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Toplam kayıt 16, listelenen: 11-16
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 ...
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 ...
The Influence of Different Total Solid, Stabilizer and Overrun Levels in Industrial Ice Cream Production Using Coconut Oil
(Wiley, 2010)
The purpose of this research was to explain the combined effects of different total solid (TS) contents (20, 30 and 40%), stabilizer types (guar gum [GG], locust bean gum [LBG], carboxymethyl cellulose [CMC]) and overrun ...
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 ...
Valorisation of grape by-products as a bulking agent in soft candies: Effect of particle size
(Elsevier, 2020)
Nowadays, the use of plant-based by-products obtained after food processing has gained importance, as these products are nutritious and cheap. The aim of this study was to determine the effects of grape skirt and seed ...
Utilising grape juice processing by-products as bulking and colouring agent in white chocolate
(Wiley, 2022)
In this study, grape pomace (mixture of grape seeds and skins) powder (GPP), obtained from grape processing, was used at different concentrations [10.0 (GPP10), 20.0 (GPP10) and 30.0 (GPP10) g/100 g] in white chocolate ...