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Toplam kayıt 85, listelenen: 71-80
Evaluation of kashar cheese meltability by tack and large amplitude oscillatory shear (LAOS) tests
(Elsevier Sci Ltd, 2022)
Small amplitude oscillation shear (SAOS) analysis do not allow us to understand the viscoelasticity under large deformation related to eating experience such as cutting, spreading, or chewing. Large amplitude oscillation ...
Xanthan gum characterization and production kinetics from pomace of Vitis vinifera
(Wiley, 2022)
Vitis vinifera (grape) pomace is rich in soluble carbohydrates, which can be valorized as a carbon source in the fermentative production of bio-based products such as xanthan gum. The aim of the present study was to determine ...
Combined Effect of Ultrasound and Microwave Power in Tangerine Juice Processing: Bioactive Compounds, Amino Acids, Minerals, and Pathogens
(Mdpi, 2022)
The inhibition of Escherichia coli ATCC 25922 (E. coli), Staphylococcus aureus ATCC6538 (S. aureus), Salmonella Enteritidis ATCC 13076 (S. Enteritidis), and Listeria monocytogenes DSM12464 (L. monocytogenes) is one of the ...
A Comparison of Acrylamide Contents of Some Nuts Produced Organically and Conventionally
(Univ Namik Kemal, 2023)
Acrylamide is a carcinogenic and neurotoxic compound defined as a heat treatment process contaminant. Due to its health concern, acrylamide formation needed to be minimized. The objective of this study is to examine how ...
Isolation, Identification and Determination of Saccharomyces cerevisiae Yeast Species from TheWines Made by Spontaneous Fermentation Using Papazkarasi Grapes from Thrace Region
(Univ Namik Kemal, 2023)
Especially in large-scale commercial wine production, fermentation is usually carried out by using the species of Saccharomyces cerevisiae yeast cultures. Standard wine yeast starter cultures are brought from abroad and ...
Investigation of the use of various fruit juice concentrates instead of corn syrup in marshmallow type products: A preliminary study
(Elsevier, 2022)
In this study, the effects of using various fruit juice concentrates (pomegranate, grape and sour cherry) instead of corn syrup in marshmallows on the physico-chemical, textural and microstructural properties of the products ...
Relation between large amplitude oscillatory shear analysis and bubble forming properties of chewing gum
(Elsevier Sci Ltd, 2023)
In this study, Tack analysis was employed for supporting LAOS parameters (e3/e1 and v3/v1) to characterize the properties of four types (633, 680, 213, 810) of gum base. For 633, 680 and 213, an increase in the elastic ...
Detoxification of unshelled hazelnut artificially contaminated with aflatoxins by gaseous ozone
(Springer, 2023)
This study set out to investigate the usefulness of gaseous ozone application on the detoxification process of aflatoxins in hazelnuts by regarding the quality parameters of hazelnuts. The General Multilevel Factorial ...
Determination of Quality Parameters of Aronia Melanocarpa During Cold Storage
(Springer Science and Business Media Deutschland GmbH, 2023)
Aronia as a berry species has high antioxidant capacity and anthocyanin content. It yields in the second year after plantation, and its fruits, which can be processed and consumed freshly, are sold at quite good prices. ...
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 ...