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Toplam kayıt 19, listelenen: 1-10
Stability of lactic acid bacteria in synbiotic sugared and sugar-free milk chocolates
(Taylor & Francis Inc, 2017)
In this study, stability of Lactobacillus acidophilus and L. paracasei in synbiotic sugared and sugar-free milk chocolates within 90-day storage was investigated, considering inline as prebiotic. Probiotic bacteria inoculation ...
Rapid tempering of sucrose-free milk chocolates by beta(V) seeding: textural, rheological and melting properties
(Springer, 2017)
In the present study, it was aimed to produce sucrose-free milk chocolate including isomalt or maltitol by beta(V) seeding technique as an alternative to conventional tempering process which was performed by using temper ...
Investigating the effect of production process of ball mill refiner on some physical quality parameters of compound chocolate: response surface methodology approach
(Wiley, 2017)
Chocolate compound was produced using ball mill refiner, and the effect of agitator shaft speed and refining time on the physical quality parameters (particle size, colour and steady-state rheology) of compound chocolate ...
Rheological and melting properties of sucrose-free dark chocolate
(Taylor & Francis Inc, 2017)
In this study, sugar-free dark chocolate was produced from isomalt and maltitol by (V) seeding technique as an alternative to conventional tempering process. The effect of (V) seed concentrations on the particle size ...
Optimization of Solid-Phase Microextraction Conditions of Milk Chocolate
(2021)
In the current study, the Central Composite Design was applied to optimize HS-SPME extraction in orderto detect 2,3,5,6 tetramethyl pyrazine in isomalt contaning milk chocolate. The optimal conditions for thethree experimental ...
Inhibition of Heat Resistant Molds: Aspergillus fumigatus and Paecilomyces variotii by Some Plant Essential Oils
(Korean Society Food Science & Technology-Kosfost, 2010)
In this study, the inhibitory properties of some essential oils including citrus (Citrus sinensis L. Osbeck), laurel (Latin's nob ills L.), myrtle (Myrtus communis L.), oregano (Origanum vulgare L.), and savory (Satureja ...
Application of gamma irradiation for inactivation of three pathogenic bacteria inoculated into meatballs
(Pergamon-Elsevier Science Ltd, 2008)
In this research, the effect of gamma irradiation on the inactivation of Escherichia coli O157:H7 (ATCC 33150), Staphylococcus aureus (ATCC 2392) and Salmonella typhimurium (NRRL 4463) inoculated into Tekirdag meatballs ...
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 ...
Chewing gum: Production, quality parameters and opportunities for delivering bioactive compounds
(Elsevier Science London, 2016)
Background: Chewing gum has an amazing statistics. The entire industry is worth $25 billion and annually 1.74 trillion sticks of chewing gum are produced. It would account for 290 billion hours' duration of staying in mouth ...
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 ...