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Toplam kayıt 3870, listelenen: 2831-2840
Formulating and studying compound chocolate with adding dried grape pomace as a bulking agent
(Springer India, 2021)
The use of dried grape pomace (DGP) as a bulking agent for partly substitution of sugar, milk powder and whey powder in compound chocolate (CC) was investigated. D-optimal mixture design was used to determine the effect ...
Development of vegan kefir fortified with Spirulina platensis
(Elsevier, 2021)
The choices for dairy products have increased in recent years because of medical recommendations or lifestyle preferences. This study was set out to assess the importance of Spirulina platensis fortification in vegan kefir ...
Utilization of the barberry extract in the confectionery products
(Elsevier, 2021)
In this study, the use of barberry fruit (Berberis crataegina DC.) extract was investigated as a natural red colorant in chewing gum, jelly, and marshmallow samples at different percentages (1%, 5%, and 10%). The color ...
Design of a wind turbine working with the continuity principal
(Multi Science Publ Co Ltd, 2006)
In the study, the purpose is to take advantage of low wind potentials and obtain high power values with small rotor diameters. Wind speed is considered to be increased with the help of continuity principle. With this aim, ...
Some physicochemical properties, fatty acid composition and antimicrobial characteristics of different cold-pressed oils
(Innovhub Ssi-Area Ssog, 2015)
Since the demand for organic food in the field of vegetable oils is increasing, consumers tend to look for products that haven't been produced by extracting oils from seeds by using solvents such as hexane, or having ...
Recovery Potential of Cold Press Byproducts Obtained from the Edible Oil Industry: Physicochemical, Bioactive, and Antimicrobial Properties
(Amer Chemical Soc, 2015)
Physicochemical, bioactive, and antimicrobial properties of different cold press edible oil byproducts (almond (AOB), walnut (WOB), pomegranate (POB), and grape (GOB)) were investigated. Oil, protein, and crude fiber content ...
The influence of particle size on some physicochemical, rheological and melting properties and volatile compound profile of compound chocolate and cocolin samples
(Springer, 2016)
Compound chocolate and cocolin are widely used chocolate-derived products. However, we have not encountered any study about the influence of the particle size on the various quality parameters of these products. The aim ...
A study on microbiological and physicochemical properties of homemade and small scale dairy plant buffalo milk yoghurts
(Int Journal Pharmaceutical Research & Allied Sciences, 2016)
In the present study, the physicochemical and microbiological qualities of commercially available yoghurt were investigated. For this purpose, sixty samples of homemade and forty samples of small scale dairy plants buffalo ...
Optimizing a Submerged Monascus cultivation for Production of Red Pigment with Bug Damaged Wheat using Artificial Neural Networks
(Korean Society Food Science & Technology-Kosfost, 2013)
The combined effect of temperature, agitation speed, and light on red pigment production by Monascits purpureus (M purpureus) Went DSM 1604 using bug damaged wheat was studied using an artificial neural network (ANN). ...
Changes of proteolysis and angiotensin-I converting enzyme-inhibitory activity in white-brined cheese as affected by adjunct culture and ripening temperature
(Cambridge Univ Press, 2014)
The effects of use of adjunct cultures (Lactobacillus helveticus and Lb. casei) and ripening temperatures (6 or 12 degrees C) on proteolysis and angiotensin-I converting enzyme (ACE)-inhibitory activity in white-brined ...