempering is to obtain a sufficient amount of ... -
A research on determination of quality characteristics of chicken burgers produced with transglutaminase supplementation
(Soc Brasileira Ciencia Tecnologia Alimentos, 2018)Transglutaminases are enzymes that catalyze the cross-linking between peptides or proteins. They play an important role in heat stability, gel-formation capability, water-holding capacity, emulsification and nutritional ... -
Rheological properties of fish (Sparus aurata) skin gelatin modified by agricultural wastes extracts
(Elsevier Sci Ltd, 2022)In this study, fish skin gelatin (FG) obtained from sea bream (Sparus aurata) was evaluated as an alternative to mammalian gelatin. Improvement in rheological properties of FG was attempted with addition of grape pomace ...