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Toplam kayıt 102, listelenen: 31-40
Waste Bread as a Biomass Source: Optimization of Enzymatic Hydrolysis and Relation between Rheological Behavior and Glucose Yield
(Springer, 2017)
Amongst the many forms of food waste, bread is a major contributor to the problem. Two aims of this research investigate waste breads potential of being a bioresource for the production of fermentable sugars which are ...
Rapid discrimination between buffalo and cow milk and detection of adulteration of buffalo milk with cow milk using synchronous fluorescence spectroscopy in combination with multivariate methods
(Cambridge Univ Press, 2017)
This research paper describes the potential of synchronous fluorescence (SF) spectroscopy for authentication of buffalo milk, a favourable raw material in the production of some premium dairy products. Buffalo milk is ...
Effect of Inulin DP on Various Properties of Sugar-Free Dark Chocolates Containing Lactobacillus paracasei and Lactobacillus acidophilus
(Walter De Gruyter Gmbh, 2017)
In the present study, the effect of different polymerization degree of inulin on the quality parameters of conventional and sugar-free dark chocolate products as well as on the vitality of probiotics used in the chocolates ...
The determination of heavy metal and micronutrient elements in sunflower seeds grown in the Thrace region
(Innovhub Ssi-Area Ssog, 2017)
In this research, the amount of heavy metals and micronutrient elements were determined in sunflower seeds, which are widely produced in the Thrace Region. This study was performed on the sunflowers harvested from 28 ...
Effect of Different Packaging Methods and Storage Temperature on Microbiological and Physicochemical Quality Characteristics of Meatball
(Sage Publications Ltd, 2010)
The objective of this research was to determine physicochemical changes and microbiological quality of the different packaged meatball samples. Meatball samples in polystyrene tray were closed with polyethylene film (PS ...
Investigating the effects of ingredient levels on physical quality properties of cooked hamburger patties using response surface methodology and image processing technology
(Elsevier Sci Ltd, 2010)
A three-factor central composite design was adopted to determine the interactive effects of fat (15-30%). water (10-20%) and textured soy protein (3-9%) content on the shrinkage, fat loss and moisture loss of hamburger ...
Determination of the changes of antifungal properties of Satureja hortensis, Thymus vulgaris and Thymbra spicata exposed to gamma irradiation
(Pergamon-Elsevier Science Ltd, 2010)
In this research, changes in the antifungal activity of the extract of Satureja hortensis, Thymus vulgaris and Thymbra spicata exposed to gamma irradiation against two aflatoxigenic moulds Aspergillus parasiticus NRRL 2999 ...
Inhibition of Heat Resistant Molds: Aspergillus fumigatus and Paecilomyces variotii by Some Plant Essential Oils
(Korean Society Food Science & Technology-Kosfost, 2010)
In this study, the inhibitory properties of some essential oils including citrus (Citrus sinensis L. Osbeck), laurel (Latin's nob ills L.), myrtle (Myrtus communis L.), oregano (Origanum vulgare L.), and savory (Satureja ...
Determination of 107 Pesticide Residues in Citrus Fruits by Gas Chromatography/Mass Spectrometry
(Asian Journal Of Chemistry, 2010)
This study was carried out to investigate the organochlorine (OC). organophosphorus (OP) and organochlorine and organophosphorus (OC and OP) pesticide residues in citrus fruit samples (mandarin, orange and lemon) collected ...
Incidence of Fusarium verticillioides and Levels of Fumonisin B-1 and B-2 in Corn in Turkey
(Korean Society Food Science & Technology-Kosfost, 2010)
A total of 100 corn samples conforming collected from local farmers and markets from districts of Samsun, Turkey, were analyzed for Fusarium fumonisin B-1 and B-2 contamination. Ninety-three corn samples were found to ...