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Toplam kayıt 8, listelenen: 1-8
Fate of aflatoxins during bread making
(Assoc Food Scient Techn India, 2009)
Fate of aflatoxin B1 (AFB1), B2 (AFB2), G1 (AFG1) and G2 (AFG2) during dough fermentation and baking stages of wheat bread making process was studied. Bread dough samples were spiked with aflatoxins under controlled ...
Lactic acid bacteria diversity and dynamics during ripening of traditional Turkish goatskin Tulum cheese produced in Mut region assessed by culturing and PCR-DGGE
(Elsevier, 2021)
The study aims to identify the lactic acid bacteria diversity of Tulum cheese which is made from raw milk and ripened in the goatskin for 180 days. The samples were produced in Mut located in the Central Taurus Mountains ...
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 ...
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 ...
Developing functional white chocolate by incorporating different forms of EPA and DHA - Effects on product quality
(Elsevier Science Bv, 2018)
In the present study, white chocolate was enriched with different forms (encapsulated form, microalgae containing form) of Eicosa-Pentaenoic-Acid (EPA) and Docosa-Hexaenoic-Acid (DHA). EPA/DHA sources were added after ...
Using spray-dried microalgae in ice cream formulation as a natural colorant: Effect on physicochemical and functional properties
(Elsevier, 2020)
[No Abstract Available]
Development of gelatin/PVA based colorimetric films with a wide pH sensing range winery solid by-product (Vinasse) for monitor shrimp freshness
(Elsevier, 2022)
Anthocyanins were extracted from a winery solid by-product (Vinasse) and added to fish gelatin (FG) and polyvinyl alcohol (PVA) matrices to create freshness monitoring labels. Three different colorimetric indicator smart ...
Particle morphology and antimicrobial properties of electrosprayed propolis
(Elsevier, 2022)
In this study, propolis resin was electrosprayed (ES) without a carrier polymer in order to produce nanoparticles, and the parameters affecting the ES process were investigated. During preliminary experiments, surface ...