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Toplam kayıt 68, listelenen: 21-30
Use of attenuated total reflectance—Fourier transform infrared (ATR-FTIR) spectroscopy in combination with multivariate methods for the rapid determination of the adulteration of grape, carob and mulberry PEKmez
(MDPI Multidisciplinary Digital Publishing Institute, 2019)
Pekmez, a traditional Turkish food generally produced by concentration of fruit juices, is subjected to fraudulent activities like many other foodstuffs. This study reports the use of Fourier transform infrared spectroscopy ...
Comparison of antibacterial and antifungal effects of different varieties of honey and propolis samples
(Akademiai Kiado Rt., 2020)
Honey is the most important bee product. There are many secondary metabolites, carbohydrates, enzymes, and vitamins in honey, thus, honey has antimicrobial activity. In this study, in vitro antimicrobial activity of forty-two ...
Investigation of phage and molasses interactions for the biocontrol of E. coli O157:H7
(Canadian Science Publishing, 2022)
Resistance to antibiotics is one of the most critical health problems in the world. Therefore, finding new treatment methods to be used as alternatives to antibiotics has become a priority for researchers. Similar to phages, ...
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 ...
Yield and rheological properties of exopolysaccharide from a local isolate: Xanthomonas axonopodis pv. vesicatoria
(Univ Catolica De Valparaiso, 2017)
Background: The aim of the present study was to evaluate gum productivity of a local strain, Xanthomonas axonopodis pv. vesicatoria, isolated from pepper plant, and its rheological behavior for the first time compared to ...
Determination of the Foaming and Emulsifying Properties of Lyophilized Whole Quail Egg, Egg Yolk and Egg White
(2019)
The aim of the study was to investigate the foaming and emulsifying properties of lyophilized whole quailegg, egg yolk and egg white. The microstructural properties of oil-in-water emulsions of egg powders weredetermined ...
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 ...
Rapid Identification of Some Sweeteners and Sugars By Attenuated Total Reflectance-Fourier Transform Infrared (Atr-Ftir), Near-Infrared (Nir) and Raman Spectroscopy
(2019)
The aim of the present study is to compare the vibrational characteristics of various sweeteners with differentsugars by using attenuated total reflectance-Fourier transform infrared (ATR-FTIR), near-infrared (NIR) andRaman ...
Effect of Chemical Refining Steps on the Some Micro and Macro Element Content and Quality Parameters in Corn Oil
(2021)
In this study, it was aimed to determine some element contents and some quality properties and tocompare these parameters at each stage in the chemically refining process of crude corn oil. Color(lovibond tintometer), free ...
The Effect of Using Different Levels of Calcium Carbonate On the Pysical,Chemical And Sensory Properties of Yoghurt
(2011)
In this research, fortification was applied to milk by adding different amounts of CaCO3. Fortification was performed before and after pasteurization of milk with different levels (200, 400, 600 mg/100ml) of calcium ...