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Toplam kayıt 61, listelenen: 31-40
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. ...
Chia Seed Mucilage Versus Guar Gum: Effects on Microstructural, Textural, and Antioxidative Properties of Set-Type Yoghurts
(Inst Tecnologia Parana, 2020)
Texture is an important parameter which influences on the quality and acceptability of yoghurts. The utilize of stabilizers in yoghurt manufacturing has become a prevalent application to improve the textural properties of ...
Influence of Thermal Processing on Oil Contents, Bioactive Properties of Melon Seed and Oils
(Japan Oil Chemists Soc, 2020)
The oil content and the fatty acid composition of roasted and unroasted melon seed and oils were determined. The oil contents of roasted melon seeds changed between 26.4% (Type 12) and 38.7% (Type 4). In general, oil ...
Influence of Roasting on Oil Content, Bioactive Components of Different Walnut Kernel
(Japan Oil Chemists Soc, 2020)
A study was carried out to evaluate oil contents, fatty acid composition and tocopherol contents of several walnut types in relation to roasting process. The major fatty acid identified was linoleic acid in both roasted ...
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 ...
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 ...