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Toplam kayıt 16, listelenen: 1-10
EFFECT OF PRE-FERMENTED JUICE, LACTOBACILLUS PLANTARUM AND LACTOBACILLUS BUCHNERI ON THE FERMENTATION CHARACTERISTICS AND AEROBIC STABILITY OF HIGH DRY MATTER ALFALFA BALE SILAGE
(Pakistan Agricultural Scientists Forum, 2017)
The experiment was conducted to investigate the effects of pre-fermented juice (PFJ), Lactobacillus plantarum and Enterococcus faecium (LP), and Lactobacillus buchneri (LB) on the fermentation characteristics and aerobic ...
Comparative analysis of vitamin C, crude protein, elemental nitrogen and mineral content of canola greens (Brassica napus L.) and kale (Brassica oleracea var. acephala)
(Academic Journals, 2011)
This study aims at promoting the consumption of canola greens (Brassica napus L.) as alternative, affordable and available dietary sources of vitamin C, minerals and protein. As one of the oldest-known forms in cabbages ...
Use of Raman spectroscopy for determining erucic acid content in canola oil
(Elsevier Sci Ltd, 2017)
This study presents a novel method to determine erucic acid in canola oil samples by using Raman spectroscopy and chemometric analysis. The oil mixtures were prepared at various concentrations of erucic acid ranging from ...
Effect of Pre-Fermented Juice, Lactobacillus Plantarum and Lactobacillus Buchneri on the Fermentation Characteristics and Aerobic Stability of High Dry Matter Alfalfa Bale Silage
(Pakistan Agricultural Scientists Forum, 2017)
The experiment was conducted to investigate the effects of pre-fermented juice (PFJ), Lactobacillus plantarum and Enterococcus faecium (LP), and Lactobacillus buchneri (LB) on the fermentation characteristics and aerobic ...
Investigating Fatty Acid Composition of Samples were Homogenized Various Meat and Offal Products from Turkey
(Wiley, 2015)
The aim of the present study was to compare the fatty acid composition, PUFA:SFA ratio, n6/n3 ratio, and TFA of different farm animal meats and offal products. These products were collected at a regional farm in Istanbul ...
Investigating the addition of enzymes in gluten-free flours - the effect on pasting and textural properties
(Elsevier Science Bv, 2016)
A wide range of enzymes (fungal amylase, esterase, hemicellulase, glucose oxidase and transglutaminase) were added to gluten-free flours (buckwheat, corn and rice) at different concentrations (0, 1, 3, 5,10 g/100 kg flour) ...
Alternative Tempering of Sugar-Free Dark Chocolates by beta(v) Seeding: Sensorial, Micro-Structural and Some Physical Properties and Volatile Profile
(Walter De Gruyter Gmbh, 2019)
In this study, sugar-free dark chocolate was produced from isomalt and maltitol by beta(V) seeding technique as an alternative to conventional tempering process. The effect of beta(V) seed concentrations on the particle ...
Optimization of a gluten free formulation of the Turkish dessert revani using different types of flours, protein sources and transglutaminase
(Elsevier Science Bv, 2018)
Revani is a dessert made from semolina and syrup, which is mostly consumed in Middle Eastern countries and in Turkey. However celiac patients cannot consume revani because semolina contains gluten. In this study, gluten-free ...
Chocolate quality and conching
(Elsevier Science London, 2019)
Background: Conching is the processing step in which chocolate is subjected to long-term heat treatment, mechanical forces and addition of fat and emulsifiers. There is an important relationship between the chocolate flavour ...
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 ...