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Toplam kayıt 56, listelenen: 41-50
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 ...
The effect of saleps obtained from various Orchidacease species on some physical and sensory properties of ice cream
(Soc Brasileira Ciencia Tecnologia Alimentos, 2019)
The study was aimed to investigate the effect of different salep properties on ice cream quality parameters. Therefore, salep samples obtained from six different Orchidaceae spp. were examined for glucomannan and starch ...
Changes in some physicochemical properties and fatty acid composition of irradiated meatballs during storage
(Springer India, 2013)
Meatball samples were irradiated using a Co-60 irradiation source (with the dose of 1, 3, 5 and 7 kGy) and stored (1, 2 and 3 weeks at 4A degrees C) to appraise some physicochemical properties and the fatty acid composition. ...
Minimising the environmental footprint of industrial-scaled cleaning processes by optimisation of a novel clean-in-place system protocol
(Elsevier Sci Ltd, 2015)
Cleaning of food fouling deposits in processing equipment is costly and time consuming. Fouling deposits form as a result of adhesion of species to the surface and cohesion between elements of the material. Cleaning can ...
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 ...
Determination of sulfonamides in milk by ID-LC-MS/MS
(Acg Publications, 2018)
In this study, an ID-LC-MS method was developed and validated for the determination of 14 sulfonamides in milk samples. Recovery results were found to be in the range of 91%-114% for milk samples. The relative measurement ...
Effects of xanthan, guar, carrageenan and locust bean gum addition on physical, chemical and sensory properties of meatballs
(Springer India, 2014)
This study evaluated the effects of xanthan gum, guar gum, carrageenan and locust bean gum on physical, chemical and sensory properties of meatballs. Meatball samples were produced with three different formulations including ...
Effect of Transglutaminase on the Quality Properties of Chicken Breast Patties
(Kafkas Univ, Veteriner Fakultesi Dergisi, 2013)
Transglutaminase enzyme is known to improve the textural and several other quality properties of food. In this study, patties were produced from chicken breast and dividend into three groups. The first group was not treated ...
Comparison of geometrical isomerization of unsaturated fatty acids in selected commercially refined oils
(Consejo Superior Investigaciones Cientificas-Csic, 2011)
Four different commercially refined vegetable oils were analyzed by capillary gas-liquid chromatography for their trans fatty acid contents. The results obtained showed that the total trans FA contents in refined sunflower, ...
Bleaching Process of Sunflower Oil by Using Bentonite Activated with Different Chemical Substances
(Asian Journal Of Chemistry, 2014)
In this research, activation process took place in different times by using different concentration of H2SO4, HCl and H3PO4 solutions were used to define the proper acid activation circumstances for neutral bentonite clay ...