Ara
Toplam kayıt 28, listelenen: 11-20
Bitki Çaylarında Mikrobiyal Kalite ve Mikotoksin Varlığı
(2018)
Bitki çayları, Camellia sinensis dışındaki bitkisel materyalden elde edilmekte olup hem hoşa giden tatlarınedeniyle hem de sağlığı korumak ve çeşitli rahatsızlıkları gidermek gibi amaçlarla eski zamanlardan berikullanılmaktadır. ...
Bazı Yerli Üzüm Çeşitlerinin Üzüm Suyuna Uygunluk Derecelerinin Belirlenmesi
(2018)
Üzüm çeşitlerinin hepsinden aynı kalitede üzüm suyu üretmek mümkün değildir. Bu çalışmada ülkemizdeyetiştirilen bazı önemli üzüm çeşitlerinden elde edilen üzüm sularının fiziksel, kimyasal ve duyusalözellikleri incelenerek, ...
Milli Koleksiyon Bağında Bulunan Çanakkale Üzüm Çeşitlerinin Üzüm Suyuna Uygunluk Derecelerinin Belirlenmesi
(2018)
Tekirdağ Bağcılık Araştırma Enstitüsünde, Türkiye asma genetik kaynaklarının toplanması vetanımlanması çalışmaları kapsamında kurulu bulunan Milli Koleksiyon Bağında yer alan Çanakkale ili yerelüzüm çeşitlerinden bazıları ...
Removal of Yield-Stress Fluids from Pipework Using Water
(Wiley, 2018)
The emptying of product from process plant is a significant multiphase flow problem in food and personal care industries, controlling both product recovery, and cleaning time. Product and operational losses can be significant, ...
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 ...
Using spray-dried microalgae as a natural coloring agent in chewing gum: effects on color, sensory, and textural properties
(Springer, 2018)
Chlorophyll-a and total carotenoid quantities of Isochrysis galbana and Nannochloropsis oculata biomass dried at different inlet temperatures (150-200 degrees C) using the spray dryer technique were investigated. The amounts ...
Optimizing beta-carotene production by Blakeslea trispora using bug damaged wheat
(Emerald Group Publishing Ltd, 2018)
Purpose beta-carotene, found naturally in many foods, has been widely used as a colourant in various products. The aim of this study is to optimize the production of -carotene by Blakeslea trispora using bug-damaged wheat ...
Phenolics release kinetics in sugared and sugar-free chewing gums: microencapsulated pomegranate peel extract usage
(Wiley, 2018)
In this study, it was aimed to investigate the potential of sugared and sugar-free chewing gum as a functional food with the addition of microencapsulated pomegranate peel extract (MEPPE) at different amounts. Application ...
Conventional and sugar-free probiotic white chocolate: Effect of inulin DP on various quality properties and viability of probiotics
(Elsevier Science Bv, 2018)
This study was conducted to investigate the effect of inulin DP on viability levels (0-90 days) of the different probiotics (Lactobacillus paracasei and L acidophilus) and the main chocolate quality parameters (texture, ...
Formulation of dark chocolate as a carrier to deliver eicosapentaenoic and docosahexaenoic acids: Effects on product quality
(Elsevier Sci Ltd, 2018)
In this study, dark chocolate enriched with EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid) was developed using various forms and origins. Quality characteristics such as physical, thermo-gravimetric, rheological, ...