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Toplam kayıt 101, listelenen: 71-80
Chia Seed Mucilage Versus Guar Gum: Effects on Microstructural, Textural, and Antioxidative Properties of Set-Type Yoghurts
(Inst Tecnologia Parana, 2020)
Texture is an important parameter which influences on the quality and acceptability of yoghurts. The utilize of stabilizers in yoghurt manufacturing has become a prevalent application to improve the textural properties of ...
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, ...
Enrichment of Milk Chocolate by Using EPA and DHA Originated from Various Origins: Effects on Product Quality
(Springer India, 2018)
In this study, milk chocolate was enriched with different forms of omega-3 fatty acids, EPA and DHA after conching process followed by tempering process. Total EPA and DHA contents of the milk chocolate samples increased ...
Determination of fatty acid composition of gamma-irradiated hazelnuts, walnuts, almonds, and pistachios
(Pergamon-Elsevier Science Ltd, 2011)
Hazelnut, walnut, almonds, and pistachio nuts were treated with 1, 3, 5, and 7 kGy of gamma irradiation, respectively. Oil content, free fatty acid, peroxide value, and fatty acid composition of the nuts were investigated ...
Comparison of geometrical isomerization of unsaturated fatty acids in selected commercially refined oils
(Consejo Superior Investigaciones Cientificas-Csic, 2011)
Four different commercially refined vegetable oils were analyzed by capillary gas-liquid chromatography for their trans fatty acid contents. The results obtained showed that the total trans FA contents in refined sunflower, ...
Chocolate flow behavior: Composition and process effects
(Taylor & Francis Inc, 2021)
Chocolate is a non-Newtonian substance, and such substance has different viscosities at different shear rates. Rheological evaluations have become indispensable instruments for characterizing final chocolate, forecasting ...
Delivery of phenolics and caffeic acid phenethyl ester by propolis resin: Chewing gum system
(Elsevier, 2021)
Chewing gums can act as a drug delivery system due to their long duration in the oral cavity. In this study, 26 sugary and sugar-free propolis added chewing gums were produced, and a D-optimal mixture design was used to ...
Using spray-dried microalgae in ice cream formulation as a natural colorant: Effect on physicochemical and functional properties
(Elsevier, 2020)
[No Abstract Available]
Effect of Gamma Irradiation on Biochemical Properties of Grape Seeds
(Wiley, 2017)
In the present study, grape seed samples (Alicante Bouschet, Cabernet Franc, Cinsault, Merlot, Shiraz) were treated with 1.0, 3.0, 5.0, and 7.0 kGy of gamma radiation. Effect of irradiation dose on free fatty acids (FFA), ...
Rheological and some Physicochemical Properties of Selected Hydrocolloids and their Interactions with Guar Gum: Characterization using Principal Component Analysis and Viscous Synergism Index
(Taylor & Francis Inc, 2014)
In this study, rheological and some physicochemical characteristics of some commercial hydrocolloids were determined. Principal component analysis and viscous synergism index (I-v) were used for the characterization of ...