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Toplam kayıt 6, listelenen: 1-6
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) ...
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 ...
Bread wastage and recycling of waste bread by producing biotechnological products
(Elsevier Science Bv, 2016)
[No Abstract Available]
Evaluation of human origin Lactobacillus isolates for the production of probiotic fermented milk
(Biointerface Research Applied Chemistry, 2016)
In the present study, L. rhamnosus IF7, L. paracasei ssp. paracasei IF10, L. fermentum IF14 and L. fermentum IF15, isolated from infant faeces, were combined with Streptococcus thermophilus and examined to be used as ...
Utilization of waste bread to produce fermentable sugars and rheological behavior during hydrolysis
(Elsevier Science Bv, 2016)
[No Abstract Available]
Utilization of waste foods for the production of xanthan gum
(Elsevier Science Bv, 2016)
[No Abstract Available]